Made with Muscat Bailey A, a grape variety native to Japan. This wine has a sweet berry-like aroma, rich fruitiness, and a gentle, subtle astringency. It pairs perfectly with food. Whole-cluster fermentation adds a spicy flavor from the stems, creating a complex wine. The taste is reminiscent of sour raspberries, fruity tea leaves, and dried figs. The stems, which have been steeped for a long time, give off a woody aroma reminiscent of cypress and compact tannins, and the aftertaste leaves a fresh, lingering acidity on the tip of the tongue, making this a natural-style wine that whets the appetite.