Oct. 19, 2017

SUNTORY TOMI NO OKA WINERY "From the Site of Viticulture"
―Tomi No Oka Koshu Sparkling "Degorgement" and "Dosage"


Suntory Tomi No Oka Koshu Sparkling is aged for a standard of 18 months using the same in-bottle secondary fermentation method as champagne. After fermentation in the bottle, the yeast becomes lees that settle at the bottom of the wine where they gradually break down into amino acids that are also effective at flavoring the wine. Afterward, the wine undergoes “Remuage (riddling),” a process that collects all the lees in the mouth of the bottle so that degorgement can begin.

First, just the bottle neck, where the lees have collected, is submerged into a specialized machine with a temperature of around -27 °C in order to freeze and harden the lees. This technique of freezing is an effective method of removing the lees.

The pressure of the gas generated during the in-bottle secondary fermentation pushes
the collected lees out of the bottle neck

Next comes the dosage. Since the amount of wine that escapes from the bottle with the lees can vary, wine is added back to the bottle to reach the final 750ml.

Finally, each bottle is individually corked by hand. The cork is secured with a muselet to ensure that it stays in place against the pressure of the carbonated gas inside.

Once secured with the muselet, the bottle undergoes a final visual inspection to ensure that the fastener is securely in place, that all the lees have been removed (i.e. the wine is clear, no lees are stuck to the inside of the bottle, etc.), that the bottle contains the proper amount of wine, and so on.

The result of great care and effort, Tomi No Oka Koshu Sparkling 2014 has a complex structure, with fragrant notes of fruity citrus and pear distinctive to Koshu, white peach and green apple, and aromas originating in the yeast. Its delicately acidic finish gives it a pleasing taste that is very refreshing and well balanced.

Tomi No Oka Winery – Koshu Sparkling 2014

Related Links
- Suntory Japanese Wine