# FUKUIHARA clairet M.V. (M.V.)

- **Producer:** Domaine Hase & Hikaru Farm
- **Colour:** red
- **Type:** still
- **Grapes:** Muscat Bailey A, Cabernet Franc, Pinot Noir, Zweigelt, Chardonnay
- **Region:** Nagano, Japan
- **Style:** Natural
- **Alcohol:** 11.0%
- **Average price:** €39
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** strawberry, cherry, plum, violet, grapefruit, peach, quince

## About this wine

Founded in 2017 by Mitsuhiro Hase, Domaine Hase & Hikaru Farm is a family-run natural wine estate located at 800 meters elevation in the Fukuihara district of Takayama Village, Nagano Prefecture. The estate focuses on natural, low-intervention methods that highlight the unique microbial ecology and high-altitude climate of the Chikumagawa Valley. Inspired by traditional French clairet, this multi-vintage release bridges the gap between white wine minerality and light red fruit depth by blending red and white varieties harvested across multiple vintages.

## Interesting facts

- Cultivated at an altitude of 800 meters on volcanic soils in Nagano Prefecture.
- Combines indigenous Japanese Muscat Bailey A with European red and white varieties.
- Multi-vintage assembly blends separate micro-cuvées across consecutive harvest years.
- Inspired by historic French clairet wines from Bordeaux.

## Food pairing

This vibrant light red cuvée relies on crisp high acidity, subtle fine-grained tannins, and delicate red fruit expression. It shines alongside rich, savory umami flavors found in poultry, pork, and traditional Japanese washoku, cutting through fat without overwhelming subtle culinary nuances.

## Wine making process

Grapes are organically grown on volcanic and granite mountain soils. Fermentation occurs spontaneously using ambient wild yeasts with zero synthetic additives. Red varieties undergo carbonic maceration or destemming with skin contact, while Chardonnay cuvées undergo barrel fermentation or partial sun-drying depending on harvest conditions. The components mature separately for 8 to 10 months in neutral oak casks and stainless steel tanks before multi-vintage assembly. Bottled unfiltered and unfined with minimal added sulfur dioxide.