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This is a variety native to Spain that was cultivated and brewed for the first time in Yamagata Prefecture.

It is disease resistant even in humid climates, and has a stable higher level of sugar and acidity than other varieties, so it is a promising variety that the owner, Kimura, has been steadily expanding since around 2011.

Currently (December 2024), a total of about 2.2 hectares of fields are managed with short-shoot cultivation. From the three fields, which are mainly made of red soil with a lot of gravel, we aim to brew more than 12,000 bottles of Albariño alone in the future.

The wine produced has a distinct aroma like white peach and lemon tea and a thick acidity,

[Kaminoyama Albariño] will leave a big impact on the food culture of Yamagata and Japan.