Jiki no Hatake “Meguru” 2024
After waiting a full month, my manuscript finally got a response—back to revisions, back to the grind. Academia really does have a way of wearing people down.
I originally planned to bring this bottle to my go-to Sichuan spot on Friday—was thinking pork with garlic sauce and spicy stir-fried tongue—but carrying glassware felt like too much hassle. So I opened it a day early instead.
This is from Jiki no Hatake in Yoichi, Hokkaido. A field blend of Pinot Blanc, Chardonnay, and Sauvignon Blanc, all from their own vineyard. Since the Murata couple’s winery is still under construction, the wine was made at 10R Winery.
According to the producer, rising pH over the years boosted yeast activity, and lactic bacteria also became unusually active. This pushed both alcohol and volatile acidity higher, eventually suppressing the yeast and causing fermentation to stall. The result: a semi-dry wine with noticeable residual sugar. Because of the risk of refermentation, it was bottled in pressure-resistant bottles with crown caps. It was still when bottled, but they suggest waiting 2–3 years for a slight spritz to develop. For now, best served chilled at around 6–9°C.
On opening, there was a bit of an off note, but it blew off quickly. Aromatically, I got mango, citrus, a hint of wood, and wildflower honey. On the palate: sea salt, mango, lemon, and citrus layered together, with a gentle sweetness and very refreshing acidity.
Perfect for hot summer days. The shop owner recommended pairing it with spicy food due to the residual sugar—which makes sense—but I didn’t have the patience to wait.
by wyl9493