北海道 — EST. 2022
LOWBROW CRAFT
Lowbrow Craft
PHILOSOPHY
Low threshold, high aspirations. We respect Hokkaido's cool terroir and create honest, unadorned wines through dialogue with the vineyard. By aligning with nature's cycles, we find joy in expressing each vintage's unique character.
低い敷居で、高い志を。私たちは北海道の冷涼な風土を尊重し、ぶどうとの対話を通じて、飾らない、素直なワインを造ります。自然との営みに寄り添い、毎年のヴィンテージの個性を表現することが私たちの喜びです。
VITICULTURE
Farming
Winemaking began in October 2022 at a stone-cellar winery next to SAGRA in Yoichi.
Varieties
WINEMAKING
Philosophy
Natural fermentation with wild yeast as the baseline, with careful management of skin-contact time. Temperature control is kept minimal, holding to a cellar philosophy that trusts the grape's own power.
SO₂
MinimalYeast
Wild yeastFiltration
UnfilteredVessels
WINEMAKER
赤城 学
Birthplace — 千葉県船橋市
BACKGROUND
From Funabashi, Chiba. Moved to Yoichi, Hokkaido, in 2014, working in viticulture at a corporate winery. In 2019, after leaving, he acquired farmland in Yoichi and managed his own vineyard while training in winemaking at Domaine Takahiko. He began vinifying at his winery, founded in 2022.
TRAINING
Three years of training at Domaine Takahiko (Takahiko Soga).