Grape Republic Anfora Bianco Yamagata White
In 2015, Kazuomi Fujimaki moved north to Yamagata Prefecture from his long-time home in Tokyo. After spending his youth in the military, opening six successful Italian restaurants in Tokyo, Yokohama, and Osaka, and becoming a well-respected sommelier and advocate for natural wine, it was time to take the next step. Transitioning to farming and winemaking at fifty is a brave feat, but his exuberance and dedication compelled him to try. The winery was completed in 2017 in Nan’yo. The city has been in steady decline for the past fifty years, with over 10,000 residents leaving for larger urban centres. Despite its fame for the Chrysanthemum Festival, Kumano-Taisha Shrine, and the hot springs, many are opting out of agriculture. Kazuomi has adopted many abandoned vineyards, hoping to inspire a new generation to return to the land via his captivating, terroir-driven wines. He foresees a day when dozens of vignerons will work side-by-side, elevating the region to the level of prestige it is capable of. Hence the name Grape Republic – it’s a goal, not just a moniker. The region is mostly between 200-450m above sea level, surrounded on three sides by mountains, far enough from the ocean to be considered a continental climate. These factors lead to massive diurnal swings, a variable that helps grapes retain their acidity. By Japanese standards, Yamagata is slightly less humid, which makes organic agriculture a fraction more manageable. The soils drain well and are often comprised of granite and schist. The majority of grapes grown in this region are hybrids – crossings of Vitis Vinifera (European grape vines) and varieties from North America. Most were created for culinary applications, favoring large, uniform berries, delicate flavors, lower sugar levels, thinner skins, little to no seeds, and softer acids for the ideal eating experience. They tend to be more resistant to Japan’s humidity and easily adapt to alternative training systems like overhead pergolas. The flavor profile of these grapes is entirely new for many consumers, making them as shocking as they are delicious. This white blend is made up of 39% Niagara, 22% Rosario Bianco, 17% Delaware, 12% Neo Muscat and 10% Chardonnay all fermented and aged in anphora, fermented with wild yeast, unfined, unfiltered and bottled without any additives. It is floral and refreshing with notes of tropical fruits, melon and green apple with a nice acidity and earthy depth. Drink it with things like grilled whitefish, steamed clams or sushi.
In 2015, Kazuomi Fujimaki moved north to Yamagata Prefecture from his long-time home in Tokyo. After spending his youth in the military, opening six successful Italian restaurants in Tokyo, Yokohama, and Osaka, and becoming a well-respected sommelier and advocate for natural wine, it was time to take the next step. Transitioning to farming and winemaking at fifty is a brave feat, but his exuberance and dedication compelled him to try. The winery was completed in 2017 in Nan’yo. The city has been in steady decline for the past fifty years, with over 10,000 residents leaving for larger urban centres. Despite its fame for the Chrysanthemum Festival, Kumano-Taisha Shrine, and the hot springs, many are opting out of agriculture. Kazuomi has adopted many abandoned vineyards, hoping to inspire a new generation to return to the land via his captivating, terroir-driven wines. He foresees a day when dozens of vignerons will work side-by-side, elevating the region to the level of prestige it is capable of. Hence the name Grape Republic – it’s a goal, not just a moniker. The region is mostly between 200-450m above sea level, surrounded on three sides by mountains, far enough from the ocean to be considered a continental climate. These factors lead to massive diurnal swings, a variable that helps grapes retain their acidity. By Japanese standards, Yamagata is slightly less humid, which makes organic agriculture a fraction more manageable. The soils drain well and are often comprised of granite and schist. The majority of grapes grown in this region are hybrids – crossings of Vitis Vinifera (European grape vines) and varieties from North America. Most were created for culinary applications, favoring large, uniform berries, delicate flavors, lower sugar levels, thinner skins, little to no seeds, and softer acids for the ideal eating experience. They tend to be more resistant to Japan’s humidity and easily adapt to alternative training systems like overhead pergolas. The flavor profile of these grapes is entirely new for many consumers, making them as shocking as they are delicious. This white blend is made up of 39% Niagara, 22% Rosario Bianco, 17% Delaware, 12% Neo Muscat and 10% Chardonnay all fermented and aged in anphora, fermented with wild yeast, unfined, unfiltered and bottled without any additives. It is floral and refreshing with notes of tropical fruits, melon and green apple with a nice acidity and earthy depth. Drink it with things like grilled whitefish, steamed clams or sushi.
In 2015, Kazuomi Fujimaki moved north to Yamagata Prefecture from his long-time home in Tokyo. After spending his youth in the military, opening six successful Italian restaurants in Tokyo, Yokohama, and Osaka, and becoming a well-respected sommelier and advocate for natural wine, it was time to take the next step. Transitioning to farming and winemaking at fifty is a brave feat, but his exuberance and dedication compelled him to try. The winery was completed in 2017 in Nan’yo. The city has been in steady decline for the past fifty years, with over 10,000 residents leaving for larger urban centres. Despite its fame for the Chrysanthemum Festival, Kumano-Taisha Shrine, and the hot springs, many are opting out of agriculture. Kazuomi has adopted many abandoned vineyards, hoping to inspire a new generation to return to the land via his captivating, terroir-driven wines. He foresees a day when dozens of vignerons will work side-by-side, elevating the region to the level of prestige it is capable of. Hence the name Grape Republic – it’s a goal, not just a moniker. The region is mostly between 200-450m above sea level, surrounded on three sides by mountains, far enough from the ocean to be considered a continental climate. These factors lead to massive diurnal swings, a variable that helps grapes retain their acidity. By Japanese standards, Yamagata is slightly less humid, which makes organic agriculture a fraction more manageable. The soils drain well and are often comprised of granite and schist. The majority of grapes grown in this region are hybrids – crossings of Vitis Vinifera (European grape vines) and varieties from North America. Most were created for culinary applications, favoring large, uniform berries, delicate flavors, lower sugar levels, thinner skins, little to no seeds, and softer acids for the ideal eating experience. They tend to be more resistant to Japan’s humidity and easily adapt to alternative training systems like overhead pergolas. The flavor profile of these grapes is entirely new for many consumers, making them as shocking as they are delicious. This white blend is made up of 39% Niagara, 22% Rosario Bianco, 17% Delaware, 12% Neo Muscat and 10% Chardonnay all fermented and aged in anphora, fermented with wild yeast, unfined, unfiltered and bottled without any additives. It is floral and refreshing with notes of tropical fruits, melon and green apple with a nice acidity and earthy depth. Drink it with things like grilled whitefish, steamed clams or sushi.