CONCEPT Viticulture 〜Grape Cultivation Method〜 We are particular about Koshu and Muscat Bailey A, which are local Japanese varieties, and would like to bring out various possibilities as wine. Along with that, we try to be environmentally friendly, refrain from using pesticides as much as possible, and do what can be done by hand. Winemaking 〜Wine brewing〜 We are particular about brewing in the fields of our own farm, avoiding the use of antioxidants and fining agents and filtering as much as possible, and avoiding sugar as much as possible. increase. Philosophy ~philosophy~ Know your limits and don't expect too much. Mountains and rivers, animals, insects, flowers, trees, soil, respect all nature, accept the sun, rain and wind, feel the heat and cold, and express it in wine making. To live a rich life with agriculture. Realizing an inclusive society where all kinds of people live together. Care Fit Farm Winery Thoughts put into the mark Carefit Farm Winery logo Since 2011, with the aim of regenerating farmland in Katsunuma, Carefit volunteers have cleared an abandoned farmland in a hilly area near Torii-daira in Katsunuma, planted grape seedlings, and built a mountain hut. it started. The Care-Fit Farm Winery mark has a motif of Torii-daira and a mountain hut, with the frontier spirit of the time. CAREFIT FARMCAREFIT FARMCAREFIT FARMCAREFIT FARMCAREFIT FARMCAREFIT FARM Natural wine from Carefit Farm At Care Fit Farm, we grow grapes from preparation of the soil to harvest while feeling the blessings of the earth together with people with all kinds of disabilities. We use as little chemical fertilizers and pesticides as possible, use manual labor as much as possible, and naturally ferment to bring out the power of the grapes themselves, aiming to make wine that maximizes the original sweetness of the grapes. In order to protect a future full of smiles for everyone, we aim to live in harmony with nature and value the land that nurtures grapes, the climate and culture of Katsunuma, the fields and varieties, and various individuality. CAREFIT FARM 2021 natural wine The taste is an expression of "finesse", "gentleness" and "elegance". Both Muscat Bailey A and Koshu have 6 unique finishes. We brew not only with the commitment of the maker, but also with the image of the scene and atmosphere of the drinker. CAREFIT FARM What is Natural Wine? In general, wines that do not use chemical fertilizers or chemicals are said to be natural wines. The grapes are grown organically, fermented with natural yeast without sugar, and no sulfites are used. They are just a means of making wine, and the natural wine we are thinking of is a way to maximize the original taste of grapes, where you can feel the climate of the land, the strong commitment of the maker, and the connection with people. The aim is to draw out and create unique wines. Wines from CAREFIT FARM WINERY About Mutenka In order to mass-produce the desired wine, cultured yeast is put in and fermentation is controlled. In order to cover the original taste of grapes, sugar is added to bring out the sweetness. Filtrate well to ensure quality. By adding sulfurous acid, it becomes a sharp sour taste and a clear taste, and it is possible to control the taste, prevent oxidation, and maintain quality. On the other hand, natural yeast and wild yeast are very difficult to handle and involve risks, but by using the yeast that exists in the grape skins, you can bring out the power of the grapes. By not adding sugar, the original sweetness and flavor of grapes can be expressed as they are. As for sulfites, they are never good for the human body. Even if it's risky, I want to use grapes grown with care and use as little unnecessary things as possible to make wine that retains the deliciousness of the grapes. I want to make a wine full of character. That's what I think. Work at CAREFIT FARM WINERYWork at CAREFIT FARM WINERY Introducing the brewer Mr. Nakane Takuya Nakane Takuya Nakane Japan Sommelier Association Sommelier University of Yamanashi Bachelor of Science in Wine Science Initially, I worked at a small hotel in Roppongi, Tokyo. There, he aspired to be a sommelier, started studying, traveled to several hotels and restaurants, and acquired a sommelier qualification at Ginza Bonchamp. I liked food, but I was keenly aware of the wide range of sommelier occupations such as hard liquor, cocktails, cigars and mineral water. Wanting to specialize only in wine, he moved to Yamanashi on his own and aimed to make wine. He was keenly aware of the difference in quality between Japanese wines at the time and overseas wines, and set out to create wines that could compete with foreign wines. Thoughts on wine making I started to stick to natural foods because I wanted to protect my precious family. Under such circumstances, he worked on activities to protect endangered creatures and felt the importance of global environmental conservation. It will lead to protecting the children who will lead the next generation. With that in mind, through winemaking, we have reached natural wine. Making wine starts with growing delicious grapes. Making delicious grapes depends greatly on soil preparation, environment, and cultivation methods. Reducing pesticides as much as possible and being particular about growing grapes that are kind to the body leads to environmental conservation. Also, the characteristics of the grapes appear depending on the land and the year. In order to maximize the original character of the grapes, I wanted to express it by brewing with natural yeast and no additives, and aim to make wine that is gentle on the body. And we are particular about Koshu grapes and Muscat Bailey A, which are local Japanese varieties, and we want to bring out various possibilities as wine. I want to make wine with this kind of feeling.