{"product_id":"fujimaru-budo-to-ikuru-delaware","title":"Fujimaru Budo To Ikuru Delaware 2024","description":"\u003ch1\u003eFujimaru \"Budo to Ikiru\" Delaware 2024\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eFujimaru was making skin-contact Delaware before \"orange wine\" was a phrase anyone used in Japan — this bottling draws on Yamanashi fruit, the country's historic Delaware heartland.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varietal \u0026amp; region\u003c\/strong\u003e: 100% Delaware, a hybrid grape with a 120-year growing history around Osaka and an even deeper one in Yamanashi Prefecture, sourced for this cuvee from Yamanashi growers working to Fujimaru's standards. Fujimaru Winery began in 2006 as a project to distribute interesting local Japanese wine; founder Tomofumi Fujimaru discovered Osaka's disappearing century-old grape-growing heritage and, in 2010, started farming an abandoned plot in Kashiwara City himself, focused on Delaware. The wines were an immediate hit, and the winery grew into a genuine urban negociant, working with outside growers held to the same standard the estate applies to its own fruit: no chemicals unless absolutely necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste profile\u003c\/strong\u003e: skin-contact Delaware sits in a category of its own — expect apricot and orange peel, a light grip of tannin from the skin contact, and the kind of textured, savoury edge that separates orange wine from a straightforward white. \"Budo to Ikiru\" translates roughly to \"Living with grapes\" — a fitting name for a wine built to go with food rather than sit on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking process\u003c\/strong\u003e: Fujimaru pioneered skin-contact fermentation on Delaware in Japan as early as 2014, before \"orange wine\" was a recognised term locally. All Fujimaru wines ferment on wild yeast with sulphite additions kept to an absolute minimum — no specific technical sheet is published for this particular vintage, so treat the skin-contact approach as the house style rather than a cuvee-specific confirmed spec.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker\u003c\/strong\u003e: Tomofumi Fujimaru didn't set out to become a winemaker — he founded his company to sell other people's wine, and only backed into growing grapes himself when he saw Osaka's viticultural heritage disappearing under urban development. That founder's instinct — save what's disappearing, then figure out how to make it sing — still shapes the winery's approach to a grape most of the wine world had written off as a table variety.\u003c\/p\u003e","brand":"Fujimaru","offers":[{"title":"Default Title","offer_id":43103072976994,"sku":null,"price":71.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/files\/Fujimaru-BudoToIkuru.png?v=1783859451","url":"https:\/\/boundbywine.com\/products\/fujimaru-budo-to-ikuru-delaware","provider":"BoundbyWine","version":"1.0","type":"link"}