FAM TRIP

Minamisanriku is a small town located in the northeastern part of Miyagi Prefecture, in the southern part of the Sanriku coast. The Great East Japan Earthquake on March 11, 2011 destroyed the only winery in the prefecture, and Minamisanriku suffered devastating damage that the entire town was washed away. MINAMISANRIKU WINERY was established in 2020 with the belief of "connecting local ingredients and producers with wine to revive the town."

Surrounded by mountains, the winery faces Shizugawa Bay, where the aquaculture industry is thriving. It is the second closest winery to the sea in Japan. When we arrived at the winery, we were greeted by Mr. Yoshijima, who is in charge of sales, and Mr. Shoji, the winemaker. The view of Shizugawa Bay from the observatory next to the winery is spectacular with a pleasant breeze blowing from the sea. You can smell the beautiful scent from pressing the grapes harvested this autumn all over the winery.

Grapes for white wine are selected to match seafood such as oysters from Minamisanriku . The 3 types of white wine are Chardonnay, Albariño, and Sauvignon Blanc.

Red wine varieties include Merlot, Bijou Noir, Pinot Noir, and Cabernet Sauvignon are selected to match local dishes 'wakame sheep' and 'Ibariko pork'

I would like people to come to Minamisanriku and enjoy our wines with fresh seafood and meat. says the winemaker Mr. Shoji. He is a genuine wine lover who is qualified as a Bachelor of Wine Science certified by the University of Yamanashi.

Undersea Aged Wine
from MINAMISANRIKU WINERY
At MINAMISANRIKU WINERY, wine is aged in the sea. Wine is put into oyster farming nets and submerged in the bay to a depth of about 10 meters for 10 months, avoiding midsummer period. The bottles that are pulled up are covered by barnacles and shellfish to the entire bottle. It’s something you have definitely not seen.

Aging the wine in the sea has two advantages. Firstly, the temperature changes in the sea are far less than on land, and it avoids direct sunlight, so it's the perfect place to store wine. Secondly the vibrations in the sea accelerate the aging of the wine. It is said that sound travels three times faster under the sea than on land. Micro Vibrations from all kinds of sounds in the sea reaches the wine bottle, and the water and ethanol in the alcohol are evenly mixed at the molecular level, creating a mellow taste with no sharp edges. It is surprising that wine aged in the sea matures two to three times faster than wine of the same vintage aged on land..

The Taste and harmony of Minamisanriku
The wine produced at MINAMISANRIKU WINERY aims to create a dry wine that allows you to enjoy it with the local ingredients. We value the aroma and taste derived from grapes that reflect the terroir of this land, and value the acidity with the image of pairing with any ingredients from Minamisanriku.

At the on-site cafe, you can enjoy wine while gazing at the sea in front of you along with dishes made with Minamisanriku seafood such as raw oysters, octopus, and sea squirts. Oysters are a local brand called "Tokurakko Oyster", and octopus is a specialty product that is praised as "Akashi in the west, Shizugawa in the east". You can also buy canned seafood and handicraft items at the cafe.on land.

In October 2022, the first "Wine Tourism Sanriku" was held in this area, and many wine lovers from all over Japan gathered here to enjoy the wine and food. MINAMISANRIKU WINERY has the momentum to not only contribute to the reconstruction of Minamisanriku Town, but also to attract more people to visit the town even more than before the earthquake. Believing in connecting local ingredients and people with wine. There are great expectations for the future of this small winery in Minamisanriku.