About this wine
The white wine from Tap-Kop, Yoichi — fermented with wild yeasts and aged with minimal intervention to express the cool, mineral character of the estate. Clean stone fruit aromatics, bright acidity, and a precise finish typical of Yoichi's volcanic maritime terroir.
A clean, mineral-driven Yoichi Chardonnay — a perfect introduction to Japan's cool-climate white wine at its most honest.
Sommelier's Note
"Tap-Kop Blanc distills Yoichi's volcanic soils into one honest, mineral glass"
Food Pairings
Excellent with fresh oysters, sea bream sashimi, scallop butter sauté, steamed clams, and light vegetable dishes. The bright acidity and mineral precision harmonize naturally with delicate Japanese seafood.
When to drink it
Seafood dinners, Japanese fish cuisine, summer aperitifs, casual wine occasions with fresh food.
Specs
- Grape Varieties
- Chardonnay
- Style
- White
- Price Range
- ¥3,000-5,000
Terroir & Winemaking
Yoichi estate Chardonnay, wild yeast fermentation, minimal sulfur, unfined and unfiltered. The cool maritime climate yields grapes with natural high acidity and restrained alcohol.
Frequently Asked Questions
- What does Tap-Kop Blanc taste like?
- Clean stone fruit (white peach, green apple), bright acidity, and a mineral, slightly saline finish that reflects Yoichi's volcanic maritime soils.
- Is it oaked?
- Minimal to no oak influence — the focus is on pure, unadulterated terroir expression from Yoichi's cool climate.
- What Japanese food does it pair best with?
- Sashimi, steamed clams, grilled scallops, and light vegetable dishes. The mineral precision of Yoichi Chardonnay bridges virtually any delicate Japanese flavor.
- When is the best time to drink it?
- Best within 2–3 years of release to enjoy peak freshness, though the natural acidity gives it good aging potential.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
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Produced by Ryosuke Kondo at his Tap-Kop farm in Mikasa, Hokkaido, this rare Japanese expression of Lemberger (Blaufränkisch) reflects the cool, volcanic-influenced terroir of the region. Kondo, a pioneer of natural winemaking in Hokkaido, employs minimal intervention, avoiding synthetic chemicals and fertilizers to allow the grape's true character to shine. The wine is characterized by its vibrant acidity, elegant structure, and nuanced fruit profile, often displaying notes of dark cherry, forest floor, and subtle spice. It is a testament to the potential of cool-climate viticulture in Japan, offering a sophisticated, terroir-driven experience that is highly sought after by collectors.
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Tap-Kop Pinot Noir
RedPinot Noir
Pinot Noir from Tap-Kop in Yoichi, expressing the cool maritime terroir with vibrant red berry character, elegant acidity, and silky tannins. Fermented with wild yeast and minimal sulfur — the vineyard speaks directly through the glass.