COCO FARM & WINERYAshikaga, Tochigi Grapes: Kerner 91%, Sauvignon Blanc 8%, Chardonnay 1% (Hokkaido)Type: WhiteStyle: Off-dry, medium-bodiedColour: Pale goldAlcohol: 13%Wild yeast: YesAny added sulphites: 25 ppm Filtered: YesServing temperature: 7-10°CProduction: 4,351 bottlesPlease store in a cool, dark place. Tasting notesThe aromas of apricot, lemon and green apple, as well as honey, yoghurt, eucalyptus and black tea. The palate has a crisp acidity, a little sweetness like honeyed lemon, and a freshness that supports the whole wine, with a lingering taste of ripe grapes and bitterness. A versatile wine that can be enjoyed on its own or with a meal. Food pairingMie cuit salmon, drool chicken (sichuan-style steamed chicken), foie gras flan, firefly squid aglio e olio, boudin noir (blood sausage), charcoal-grilled pacific saury, stir-fried beef with green peppers (qingjiao rousi), mapo tofu, grilled chicken thigh with yuzu miso, keema curry, nasi goreng (Indonesian fried rice), lemon cake, unbaked cheesecake WinemakingThe Kerner, the great masterpiece of German grape crossing history, is grown not only in Germany but also all over the world, but its cultivation area is expanding in Japan, especially in the northern island of Hokkaido. COCO FARM & WINERY is attracted to Kerner's gorgeous aroma, fresh acidity and rich fruitiness, and has asked some of Yoichi's skilled contract growers to cultivate Kerner. The Here Comes The Moon is a fruity, rich white wine made mainly from Kerner. The name of the wine comes from the words of Nakane Tōri, a confucian scholar from the mid-Edo period, ‘Wait for the rising moon; do not chase falling blossoms’, convey a message of patience and acceptance—appreciating what is to come and letting go of what has passed. The gently pressed juice was left at low temperature overnight, racked the following day and transferred to stainless steel tanks, where it was fermented with wild yeasts for three weeks at 23°C or lower. Malolactic fermentation with wild lactic acid bacteria followed. Maturation took place in stainless steel tanks for 6 months. The wine was then racked, blended and bottled with filtration. Residual sugar was 5.0 g/L. Nutrition Facts per 100mlEnergy: 80 kcalFat: 0 g - Saturates: 0 gCarbohydrate: 5.0 g - Sugar: 5.0 gProtein: 0.1 gSalt: 0g
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