We want to make wine which matched dishes
Opportunity when Ueno wanted to be wine brewer?One is fixed expression between winegrowers "to be popular with women" when it was asked question (laugh). Well, when my parents' house was ordinary office worker, but, as for it, seat of adult who saw in the days of child for the first time will drink what an interesting thing on seeing scenery to drink liquor by meeting of relative happily together as joke. There was surprisingly uncle who drank liquor happily, and there was great admiration in that.
Not only we drank, but also wanted to make without changing even if the feeling grew up. We learned brewing of wine in University of Yamanashi when we wanted to make delicious wine which customer was pleased with.
Fukagawa winery Tokyo that there is in residential area. Other than brewing of wine, there are sampling place, private restaurant, too
Why would you open winery in the middle of residential area?It was president (representative director Toru Nakamoto) that chose this place, but there were fiber, wood, traditional industry called glass in Koto City and seemed to want to do new thing unprecedented there. In addition, it is one of the reasons that knows the good point as the president is raised in downtown area. Grandfather and grandmother come casually, and it is good downtown area that can associate with the whole family. There is one of Edo three great festivals "Yahata, Fukagawa festival" and has you use wine by ten years later and festival five years later, and it is said that there was such, thinking.
We think Koto City to be town with spirit. We join Botancho Shoei Association, but people of mall are active, and feeling to say to heap up town together comes, and we want to try hard, too.
Ueno (the right) and the staff who finish wine while making tasting
Please tell characteristic of wine of Fukagawa winery Tokyo.Thing makes with the first when in the middle of town, and distance with hand is near, too. When we brewed in district, we thought only that we make delicious wine utilized individuality of kind of grape, but aim for making wine which is not sharp even if we cut with cook on beginning urban winery.
As there are event of sushi and Italian private restaurant in this winery, we try seasonal menu to chef and finish to dishes and correct wine. We focus on flavor and the sharpness and it is smooth and keeps in mind when we began tongue so that calm taste spreads easily afterward.
Yamagata, Yamanashi, Nagano, Hokkaido, a lot of around Aomori enter grape 10-12 kinds every season. We make this to three kinds of "filtration" "no filtration" "sparkling". No filtration is really in good feeling of fruit by leaving ingredient of flesh and yeast. It is to remove added flavor in the course of the brewing for European and American textbook and comes to seem to be liquor, but we leave these daringly and finish to delicious wine.
We produce 30,000 a year in 60 square meters of brewing rooms. It needs reservations, and visit is possible, too
Brewery is really compact, do several a year produce?60 square meters of breweries are only 90 square meters including sampling place. 30,000 a year produce, but, as for the grape to stock at a time, 3 tons is limit now. We compress grape here and, in the case of white wine, we move in container and let you ferment immediately. We pour red wine into container once and turn into liquor in stirring in morning and evening about ten days.
All the sparkling is types not to put carbon dioxide in in secondary fermentation in bottle later. When bubble is born in bottle, and flesh and yeast ingredient are just left, but a feeling of juice may strongly feel deliciously by just that much, too. It is slightly rare type.
Which need reservations on Saturdays, Sundays and holidays, and is that visit to brewery is possible, and is interested by all means. In addition, we perform crop experience tour once a year in field of contract farming family of Yamanashi. We chartered one bus and we had you experience the brewing from crop toward 40 people and were popular last year.
Sampling place that can look at brewing room. We can enjoy a la carte menu
We harvest grapes in the roof and are made with wine
We seem to perform Tokyo University of Marine Science and Technology and university-industry research collaboration project from last year.Student working part-time at Tokyo University of Marine Science and Technology Etchujima Campus before one of eyes at our restaurant is, but there is relationship and performs collaborative investigation about underwater aging of wine from last year. It sinks wine underwater, and it is purpose that studies difference with aging above the ground. We pulled up underwater wine which let you mature for one month in last June and showed in opening of "Fukagawa wine garden" that we opened on the third floor of the Sale tag temple Fukagawa shop terrace in July.
As aging was hasty if in the sea, surprisingly, taste became mellower than other wine. Be depressed again and is going to withdraw in around May of this year, but is going to ask university for wine ingredient analyses this time at the end of last year.
What is joy for brewer of Ueno? In addition, please tell dream.When after all the best joy for brewer felt response "that delicious wine was done to here", and the thought reached customer.
In "Fukagawa wine garden that opened," we cultivated approximately 100 grape kinds of Delaware and Niagara last year. We were anxious about the reflected heat of the roof, but were brought up unexpectedly well. As grape becomes able to harvest from eyes for 3-4 years, it brings up well, and it does in field if it comes to be able to harvest, and it is dream with customer cultivation of grape and that harvest.
Company which knew this approach had you call out when they wanted to cultivate grape by the roof tree planting. We harvest grapes in the roof of building working again which oneself buy and can make wine more. If this is realized, we think that we do not become slightly interesting. It is to seem to beat Ishibashi still more, and to be able to go ahead, but wants to value as this is frightful dream.
(March 1, 2019 coverage)
"Fukagawa winery Tokyo" brewing long Kosuke UenoIt was born in 1972 and is from Kyoto. After, after University of Yamanashi fermentation production subject graduation, having been engaged in setup of new winery in winery coast "kabudotchi" in Niigata in winery of Shiga for 17 years, from 2016 to brewing length of Fukagawa winery Tokyo. enorogu (vinification engineering management person), wine technology society wine adviser (JSA authorization).
Fukagawa winery Tokyo
1-4-10, Furuishiba, Koutou-ku, Tokyo Takahata Building 1F
※Please confirm about restaurant information in site.
Niagara orange wine (white, one 2,592 yen), Concord + muscat berry A (red, one 2,300 yen)