A limited edition Red Wine made from Muscat Bailey A grapes grown in Yamanashi Prefecture, fermented in a stone cellar tank. The stone cellar fermentation tank is a historic brewing facility designated as a Registered Tangible Cultural Property of Japan, constructed in 1901 using granite stone as an underground fermentation tank. In an era without modern temperature control technology, the efforts of our predecessors to create higher quality wine by stabilizing fermentation temperature using geothermal energy can be seen. This wine has a familiar taste with an aroma and acidity similar to strawberries, and soft tannins.

Semi Dry - Medium Bodied