ABOUT MIHO ORIGINAL WINE

Distinct Characteristics

Comparison with Conventional Wine

 

Miho’s Original Wine Conventional Wine

Use of Fertilizers and pesticides

 No use of fertilizers and pesticides Use of Fertilizers and pesticides Allow use of fertilizers, insecticides, and disinfectants
Harvest Calendar September to October, Grapes reach full maturity and give off a rich aroma and a delicate sweetness. Harvest Calendar August to September, Obtain the greatest yield and escape damage by insect, animal, and rain.
Harvest Work Check each grape and select the best berries by hand and then select again before aging. Harvest Work Skip selection for quick harvest by hand or machine.
Yeast to start fermentation Grapes ferment on their own, activated by wild yeast brought by wasps on the cluster. Yeast to start fermentation Add active dry yeast, cultivated from wild yeast.
Antioxidant No use. Organosulfur compounds, or naturally-occurring antioxidants are produced in a very small quantity. Antioxidant Add antioxidants to inhibit oxidation.
Fermentation The skin of the purest grapes deepens the flavor of unfiltered wine. Fermentation Use additives for adjusting acidity and conditioning the wine to desirable taste.

How to Prepare for Tasting Wine

Serving Guidelines

Control the right temperature of your wine.

Here are the correct temperatures for serving wine:
Red wines: 　
20℃ / 68℉
White (Orange) wines: 　
16℃ / 60℉
Aged to maturity at 15℃ / 51℉
and with humidity from 65 to 75 %.

The day before serving, take the bottle out of the wine cellar.

Gently lift the bottle and let it stand in an upright position
for at least 24 hours before tasting.
This helps the lees to settle down
at the bottom for smooth pouring.

Aerate wine for its fragrant bouquet to emerge.

Before serving, pour the wine into a decanter
and let it aerate for 10-15 minutes.
Or, open the bottle one or two hours before serving and after ten minutes,
loosely reinsert the cork. Contact with air allows the wine to express its character.

Enjoy the smell of the wine in a deep, wide-bottomed glass.

Pour the wine into a deep, broad glass
which captures the spread of the savory aroma of the wine.

Store your wine in a cool place for unchanged flavor.

Keep your wine out of the sun to store at temperature around.
For several days after opening the bottle, a rich,
persistent aroma is kept intact, so take care to recork the bottle tightly.
During fermentation, organosulfur compounds are naturally produced
in a small quantity and serve as antioxidants.

Crystals of Miho’s Grandama Wine

Crystals of Miho’s Grandama Wine

Vision lab, located in Zurich, Switzerland carried out analysis of 2008 Grandama wine with Spagyric Advanced Technology. This analysis is capable of expressing the vital energy of organisms and manifesting the invisible energy that is present in the liquid. Beautiful images of crystals looked like “Mysterious artwork of vital nature.” The result showed extremely high level of biological energy and rare phenomenon of emanating light from the sample image of the wine.


MIHO GRANDAMA

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