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Takashi Honda used to be a banker in Tokyo, but he moved to Niigata which was where he grew up, to be a vigneron. Honda took a seminar of winery management which was provided by Cave d’Occi Winery(one of the pioneers of Japanese hand crafted fine wine) in 2005 and he established HONDA VINEYARDS & WINERY in 2006, just next to Cave d’Occi with a small parcel of Albariño. This parcel was planted by Cave d’Occi, and Honda accomplished this challenge - releasing the first Albariño wine made in Japan in 2009.

The vineyards of Fermier are located on sand dune Echizenhama at the foot of Kakudayama, and Albariño - a grape variety from the Galician coast in northern Spain is planted on its particular terroir. Once Honda started working in the vineyards, he got inspired immediately and was convinced potential of Albariño in this place. Indeed, there are lots of similarities between climates of Echizenhama and Galicia. Honda took actions quickly; he expanded vineyards in Kakudahama(near Echizenhama), Niida(riverside of Shinano River) and Higashikayaba(riverside of Shinano River - by contracted farmer).

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A396 FERMIER ALBARINO NIIGATA 2018 750ml

4824 FERMIER EL MAR ALBARINO NIIGATA 2017 750ml

4825 FERMIER EL MAR DUO ALBARINO NIIGATA 2017 750ml

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: HK$880.00

Available

: HK$590.00

Available

Albariño from Niida vineyard. Fermented in stainless tank with cold temperature to keep fresh acidity and aged in the tank. Fine, dense, fresh & fruity Albariño matches fine Japanese cuisine, sea food, seasonal vegetables. Masterpiece of Japan wine in a new era. Albariño from Echizenhama Niigata. Fermented in stainless tank with cold temperature to keep fresh acidity. Dense, mineral, light nuance of orange peel with long after taste. This flagship of Fermier Albariños goes very well with sophisticated modern Japanese cuisine. Albariño and Chardonnay(mixed planting) from Kakudahama are fermented together(mixed) and aged in oak barrel. Combination of fresh acidity of Albariño and rich volume of Chardonnay makes well balanced, multilayered structure of taste. It goes very well with modern and fine Japanese cuisine.

4823 FERMIER ALBARINO NIIGATA 2017 750ml

4826 FERMIER EL MAR MACERATION ALBARINO NIIGATA 2017 750ml

4828 FERMIER CABERNET DORSA CABERNET MITOS NIIGATA 2016 720ml

: HK$590.00

Available

: HK$590.00

Stockout

Albariño from Niida vineyard. Fermented in stainless tank with cold temperature to keep fresh acidity and aged in the tank. Fine, dense, fresh & fruity Albariño matches fine Japanese cuisine, sea food, seasonal vegetables. Masterpiece of Japan wine in a new era. Albariño from Echizenhama Niigata. Destemmed and maceration. Orange peel, osmanthus fragrans, honey flavours are intermixed. The vineyards are situated on sand dune near the coast, so this terroir gives mineral to the wine. It goes very well with seafoods. Cabernet-Dorsa is a German grape varieties, hybrids between Cabernet Sauvignon and Dornfelder. Cabernet-Mitos is also from Germain, hybrids between Cabernet Sauvignon and Lemberger. Honda sources these grapes from contracted farmer in Yoichi, Hokkaido. Fermented together and aged in French oak barrels. Well polished fine texture(as same as other Honda's wines), beautiful transparency of fruits, brisk accent by spices.

4827 FERMIER CHARDONNAY NIIGATA 2017 720ml

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4827 FERMIER CHARDONNAY NIIGATA 2017 720ml

Chardonnay 100% from Higashikayaba Niigata. Fermened in barrels and aged for 8 months in french oak. Fresh fruits and fine vanilla flavours are well integrated. This all-rounder Chardonnay goes well with modern French cuisine, series of traditional Japanese cuisine such as Yakitori, Hot-pot, even for many of home-made cooking.


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Today Honda cultivates 1.6 ha. Majorly Albariño, besides Cabernet Franc, Pinot Noir, Petit Verdot and Pinot Gris are planted on their vineyards, and Chardonnay, Merlot etc are provided by contracted farmers. Herbicide and chemical fertilizers are never used. But he keeps flexibility to use minimum pesticide if it is needed. *Due to high humidity, vignerons in Japan need to deal with a higher risk of downy mildew.

To make wine which reflects the nature of Niigata straightly, Honda firstly accepts the environment, and then listens to the voice of vines. If the vines crave something, Honda assists them. However, as a matter of fact, usage of agrochemical are minimum or zero. “I just want to make wine from terroir naturally. Organic farming or biodynamic farming is not a goal. Vignerons shouldn’t force their ideal on grapes” said Honda.

In the cellar, Honda works in a natural manner too - Fermentation starts spontaneously by wild yeast, transportation of liquid by gravity, minimum usage of SO2, and all the works are done by hand. Honda manages only small quantity which he can handle by himself.