川恵　ソーヴィニヨン・ブラン

Asayake – Winemaking Process: We use the indigenous Koshu grape for this wine. Pre-fermentation, the juice and skins undergo a rapid heat treatment (up to 60°C, then immediately cooled to 30°C). Following juice extraction, we conduct a 10-day débourbage at 4–7°C. Fermentation takes place at low temperatures within our proprietary, specially designed tanks.