Coco Farm＆Winery
The Here And Now White
いまここ白／ココ・ファーム・ワイナリー
"The aroma is complex, reminiscent of green apples and pears, with layers of yogurt, ginjo fragrance, juniper berries, and limestone.
The flavor has a pleasant sweetness, with an overall balance of fruity taste and refreshing acidity. The finish lingers with the umami and freshness of the lees."
Tasting note
Category
Wine
Type
White Wine
Producer
Coco Farm＆Winery
Production area
Yamanashi, Hokkaido, Yamagata, Nagano
Variety
Koshu 69%, Bacchus 9%, Petit Manseng 8%, Müller-Thurgau 6%, Silvaner 3%, Malvasia 3%, Chardonnay 2%
Fermentation
Stainless tank
Capacity
750 mL
ABV
11%
Recommended Pairings
Green curry, nasi goreng, Caesar salad, daikon radish oshitashi, garlic toast, seafood pajeon, oden, corn, stir-fried ground pork and bean sprouts with cumin, green curry, nasi goreng.
Tasting from winery
“Ima Coco Shiro” (Now Here White), which embraces the message 'Treasure the present' with a label featuring the calligraphy of Mr. Mitsuo Aida (*a famous Japanese figure), is a very approachable white wine.
It’s soft and gentle taste, along with the fresh scents of herbs and fruits, will be appreciated by wine beginners and those with discerning palates alike.
The grapes are primarily the Koshu variety, indigenous to Japan and carefully cultivated by contracted growers in Yamanashi Prefecture. We have also specially selected grapes from contracted growers in Hokkaido Yoichi and Yamagata Prefecture.
In the brewery, after careful selection, only the juice was placed into tanks and fermented with wild yeast. Then the tanks were cooled to stop fermentation at low temperatures to maintain the freshness and balance of the fruit.
*The destemmed grapes are gently pressed into the tanks. The sediment is settled, and the clear juice is kept below 21°C to ferment with wild yeast for about one month. Fermentation is stopped by cooling the tanks at the right timing for a good balance of sweetness and acidity. Some tanks have been co-fermented.
About the producer
The Charm of Meticulous Grape Cultivation and Wild Yeast Fermentation
In the 1950s, a vineyard opened on a mountain by junior high school students who struggled with arithmetic and literacy and their teacher has never been exposed to herbicides since its cultivation.
Coco Farm & Winery, born at the foot of this mountain in 1980, started winemaking in 1984. Currently, the vineyard does not use any chemical fertilizers or herbicides, and the brewery focuses on natural fermentation with wild yeast to brew wine from 100% Japanese grapes.
From sparkling wines with secondary fermentation in the bottle to dessert wines, they are joyfully making wine while listening to the 'voices' of the grapes saying, 'This is what we want to become.
Also, the stratum of finely shattered Jurassic rocks, like mille-feuille, creates moderate stress for the grapes in the rainy climate, which leads to the production of good quality grapes.
About the Production Area
Japan Tochigi Prefecture
A land where you can enjoy a variety of flavors, aromas, and colors
Tochigi Prefecture is landlocked, with hot summers and cold winters, resulting in significant temperature differences both diurnally and annually.
These variations are beneficial in balancing the sugar and acid levels in grapes. Additionally, the soil in Tochigi is predominantly volcanic, which provides good drainage.
There are also regions rich in minerals, making these soil conditions well-suited for grape cultivation.
Grape varieties originating from America such as 'Niagara' for white wine and 'Concord' for red wine are commonly grown, but in recent years, international and unique Japanese grape varieties have also begun to be cultivated.
