Thank you for viewing. I would appreciate your 'likes,' 'follows,' and saving the restaurant. Today, I went to Yoichi from Tokyo for the harvesting, selection, crushing, and barreling of Domaine Takahiko's Nanatsumori, which I love. Yesterday, I drank too much at Jiji Yababa, but rested slowly in Sagura and started working in the morning. I rode on Takahiko's tractor and set off! Most of the fields have already finished harvesting. I harvested some remaining Pinot Noir with scissors. There are quite a few grapes undergoing noble rot, so it looks like a delicious Blanc de Noir will be made. After harvesting, we returned to the winery and crushed (foot stomping the grapes), which was fun. After crushing, we filled the barrels, added carbon dioxide, and sealed them, and that was the end. In about two years, a wonderful Nanatsumori will be completed. How luxurious it is to be able to drink Nanatsumori that I harvested. I have another thing to look forward to.

Thank you for viewing. I would appreciate your 'likes,' 'follows,' and saving the restaurant. Today, I visited the Domaine Takahiko winery all the way from Tokyo. I really like their Nanatsumori wine. The person I went with was new here, so we received a brief explanation from Takahiko-san. Domaine Takahiko is a winery in the Tochi district of Yoichi, which grows grapes in its own vineyards and carries out the entire winemaking process in-house. Their main vineyard focuses on Pinot Noir, with Nanatsumori being their flagship wine. Takahiko-san always aims to express the unique Japanese atmosphere in his wines, such as the scent of shrines and temples, the aroma of cobblestones when entering a shrine, and the scent of his hometown. Unlike other wineries, they do not conduct strict grape selection and use almost all the fruit for whole bunch fermentation, which adds complexity. I had never tried such a complex wine before. With only 4.5 hectares of small vineyards and an annual production of 10,000 bottles, it is very rare. While the cellar price is 3000 yen, Nanatsumori can be traded at auctions for around 15,000 yen, and Blanc de Noir for around 50,000 yen. Those interested in purchasing at the regular price of 3300 yen can participate in a lottery at Isetan Shinjuku or Takashimaya, where the demand is high. Takahiko-san's explanation covered the winery's concept, direction, vineyard tour, brewing process, and wine tasting. We were able to sample Nanatsumori and Blanc de Noir this time. The complex scents of raspberry, wild strawberry, black tea, forest undergrowth, and leather were noticeable. It is a rare opportunity to taste Nanatsumori during fermentation. Tomorrow is the harvest, so I will rest early to prepare for it.

Thank you for viewing. We would appreciate your 'likes,' 'follows,' and saving our restaurant. Today, we arrived at Domaine Takahiko for the harvest. After receiving instructions, we grabbed our scissors and baskets and headed to the vineyard. We harvested the grapes from the end of each row one by one. It was fun harvesting grapes. After a while, we were given a break signal by Takahiko-san. We all had tea and snacks. We resumed work, harvesting a basket full of grapes before finishing. We returned indoors, where Takahiko-san talked to us about winemaking, and we had Nanatsumori. This time, we had Nanatsumori harvested just last year. The acidity was still strong, and the green aroma of whole cluster fermentation was intense. I am looking forward to seeing the grapes I harvested turn into wine.

Thank you for viewing. I would appreciate your likes, follows, and saving of the restaurant. Today, I visited La Fete des Vignerons a YOICHI in Yoichi and visited Takahiko's vineyard. Surprisingly, the remains of Nana Tsumori were found at the base of a tree. I tried both the Nana Tsumori with nitrous acid and without nitrous acid. In the vineyard, there was a performance by a violinist from Yoichi, and I couldn't tear myself away from the sound of the violin while enjoying Nana Tsumori. I also had the chance to try Hokkaido's famous scallop butter grilled dish as a light snack. As I started to feel tipsy, it was time to catch the bus back, so I said goodbye to Takahiko and left until next time.

Thank you for viewing. I would appreciate your 'likes', 'follows', and saving of the restaurant. Today, I rented a car from Sapporo and headed to Yoichi using the highway to visit the Pinot Noir magician, Domaine Takahiko. Due to rainy weather, we only had an indoor tour. Takahiko shared his passionate thoughts on cultivation and brewing for about 2 hours. I thought I would like to try running a winery like this someday. It was luxurious to see so many barrels of Nanatsu Mori! The actual Nanatsu Mori has a subtle aroma, a slightly weak attack, rich acidity, and a short finish. The aromas of black tea, sous-bois, and tanned leather were noticeable.