{"product_id":"norakura-raro-frizzante-aromatico","title":"Norakura Raro Frizzante Aromatico 2025","description":"\u003ch1\u003eNorakura Raro Frizzante Aromatico 2025\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eA pet-nat from the couple who helped kick-start Hokkaido's natural wine scene, made from Niagara and Kerner, bottled mid-ferment.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrape varietal \u0026amp; region\u003c\/strong\u003e: a 50\/50 blend of Niagara (an American table grape) and Kerner, grown on Norakura's 3 hectares in Hokuto, near Hakodate, Hokkaido — one of Japan's coolest wine-growing regions and, thanks to Norakura, one of its liveliest natural wine scenes. The winery was founded in 2012 by husband-and-wife team Ken and Kazuko Sasaki, tucked into a converted building in Hakodate's historic Motomachi district, at the foot of the city's famous night-view mountain. Total production across the whole winery runs to roughly 12,000 bottles a year; Raro Frizzante Aromatico is a small slice of that, around 3,000 bottles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste profile\u003c\/strong\u003e: fresh and aromatic, with a natural spritz that comes from bottling mid-fermentation rather than forced carbonation — no added sugar, no dosage, just whatever fizz the yeast leaves behind. Dry, lively and food-friendly, at a light 9% ABV; a genuinely great table wine rather than an occasion-only pour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking process\u003c\/strong\u003e: hand-farmed with natural methods, wild yeast fermentation only, unfiltered, no added sulphites. The wine is bottled while still actively fermenting, capturing the CO2 naturally — a classic pet-nat approach — which locks in fresh fruit character alongside the fizz.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaker\u003c\/strong\u003e: Ken Sasaki trained at Domaine Leflaive in Burgundy, Domaine Binner in Alsace and David Leclapart in Champagne, and holds a winemaking diploma from the University of Burgundy; his wife and co-winemaker Kazuko Sasaki studied oenology in Tokyo, worked a winery in Kobe, then spent four years training in France herself — including stints at Domaine Parent, Chapoutier and Domaine Sylvain Pataille — earning her own national oenologist diploma. Between them they brought a genuinely Burgundian rigour home to Hokkaido, applied to a very different, much wilder set of grapes.\u003c\/p\u003e","brand":"Norakura Raro","offers":[{"title":"Default Title","offer_id":43103073304674,"sku":null,"price":65.0,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/files\/Norakura-RaroFizzante.png?v=1783858603","url":"https:\/\/boundbywine.com\/products\/norakura-raro-frizzante-aromatico","provider":"BoundbyWine","version":"1.0","type":"link"}