About this wine
Tomi Noble d'Or is Japan's pioneering noble rot (botrytized) wine, first produced by Suntory Tomi no Oka Winery from grapes harvested in 1975 and released in 1978. Made from 100% Riesling Italico grown on the estate's south-facing Yamanashi hillside, the wine is possible only in exceptional vintages when Botrytis cinerea develops evenly across the vineyard. Berries are hand-picked one by one once sugar levels reach 45-50 Brix, further sorted by tweezers and by scent, then fermented slowly at low temperature in small tanks over roughly two months before resting for about eight years prior to release. Deep golden in color, it is released in strictly limited quantities (often fewer than 1,200 bottles per vintage) and has repeatedly won top honors, including the Ljubljana International Wine Competition Grand Gold Medal (1990 vintage) and Japan Wine Competition gold medals for multiple vintages.
A rare, luxurious dessert wine best enjoyed slowly in small pours — start on its own before pairing to fully appreciate its concentrated honeyed complexity.
Sommelier's Note
"The wine that proved Japan could make world-class noble rot — decades of patient aging distilled into a few thousand bottles a generation."
Food Pairings
A classic match for blue cheese (especially assertive, salty styles like Gorgonzola), foie gras, and fruit tarts. In a Japanese context, it shines alongside dried persimmons (hoshigaki), kuri kinton (sweetened chestnut), and the sweet-glazed dishes of osechi ryori, where its honeyed richness and refined acidity mirror the food's own sweetness rather than compete with it.
When to drink it
Milestone celebrations, anniversaries, and premium gifting for wine collectors; also a striking pairing choice for New Year's osechi dining.
Specs
- Grape Varieties
- Riesling Italico
- Style
- White, Sweet
- Price Range
- ¥27,000 (375ml half bottle) – ¥55,000 (750ml), varies by vintage
Terroir & Winemaking
100% Riesling Italico. Botrytized berries are harvested by hand, one grape at a time, once sugar concentration reaches 45-50 Brix, then further selected by tweezers and aroma. Fermentation takes place over roughly two months in small tanks at low temperature to preserve delicate botrytis aromatics, followed by approximately eight years of cellar aging before release. Limited to select vintages only, in exceptional years when noble rot develops evenly across the estate.
Frequently Asked Questions
- What grape is Tomi Noble d'Or made from?
- It is made from 100% Riesling Italico grapes affected by noble rot (Botrytis cinerea), grown on the Tomi no Oka estate in Yamanashi Prefecture.
- Why isn't Tomi Noble d'Or released every year?
- Noble rot only develops reliably when specific weather conditions align — sufficient autumn humidity followed by dry, sunny spells — so Suntory only produces this wine in vintages where botrytis spreads evenly and cleanly across the vineyard.
- What does Tomi Noble d'Or taste like?
- It shows a deep golden hue with intense aromas of honey, dried apricot, caramelized sugar, and nuts, leading to a rich, luscious palate balanced by refined acidity and a long finish.
- What food pairs best with it?
- Blue cheese and foie gras are classic pairings, while in Japanese cuisine it pairs beautifully with dried persimmon (hoshigaki), kuri kinton, and other sweet osechi dishes.
- How long can it age?
- Thanks to its concentrated sugar and acidity, Tomi Noble d'Or can age gracefully for decades; it is already aged around eight years in Suntory's cellars before release.
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Talk to the SommelierMore wines from this producer
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登美 白
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