About TOA200 Kaze Shiro
- Style
- White
- Grape Varieties
- Chardonnay
- Price Range
- ¥1,870-3,520
- tax included; 360ml/720ml
- Alcohol
- 12%
TOA200 Kaze Shiro is the oak-aged white in Wakayama Yuasa Winery's flagship 'TOA200' line, whose name means bringing out 200% of the grape's potential. Made from 100% Chardonnay sourced from Yamanashi and Nagano — Japan's two leading Chardonnay regions — the wine is fermented in stainless steel to preserve fresh fruit character, then aged for roughly six months in French oak barrels from the renowned cooperage Seguin Moreau. 'Kaze' (wind) refers to how the wine gains a new layer of aroma and flavor as it rests in wood, becoming more complex and multidimensional. It is the deliberate oak-aged counterpart to the stainless-tank-fermented, fresh-style 'TOA200 Umi Shiro' — the two share the Chardonnay base but diverge entirely in vinification and character. Annual production is limited to roughly 2,000 bottles.
This is the barrel-aged Chardonnay Wakayama Yuasa Winery makes when it wants complexity, not just freshness — a deliberate, structured counterpoint to the tank-fermented 'Umi' bottling, and easily the most food-versatile white in the TOA200 line.
New to wine?
A gentle, food-friendly introduction to oak-aged Chardonnay — the toasty barrel notes stay balanced rather than overpowering, so the wine's own fruit still shines through.
Food Pairings
The rich vanilla and toasted-nut notes from the French oak pair beautifully with white-mold cheeses like Camembert and Brie, hard cheeses such as Comté and Gruyère, buttery sautéed scallops and shrimp, pan-seared white fish (meunière or poêlée), and cream-based chicken dishes such as chicken fricassee or gratin. Also excellent with lightly salted tempura of white fish, which lets the wine's acidity and barrel-derived richness shine.
When to drink it
A relaxed weekend dinner, a special meal with close friends, or a reward-yourself moment when you want something a little richer than an everyday white.
Terroir & Winemaking
Chardonnay 100% (Yamanashi and Nagano, 2023 vintage). Fermented in stainless steel tanks to retain fresh Chardonnay fruit, then aged for approximately six months or more in French oak barrels from Seguin Moreau. Medium-bodied, off-dry, with a deep golden hue. Sulfites are the sole additive/preservative used. Serve at 10–12°C; no decanting required. Annual production limited to roughly 2,000 bottles (720ml).
About the producer
Wakayama Yuasa WineryWine born of Yuasa's 750-year soy sauce fermentation heritage湯浅町, 和歌山県 · Founded 2019Visit the producer page →More wines from Wakayama Yuasa Winery
- TOA200 Hokuto no ShizukuRed · Hokuto no Shizuku
- TOA200 Kaze AkaRed · Cabernet Sauvignon · Hokuto no Shizuku · Marselan
- TOA200 Sora Aka 2022Red · Hokuto no Shizuku · Cabernet Sauvignon
- TOA200 Sora ShiroWhite · Chardonnay
- TOA200 Umi AkaRed · Marselan · Petit Verdot
- TOA200 Umi ShiroWhite · Chardonnay
Frequently Asked Questions
- How is TOA200 Kaze Shiro different from a wine fermented entirely in oak barrels?
- TOA200 Kaze Shiro is first fermented in stainless steel tanks to lock in the Chardonnay's fresh fruit and acidity, then aged in French oak barrels afterward. This differs from an 'all-barrel' method where fermentation itself happens in wood (as with the winery's TOA200 Sora red), and results in a lighter, more approachable style with balanced fruit and oak character.
- What kind of oak barrels are used, and why?
- The wine is aged in barrels from Seguin Moreau, a renowned French cooperage. These barrels are prized for lending white wines like Chardonnay delicate vanilla and nutty aromas along with a smooth, rounded texture.
- Is TOA200 Kaze Shiro ready to drink now, or should it be cellared?
- It can be enjoyed immediately after release, but cellaring the bottle for one to three years allows the flavors to settle and develop greater complexity, reaching an even better peak drinking window.
- How does TOA200 Kaze Shiro differ from TOA200 Umi Shiro?
- Both use 100% Chardonnay, but Umi is fermented and aged entirely in stainless steel for a fresh, green-apple-driven style, while Kaze is aged for about six months in French oak barrels after tank fermentation, giving it richer vanilla, hazelnut and toast notes alongside the fruit. They are intentionally positioned as two distinct expressions of the same grape.
- How long does the wine keep once opened?
- Refrigerate after opening and finish it within a day or two for the best experience.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier