What grape is used in Kiyomi Taru-juku Aka?

It is made from 100% Kiyomi, a cold-hardy grape variety bred in Ikeda Town, Hokkaido, and regarded as the grape that defines classic Tokachi wine.

How is Kiyomi Taru-juku Aka different from Kiyomai Taru-juku Aka?

Kiyomai (清舞) is a separate hybrid grape bred in 1975 by crossing Kiyomi with wild mountain grapes; it has stronger acidity, body, and tannins. Kiyomi Taru-juku Aka, made from pure Kiyomi, is lighter and gentler in comparison.

How is Kiyomi Taru-juku Aka different from Yamasachi Taru-juku Aka?

Yamasachi (山幸), bred in 1978, is an even more cold-hardy Kiyomi-family hybrid with fuller body and firmer tannins than Kiyomi. Kiyomi Taru-juku Aka is the softest and most delicate of the three barrel-aged reds from this winery.

What does Kiyomi Taru-juku Aka taste like?

It shows a bright red-purple color with spicy, toasty roasted aromas from three months in French oak, and a medium-bodied, mellow palate with gentle acidity.

CuvéeHokkaidoRed

Kiyomi Taru-juku Aka

清見樽熟赤

Tokachi Makibanoie Winery

About Kiyomi Taru-juku Aka

Style: Red
Grape Varieties: Kiyomi
Price Range: ¥3,400-3,740
Alcohol: 11%

Kiyomi Taru-juku Aka is a red wine made from 100% Kiyomi, a cold-hardy grape variety bred in Ikeda Town, Hokkaido, and considered the archetypal Tokachi wine grape. After fermentation, the wine is aged for three months in French oak barrels, which gives it a bright red-purple hue and spicy, toasty roasted notes layered over the grape's naturally gentle acidity and rich bouquet. The result is a medium-bodied, mellow red that showcases Tokachi's decades of cool-climate winemaking know-how.

Sommelier's Note

Kiyomi is the grape that defines Tokachi wine, and this barrel-aged expression adds spice-box depth to its signature gentle acidity — a must-try for anyone exploring Hokkaido's indigenous varieties.

New to wine?

A gentle, approachable red — its light acidity and toasty oak notes make it an easy entry point into Hokkaido's native grape wines.

Food Pairings

The gentle acidity and mellow oak spice pair well with roasted pork, grilled chicken with soy-based glaze, and mushroom dishes; the toasty barrel notes also complement mild cheeses.

When to drink it

Everyday dinners, gifts, and casual gatherings featuring Japanese home cooking.

Terroir & Winemaking

Made from 100% Kiyomi grapes grown on the Far'mu Rakuen estate in Ikeda Town; aged for three months in French oak barrels after fermentation.

About the producer

Tokachi Makibanoie WineryCold-climate wines from Hokkaido's storied Tokachi winemaking region池田町, 北海道 · Founded 2021Visit the producer page →

More wines from Tokachi Makibanoie Winery

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Frequently Asked Questions

What grape is used in Kiyomi Taru-juku Aka?: It is made from 100% Kiyomi, a cold-hardy grape variety bred in Ikeda Town, Hokkaido, and regarded as the grape that defines classic Tokachi wine.
How is Kiyomi Taru-juku Aka different from Kiyomai Taru-juku Aka?: Kiyomai (清舞) is a separate hybrid grape bred in 1975 by crossing Kiyomi with wild mountain grapes; it has stronger acidity, body, and tannins. Kiyomi Taru-juku Aka, made from pure Kiyomi, is lighter and gentler in comparison.
How is Kiyomi Taru-juku Aka different from Yamasachi Taru-juku Aka?: Yamasachi (山幸), bred in 1978, is an even more cold-hardy Kiyomi-family hybrid with fuller body and firmer tannins than Kiyomi. Kiyomi Taru-juku Aka is the softest and most delicate of the three barrel-aged reds from this winery.
What does Kiyomi Taru-juku Aka taste like?: It shows a bright red-purple color with spicy, toasty roasted aromas from three months in French oak, and a medium-bodied, mellow palate with gentle acidity.

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