What does TOA200 Umi Aka taste like?

Despite its deep purple-red color, the palate is surprisingly light with gentle tannins. Aromas of raspberry and cranberry lead into cassis and cherry, with spicy nuances of star anise and coriander, balanced by fresh red-berry acidity that never tires the palate.

Why is it aged in stainless steel instead of oak?

To showcase the grapes' natural freshness and lively acidity, appealing to drinkers who find heavier reds hard to pair with food — a deliberate contrast to the oak-aged 'TOA200 Kaze Aka.'

What food pairs best with this wine?

Ponzu-dressed dishes shine here — pork shabu-shabu with ponzu, seared bonito (katsuo tataki), steamed white fish with ponzu, and teriyaki chicken. It also surprisingly complements slightly sweet sukiyaki.

How does it differ from TOA200 Kaze Aka?

Umi Aka is fermented and aged entirely in stainless steel from a Yamanashi Marselan and Petit Verdot blend, giving a fresher, lighter-bodied wine, while Kaze Aka is French-oak-aged from a different grape blend, resulting in a more complex, medium-bodied red.

What's the ideal serving temperature, and how long does it keep after opening?

Serve slightly chilled at 14-16°C in a mid-sized Burgundy-style glass; decanting isn't necessary. After opening, refrigerate and finish within 2-3 days.

CuvéeWakayamaRed

TOA200 Umi Aka

TOA200 海赤ワイン

Wakayama Yuasa Winery

About TOA200 Umi Aka

Style: Red
Grape Varieties: Marselan, Petit Verdot
Price Range: ¥2,420-2,750; 720ml
Alcohol: 12%

TOA200 Umi Aka is the stainless-steel-only red in Wakayama Yuasa Winery's flagship 'TOA200' line, a blend of Marselan and Petit Verdot grown in Yamanashi Prefecture. 'Umi' (sea) echoes the Pacific Ocean facing the winery and the seafood culture of Yuasa, birthplace of Japanese soy sauce, and this wine is built to pair with fish and citrus-dressed dishes rather than heavy meat fare. Fermented and aged entirely in stainless steel with no oak, it lets Marselan's juicy, smooth-textured fruit lead while Petit Verdot contributes deep purple-red color, firm tannin, bright acidity, and a spicy, floral lift of star anise and coriander. Semi-dry with a light-to-medium body, it opens with raspberry and cranberry aromas layered with cassis and cherry, and a palate that is surprisingly light on the attack, with gentle tannins and lively red-berry acidity that never tires the drinker. It is the deliberate stainless-tank counterpart to the French-oak-aged 'TOA200 Kaze Aka' — the two share the TOA200 red DNA but diverge in grapes, vinification and character. Roughly 1,700 bottles are produced each year (2024 vintage).

Sommelier's Note

The lightest-bodied, most food-versatile red in the TOA200 line — built for ponzu and citrus-dressed fish dishes that most reds can't touch.

New to wine?

Don't be fooled by the deep purple color — the palate is surprisingly light and gentle, making this an easy, food-friendly entry point into Japanese red wine.

Food Pairings

Exceptionally food-friendly: bright acidity and fruit shine alongside ponzu-based dishes such as pork shabu-shabu (with ponzu rather than sesame sauce), seared katsuo (bonito tataki), steamed white fish with ponzu, and teriyaki chicken. It also pairs nicely with not-too-sweet berry tarts or raspberry-topped cheesecake, and, surprisingly, with slightly sweet sukiyaki, where its acidity cuts through the rich sauce and beef fat. Equally at home at casual weeknight dinners, potluck parties, picnics, and BBQs.

When to drink it

Casual weeknight dinners, potluck parties with friends, picnics and BBQs — especially good with fish and ponzu-dressed dishes.

Terroir & Winemaking

Marselan and Petit Verdot from Yamanashi Prefecture, 2024 vintage. Fermented and aged entirely in stainless steel tanks with no oak contact. ABV 12%. Semi-dry, light-to-medium body, deep purple-red in color. Sulfites are the only preservative used. Serve slightly chilled at 14-16°C in a mid-sized Burgundy-style or all-purpose glass; decanting is not necessary. Annual production is roughly 1,700 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

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Frequently Asked Questions

What does TOA200 Umi Aka taste like?: Despite its deep purple-red color, the palate is surprisingly light with gentle tannins. Aromas of raspberry and cranberry lead into cassis and cherry, with spicy nuances of star anise and coriander, balanced by fresh red-berry acidity that never tires the palate.
Why is it aged in stainless steel instead of oak?: To showcase the grapes' natural freshness and lively acidity, appealing to drinkers who find heavier reds hard to pair with food — a deliberate contrast to the oak-aged 'TOA200 Kaze Aka.'
What food pairs best with this wine?: Ponzu-dressed dishes shine here — pork shabu-shabu with ponzu, seared bonito (katsuo tataki), steamed white fish with ponzu, and teriyaki chicken. It also surprisingly complements slightly sweet sukiyaki.
How does it differ from TOA200 Kaze Aka?: Umi Aka is fermented and aged entirely in stainless steel from a Yamanashi Marselan and Petit Verdot blend, giving a fresher, lighter-bodied wine, while Kaze Aka is French-oak-aged from a different grape blend, resulting in a more complex, medium-bodied red.
What's the ideal serving temperature, and how long does it keep after opening?: Serve slightly chilled at 14-16°C in a mid-sized Burgundy-style glass; decanting isn't necessary. After opening, refrigerate and finish within 2-3 days.

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