Aomori
青森県 弘前市
Annual production of Hirosaki's "Hirosaki Nebbiolo" is about 1,000 bottles.
While still small-scale, its quality is undeniable. Its sights are, of course, set on being the best in the world.
Japanese wine.jp Editorial Department
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At Sasino, preparation begins with sowing seeds on the farm. We cultivate the soil after the snow melts, sow and nurture seeds, then harvest. We care for Silkie chickens and collect their eggs. We tend the grapes for our own wine, prepare and mature our own cured ham, and make cheese from milk delivered by nearby farms. When the leaves begin to turn in autumn, the entire staff harvests grapes together and makes wine.
“Hirosaki Nebbiolo” attracts more attention with each passing year. It is highly regarded not only in Aomori and Hirosaki but also in the greater Tokyo area. The goal, of course, is to become the best in the world. Loved by many wine enthusiasts, we are convinced that the day when this wine makes its name internationally is not far away.
Located about a 10-minute drive from Hirosaki Station, opposite Hirosaki University Hospital, the restaurant is marked by a striking projecting sign depicting two lions facing one another with a crown between them. It opens at 18:00 as evening begins to fall. Inside is a glass-walled walk-in wine cellar, where house-made cured ham and aged cheeses are also displayed.
PHOTO — NIHONWINE.JP editorial
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SOURCE — NIHONWINE.JP editorial