石川県·ワイン
Noto Wine
In the hills of Oku-Noto's Anamizu Town, vineyards stretch out under the blue sky. Born from the bounty of this land is "Noto Wine." The winery uses only grapes grown within a 3-kilometer radius of the brewery. Particularly unique is the Yamazovignon, a rare variety created by crossing European Cabernet Sauvignon with wild Japanese mountain grapes. To enrich the soil with minerals, crushed oyster shells from Anamizu Bay—one of Japan's leading oyster regions—are spread across the fields after being sun-dried for a year. When poured into a glass, it reveals a deep purple with bluish undertones. A robust acidity, flavors of ripe fruit, and an exquisite balance of lingering tannins and sweetness create a full-bodied dry red. It is a bottle that embodies the entire essence of the land, nurtured by the sea and earth of Noto.
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