Shiro Shiro 2022

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Domaine HideMinami-Alps, Yamanashi Grapes: Muscat Bailey AType: WhiteStyle: Dry, light-bodiedColour: Pale copperAlcohol: 11%Wild yeast: YesAny added sulphites: NoFiltered: NoServin g temperature: 8°C-Production: 407 bottlesPlease store in a cool, dark place. Tasting notesAroma of fruits such as strawberries, Iyokan(Japanese citrus), and yellow peaches, complemented by a cedar-like barrel aroma and a hint of milky notes. The palate is mellow and creamy, with a subtle tea-like tannin, gentle acidity, and a mineral quality from the fruit that feels deeply penetrating. The finish offers flavors of ripe apples and mandarins. To enjoy its citrusy notes, serve at around 8°C, and for a creamier experience, serve at around 12°C. Food pairingJapanese-style minced meat sauce with komatsuna(spinach mustard) and deep-fried tofu, chicken and mizuna(Japanese mustard greens) hot pot, salt-grilled yakitori, crab salad, grilled shishamo(smelt), pork rillettes, cold platter, gratin, hummus, and quiche. Winemaking A Blanc de Noirs made from direct-pressed Muscat Bailey A. At Domaine Hide, pressing whole bunches of the black grape Muscat Bailey A occasionally produces white juice, occurring once every 2 to 4 years. The exact cause remains unknown, and the winemaking team presses the grapes each year with excitement, wondering if the juice will turn out white. This wine is made from such a rare and serendipitous occurrence, making it a truly unique production. Only 48 bottles have been imported this time, so don’t miss the chance to experience this rarity! Muscat Bailey A is a unique Japanese grape variety developed over 100 years ago by crossing Muscat Hamburg and Bailey. The vineyard, located in Minami-Alps City in Yamanashi, sits at an altitude of 350 meters, with soil containing clay and a small amount of gravel. The 2022 vintage benefited from favorable weather conditions, with a sunny spring, a dry rainy season, and minimal disease. Veraison occurred six days earlier than usual in late July. The autumn weather brought cool nighttime temperatures, making it an excellent vintage overall. The grapes were carefully hand-harvested and pressed with whole bunches. Fermentation was carried out using natural yeast (pied de cuve). Bâtonnage was performed gently to ensure the yeast flavors integrated softly into the wine. The wine was aged for 14 months in Mizunara (Mongolian oak) barrels made in Hokkaido and was bottled unfiltered without added sulfites, preserving its natural essence. Nutrition Facts per 100mlEnergy: 73 kcalFat: 0 g - Saturates: 0 gCarbohydrate: 2.0 g - Sugar: 2.0 gProtein: 0.1 gSalt: 0g Show more