Tamba wine founded in 1979; Yamasaki Takaaki said two people is mainly late in Kuroi Tetsuo and Tamba edible grape farm managers farm and brewery is located approximately 50 Km Northwest of Kyoto City, 0/1979 (1979), wine lovers in Kyoto in late, founded.
Luminaire manufacturers President late Kuroi Tetsuo overseas in pleasures that wine to bring back to Japan and was impressed by the effect of the wine making. However, I felt something different and taste the wines tasted abroad in Japan. Notice that the food culture of the land each gained there history, such as the smell of the land, language, temperature, humidity important.
So we left the company has worked until now, chheng "Making wine fit in the food culture of Japan, Kyoto' We aim. First with the sake brewery in the Tamba, started making wine.
Mr. Okawa, Katsuhiko as brewing engineer at that time were liquor factories in Yamanashi joins as a Managing Director. Originally from Tamba Yamazaki said management made a wine brewing. using table grapes (Delaware, Berry A.) Abroad for three years under Dr. h. Becker in Geisenheim Germany Mr. Yamasaki Takahiro Yamazaki's eldest son, with it in its own farm in Tanba year after together, called the species Vitis vinifera wine brewing suitable for grape cultivation.
Wines with 31 years. Grape vines are finally celebrates 30 years.
In our own farm grown about 40 different varieties now including the test cultivation. Farm is adjacent to the two regions, one is Tanba town Torii field plots containing organic clay soil.
Balanced, full-bodied red wine varieties Pinot Noir and Cabernet Sauvignon, grown in here and wine are made.
Clayey soil rich in organic quality in Mizuho-Cho improved field field is another, and planted with Chardonnay white wine varieties, creates an elegant fruit and acidity of Chardonnay.
Also in Tanba town Chihara field grown ソービニヨンブラン and Merlot, Tana (Tannat) species. It is like going 3 and 4 ha in size, will expand plantations nearby. How to tailor a shelf style, not everything has grown espalier of wine grape in. Grape fruit soaking up more sunlight as much as possible this is wind Street, protect grapes from fungus and disease, are also employed to raise the Brix.
Tamba to yields many ingredients of Kyoto from old Treasure trove of And has since contributed capital. For viticulture will maximize the benefits of soil is of course the large difference between day and night temperatures is important. This temperature difference is the higher quality of good things for the fruit. Temperature difference, especially six months until March starts growing the grapes and harvest throughout the country also vie for 1, 2;
The origin of the wine in the world 0/8000. Japan wine making history since the Meiji Restoration; Sticking to aims, rather than European types utilizing the terroir in Tamba, Kyoto, synergistic dietary culture and winemaking!
Crushing (Foulage), Destemmed (Egrappage), Roussanne (Batonnage), malolactic fermentation (MaloLactic Fermentation), squeeze (Pressurage), デブルバージュ Debourbage, primary fermentation (FermentationAlcoolique) etc. Breed and takes the various techniques by the finished wine.
This is subtle, often in white wine to ferment fruit juice clarification after Kyoto's delicate flavor is a purpose build a little added flavor as possible to match the Japanese, such as cooking wine from. Rather than a darker BREW with unique, to balance food and also balance wine alone, is brewed from grape extract acidity and fruitiness.
Wooden barrels ordered from France from Otaru, white wine in barrel fermented and sur lie （ on Lees aged several months to ）, fragrance with accents are. But aging barrels through even the longest control of 15 months, is overly scented upset the balance and food line made no.
Award winning World!
World Food contest held in Madrid, Spain in 1984 [Monde] of gold awards, and Torii field served in the wine sector after Awarded the Gold Award 6 years in a row Achievement and continue!
Wine cultivation and brewing to meet Japanese first recognized world-wide. Also, recently, was held in 2004 at [Japan wine challenge] continues to challenge world won the bronze prize in the Chardonnay, 2005, and 2006, and two years in continuous チャレンジインターナショナル du Vin won silver award, Bronze Award in silver, domestic competition, taking into consideration.
Passion for wine!
-Able to produce and easier to Japanese (Japan food) a thorough winemaking.
And proposed various communications scene with a daily diet.
-Respect European culture (history of the wine) and the Japan cultural world.
* Tamba wine got the logo （ LIEBE GEHT DURCH DEN MAGEN ）
… Love through his stomach （ if wise wife homemade husband soon to come home saying Germany ） has become.
Commitment to the natural environment
All said that agriculture, including services dealing with food, including the wine-making industry. Natural person that live together and the man better take wine, better environment. Good wine comes from the delicious grapes. Make delicious grape starts making nature. To continue making wine Accelerate it voluntarily and continuously work on environmental conservation, and recognize the importance of and thanks to the natural and irreplaceable global environment will bring blessings It is necessary. Tamba wine environmental policy [reduction of greenhouse effect gases] [Ministry of energy promotion] and waste recycling promotion and environmentally friendly, it also helps to reduce the cost of corporate.
| Has done sod growers do not use any herbicides on plantations, the naginata Kaya (なぎなたがや) grass, and in the second half of June wilted as carpet, cover the topsoil in the field.
To suppress it due to other flowering plants grow, so can reduce the number of uses, such as mowers.
Aperture of grape Lees and Marc come out during wine brewing and yeast, all changes to the compost.
Sat 1-3 years on the fringes of plantations are broken down by microbes and organic quality of the kindest.
Also, aperture as a feed for livestock, such as cows or pigs, some lactic acid fermentation dregs, are given.
Factory wall is 4 heavy structure, without air conditioning, perfect ripening of wine throughout the year 20-25 ° c to become is. To minimize changes in temperature of the wine tank has whirls around the insulation jacket.
Thorough and sorting in the Office or workplace, are committed to recycling.
Wine moved Winehouse adjacent to or within the factory and transport dedicated folding case, do not use the cardboard.
50% Of the wine bottle using a lightweight bottle. Reduce the load on the environment takes this raw material reduction and transportation.
Also, cardboard for transport using the B-stage, reduces the raw materials.
70% Of the Cork to use by using crushing pressed cork.
More Cork adversely affect wine, such as Bionet, and degradation of the natural cork quality these days, so crushing squeeze Cork used is valid Bionet.
Also using a hybrid car sales car company, has reduced CO2 emissions by thoroughly.
| Capital of the history and traditions of Kyoto Winery. Is the winery 'treasure trove of"Kyoto back parlor, filled with delicious ingredients in Tamba Highland in the European style, not the fit in Japan Japanese wine made with the concept.
In the world competition has won many awards.
Monde Selection gold medal winner!
By using Semillon and Riesling. Tamba wine wine, in the Kyoto ryotei many favored. Characterized by a refined acidity and sweetness, get fit and a little sweet Japanese and really stand out even more.
Color: somewhat pale greenish yellow. TERI fining times good and wonderful. Viscosity is modest. Fine foam can be seen.
Aroma: aromatic fragrance. With bitter lemon, lime and citrus fragrance's heart, but also sweet Muscat aroma. Vinyl resin Riesling varietal aroma with scent feels distinctly. And it is loud, but a delicate scent.
Taste: youthful attack that feel thickened because of residual sugar. Cut with sharp acid gone as have only sharpened by a faint sweetness. Fresh and rich fruit flavors. Medium-light bodied medium dry. Rich in mineral nuances and flavors. Finish is medium length.
Light and refreshing style. Strong acid and a faint sweetness balance a wide range of dishes and will lead to better compatibility. Fish other than fish and seafood in General, pasta, etc.
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