| Porthole 24 Aug 21

MINAMISANRIKU Winery’s concept of ocean-aged wine is showing the promise of a more mild vintage.

The winery makes its wines from grapes grown in Minamisanriku, and uses an oyster-farming facility to keep its product at a constant temperature in the sea.

Vibrations are transmitted through the water, resulting in a milder flavour.

A cluster of bottles retrieved in Apr had been submerged at a depth of about 10 metres for six months – about three times shorter than in a cellar.