Domaine Takahiko Nana-Tsu-Mori Blanc de Noirs Hokkaido 750ml
$726.99 750ml
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Overview & Provenance
The Domaine Takahiko Nana-Tsu-Mori Blanc de Noirs is an elusive cult wine that redefines Japanese natural viticulture. Takahiko Soga produces this rare bottling exclusively from botrytized Pinot Noir grapes hand-selected from the Nana-Tsu-Mori vineyard in Yoichi, Hokkaido. Consequently, direct pressing and dry fermentation yield a savory white wine unlike any other in the world.
Because botrytis occurs naturally in Yoichi’s humid maritime autumns, production quantities vary widely and remain minuscule each release. In addition, native yeast fermentation and neutral barrel aging preserve remarkable mineral freshness beneath the botrytis. Therefore, this amber-hued cuvée delivers profound umami depth and saline complexity.
Tasting Profile & Sensory Character
- Aromatics: First, the nose offers dried apricot, bitter orange peel, and honeycomb. Soon after, complex aromas of dried shiitake, caramel, toasted sesame, and damp forest floor emerge.
- Palate: In addition, the palate is dry, savory, and energetic across the tongue. Bright citrus acidity cuts through rich umami and gentle oxidative notes, leading to a long, saline finish.
Service & Culinary Pairings
Serving Suggestions: First, serve at cellar temperature (54°F–58°F / 12°C–14°C) in broad white wine or Burgundy glasses. Next, decant for 20 minutes to allow its savory aromatics to bloom.
Recommended Pairings: Because of its unique umami depth and crisp acidity, this dry white Pinot Noir pairs well with Japanese cuisine:
- Edomae sushi, especially sea urchin (uni) and fatty tuna
- Grilled unagi (freshwater eel) with sweet tare sauce
- Sautéed matsutake mushrooms with dashi glaze
- Aged hard cheeses or roasted sweetbreads
Collector Notes & Cellar Potential
The Nana-Tsu-Mori Blanc de Noirs is one of the rarest unicorn wines produced in Asia, featured on top Michelin lists like Noma. It provides an unforgettable tasting experience today and will cellar well through 2032.
