MV Cocorose | A charming and capable rosé with a fruity aroma

Rosé wine made from domestic grapes, perfect for any dining table

A rosé wine with a captivating color. Its elegant label design also makes it a beautiful bottle.

Rosé wine, with its smooth taste and versatility for pairing with any dish, is said to be consumed more than white wine in France, a major wine-producing country.

The taste, which the winery describes as "charming," is slightly dry with fresh acidity and fruitiness. Alongside aromas of strawberry and cherry, there are also nuances of pink pepper and ginger.

Chilled in the refrigerator, it offers a refreshing impression. As the temperature rises, its sweetness increases, allowing you to enjoy a rich flavor that evolves with your meal.

While it pairs well with any dish, it is especially recommended with seafood dishes with a hint of acidity, such as smoked salmon carpaccio or shirasu canapés.

Multi-vintage, a blend of grapes from different years

Kokoroze is a classic rosé from Coco Farm Winery, produced annually.

The "MV" in the product name stands for "multi-vintage," meaning it is made by blending wines from multiple harvest years. By combining the different flavors from each year, a more balanced and profound taste is created.

MV Kokoroze blends grapes from 2019 and 2020.

Its caliber, adopted by JAL international flights, makes it recommended even for first-time rosé drinkers

The easy drinkability characteristic of multi-vintage wines has been widely endorsed!

It ranked first in the rosé wine category at the 2017 Japan Wine Grand Prix by the monthly magazine "Ikkojin."

Kokoroze 2015 and 2016 were successively adopted by JAL international business class, earning high praise.

A pioneering winery in winemaking with wild yeast

Winemaking using wild yeast gained attention with the rising popularity of natural wines. In Japan, Coco Farm Winery is said to be a pioneer in this field.

Fermentation using wild yeast, which adheres to grape skins and other parts, requires more effort and time than conventional methods, but it results in high-quality wine described as having an "indigenous taste" and the "true taste of grapes."

Kokoroze is also made by slowly fermenting grapes from excellent vineyards across Japan at low temperatures using wild yeast[*].

[*] Includes some methods of maceration (fermenting whole grapes to extract flavor from skins and seeds) and carbonic maceration (fermenting grapes with carbon dioxide to suppress bitterness).

The straightforward taste nurtured at Coco Farm Winery

Coco Farm Winery began in 1958 with a steep vineyard reclaimed by Mr. Noboru Kawata, a special education teacher (now a support class teacher), and his junior high school students.

This steep slope became a place for students with intellectual disabilities to train their minds and bodies. In 1969, Kokoromi Gakuen, a facility for intellectually disabled individuals who had completed compulsory education, was established. In 1980, Coco Farm Winery was founded on the same site.

Based on the belief that "we want wine to be recognized for its quality, not out of sympathy," they produce world-class authentic wines.

In July 2000, their name quickly spread when their sparkling wine "1996 NOVO" was served at the dinner party at Shuri Castle during the Kyushu-Okinawa Summit.

Coco Farm Winery spares no effort, weeding by hand without herbicides.

They cultivate grapes by listening to the voice of the wind and soil, asking "what truly gentle agriculture is for nature and people." Each cluster is imbued with human hands and time.

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