Is SPARKLING ROSE the same wine as TSUKUBA ROSE?

No. SPARKLING ROSE is a traditional-method, bottle-fermented sparkling wine made from 100% Fuji no Yume, while TSUKUBA ROSE is a still (non-sparkling) rosé blended from four varieties — Fuji no Yume, Muscat Bailey A, Merlot, and Hokuten no Shizuku. They are separate cuvées with different production methods, grape compositions, and price points.

How is SPARKLING ROSE made?

It is produced by the traditional method (méthode traditionnelle): the base wine undergoes a second fermentation inside the bottle and rests on its lees for about one year, which creates fine, persistent, creamy bubbles.

What does SPARKLING ROSE taste like?

It shows a vivid, hibiscus-pink color with aromas of strawberry, raspberry, and apple peel, subtle floral and earthy notes, and a delicate, fruity dry (Brut) finish balanced by fine bubbles.

What food pairs well with SPARKLING ROSE?

Ibaraki's Rose Pork steak, charcuterie, and Western appetizers such as ratatouille are the winery's recommended pairings; the bright acidity also suits grilled chicken and light Japanese dishes.

CuvéeIbarakiSparklingRosé

SPARKLING ROSE

スパークリングロゼ

Tsukuba Winery

About SPARKLING ROSE

Style: Sparkling, Rosé
Grape Varieties: Fuji no Yume
Price Range: ¥5,390

SPARKLING ROSE is Tsukuba Winery's traditional-method sparkling rosé, made from 100% Fuji no Yume — the winery's signature Japanese hybrid cross of Merlot and wild mountain grape (yamabudo) — grown on the granite-derived soils at the foot of Mount Tsukuba in Ibaraki Prefecture. First released with the 2021 vintage as one of the winery's first two bottle-fermented sparkling wines, alongside the Hokuten-no-Shizuku-based SPARKLING BLANC, it undergoes secondary fermentation in the bottle for about one year, yielding a fine, creamy mousse. In the glass it shows a vivid, hibiscus-like pink hue, with aromas of strawberry, raspberry, and apple peel layered with subtle floral and earthy nuances. Brut in style, it is a distinct, sparkling cuvée from the winery's still rosé TSUKUBA ROSE, which is a four-variety blend (Fuji no Yume, Muscat Bailey A, Merlot, and Hokuten no Shizuku) with no bubbles.

Sommelier's Note

Japan's Fuji no Yume grape rarely gets the traditional-method treatment it deserves — this bottle proves the variety has the acidity and red-fruit clarity to carry fine, persistent bubbles as confidently as any imported rosé sparkler.

New to wine?

A great entry point into traditional-method sparkling rosé — the bubbles are fine and gentle, the fruit is bright and easy to love, and it is noticeably drier and crisper than the winery's still rosé.

Food Pairings

Pairs beautifully with Ibaraki's famous Rose Pork (Rosu Buta) steak, charcuterie and other Western-style appetizers, and ratatouille. The bright red-fruit character and fine bubbles also work well with grilled chicken teriyaki, tomato-based pasta, and light Japanese dishes such as sashimi or vinegared vegetables — while its still cousin TSUKUBA ROSE leans toward richer, saignée-style dishes with a touch of bitterness on the finish.

When to drink it

Celebrations, aperitif hour, or a special dinner featuring Ibaraki's Rose Pork — a step up from the everyday still rosé for gifting and toasting occasions.

Terroir & Winemaking

100% Fuji no Yume (Merlot × yamabudo hybrid), hand-harvested from Tsukuba Winery's own vineyards at the foot of Mount Tsukuba. Base wine is bottle-fermented via the traditional method (méthode traditionnelle): after the base wine is bottled with dosage of sugar and yeast, it undergoes secondary fermentation and lees aging in the bottle for approximately one year, producing fine, persistent bubbles. Brut dry style. 750ml. First released as the 2021 vintage in 2023, alongside sibling bottlings SPARKLING BLANC (Hokuten no Shizuku) and SPARKLING Muscat Bailey A.

About the producer

Tsukuba WineryVineyard-to-bottle wines from the foot of Mount Tsukubaつくば市, 茨城県 · Founded 2012Visit the producer page →

More wines from Tsukuba Winery

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Frequently Asked Questions

Is SPARKLING ROSE the same wine as TSUKUBA ROSE?: No. SPARKLING ROSE is a traditional-method, bottle-fermented sparkling wine made from 100% Fuji no Yume, while TSUKUBA ROSE is a still (non-sparkling) rosé blended from four varieties — Fuji no Yume, Muscat Bailey A, Merlot, and Hokuten no Shizuku. They are separate cuvées with different production methods, grape compositions, and price points.
What grape is used in SPARKLING ROSE?: It is made from 100% Fuji no Yume, a Japanese hybrid cross of Merlot and wild mountain grape (yamabudo) that is Tsukuba Winery's signature variety.
How is SPARKLING ROSE made?: It is produced by the traditional method (méthode traditionnelle): the base wine undergoes a second fermentation inside the bottle and rests on its lees for about one year, which creates fine, persistent, creamy bubbles.
What does SPARKLING ROSE taste like?: It shows a vivid, hibiscus-pink color with aromas of strawberry, raspberry, and apple peel, subtle floral and earthy notes, and a delicate, fruity dry (Brut) finish balanced by fine bubbles.
What food pairs well with SPARKLING ROSE?: Ibaraki's Rose Pork steak, charcuterie, and Western appetizers such as ratatouille are the winery's recommended pairings; the bright acidity also suits grilled chicken and light Japanese dishes.

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