The Ultimate Expression of Natural Wine

Last month, I had the opportunity to attend a symposium hosted by Waseda University’s Institute for Research on Food and Agriculture, entitled “The Ultimate Expression of Natural Wine.”

This was the fourth time the event had been held.

The guest speakers were Toyoo Tamamura, owner of Villa d’Est Winery, and Chieko Ikegami, director of Coco Farm & Winery.

We were able to hear about their respective thoughts on wine, as well as the challenges they have faced—things one does not often get the chance to ask about.

I also attended the reception that day, where I was able to hear more valuable stories.

Above all, it was sheer bliss to enjoy precious wines from Coco Farm and Villa d’Est paired with delicious Southern Italian cuisine.

We tasted five or six wines in all, and each was accompanied by commentary from Ms. Ikegami and Mr. Tamamura—what an extraordinary experience.

We concluded with an exceedingly rare botrytis wine.

Its sweet, rich aroma and flavor melted both body and soul.

Thank you very much for this wonderful opportunity.

Pino Salice, a Southern Italian restaurant in Uguisudani-cho, Shibuya.

The appetizer was seasonal sardines! A refreshingly straightforward dish.

Peach Caprese. This gave me some ideas.

Abalone risotto. I was surprised by the Gifu-grown rice called Ryū no Hitomi, whose grains are 1.5 times the usual size.

Pasta with abalone liver.

Here is the meat dish! In keeping with the Japanese wine, they let us enjoy a change of flavor with ponzu sauce.

Dessert was Gorgonzola and figs, served not with honey but with reduced mirin.

Coco Farm’s sparkling wine. Fizz…

Coco Farm’s Kumo no Jikan. It left me feeling light and dreamy.

Villa d’Est’s botrytis wine. Apparently, it was the product of chance.

How fortunate to have Professor Tamamura’s commentary as well.