The grape, which is the raw material, determines the character of the wine.
However, how humans cultivate the grapes, in other words, how they brew the wine, also creates differences in "aroma, flavor, and taste."
This time, we focus on "unfiltered wine," which skips the important filtration step in the brewing process. What kind of wine is unfiltered wine, which has recently become popular among Japanese wines?
Along with basic knowledge, we will also introduce unfiltered wines recommended by "CRAFT WINE SHOP."
About unfiltered wine
Unfiltered wine, popular for allowing you to enjoy the original taste of the grapes.
If you are a fan of Japanese wine, you may have seen the word "unfiltered" on wine labels.
We will explain the basics of what unfiltered wine is below.
What is unfiltered wine?
Before learning about unfiltered wine, let's briefly review the process of how wine is made.
Below is a summary of the typical production process for red and white wines.
| Process of making red wine | Process of making white wine |
| Harvesting the raw grapes → sorting → destemming and crushing | Harvesting the raw grapes → sorting → destemming and crushing |
| Primary fermentation and maceration | Pressing |
| Pressing | Primary fermentation |
| Malolactic fermentation | Malolactic fermentation depending on the grape variety |
| Barrel aging | Aging (in stainless steel or barrels) sometimes not done |
| Racking | Racking |
| Clarification and filtration | Clarification and filtration |
| Bottling | Bottling |
| Sometimes no bottle aging is done | Sometimes no bottle aging is done |
Unfiltered wine, as the name suggests, means wine that is not filtered, i.e., it does not undergo the above-mentioned clarification and filtration.
Why are wines clarified and filtered?
Typically, wine after alcoholic fermentation contains proteins, solids, various microorganisms, and yeast lees, making its color hazy and white.
Clarification is the process of using fining agents to bind impurities in the wine and clear its color, followed by filtration to remove microorganisms not caught during clarification.
At wineries, clarification and filtration remove microorganisms and yeast lees, resulting in the clear appearance of the wine we usually drink, which is then bottled.
Considering this, unfiltered wine might be seen as a careless wine that skips important brewing steps, but there are deep reasons behind the choice not to filter wine.
Reasons for finishing wine unfiltered
As mentioned above, wines before clarification and filtration contain various solids like yeast lees and appear cloudy in color.
However, the solids remaining in these wines are believed to provide complex flavors, body, and umami, which are lost through clarification and filtration.
Furthermore, repeatedly filtering with membrane filters can strip away fruitiness, minerals, aroma, color, and body, risking the loss of the wine’s original potential.
Worldwide, including in Japan, the number of producers making unfiltered wines is increasing, driven by the desire to preserve the charm of the raw grapes and express the terroir.
Also, since unfiltered wines are made in various styles, choosing them can be an enjoyable experience.
Some producers wait patiently for the sediment to settle naturally over time and bottle only the clear upper layer without filtering.
Some producers intentionally leave some sediment and bottle the wine as cloudy, while others bottle it immediately after alcoholic fermentation without racking; all are unfiltered wines, but their styles vary widely.
Unfiltered wines are believed to have rich aromas, complex flavors, and textured qualities.
While early drinking is generally recommended, some wines with high potential can also be aged long-term with proper storage.
By the way, many Japanese wine producers are particular about unfiltered wines, possibly because the culture of savoring "umami" makes them reluctant to remove it.
Of course, since most Japanese wines are consumed domestically, some producers take advantage of the short time it takes for the wine to reach the drinker and produce many unfiltered wines.
When choosing unfiltered wine, rather than selecting it just because it says "unfiltered," you might enjoy the wine more deeply by understanding the philosophy of the producer.
How to store unfiltered wine
So, why are wines clarified and filtered in the first place?
One reason is the visual appeal of having a clear wine, which is considered healthier and more beautiful, but originally, wines are clarified and filtered to stabilize their quality.
Wine just after alcoholic fermentation contains proteins, yeast, and microbes, so poor storage conditions can significantly degrade the wine’s quality.
If there is microbial contamination and yeast remains with high residual sugar, secondary fermentation can naturally occur inside the bottle, which may cause still wine bottles to explode in the worst case.
For this reason, almost no sweet unfiltered wines exist, and measures are taken to reduce residual sugar after alcoholic fermentation as much as possible when making unfiltered wines.
Therefore, consumers need to choose unfiltered wines made with reliable techniques and safety considerations, not just any unfiltered wine.
Even healthy unfiltered wine remains alive inside the bottle, so proper storage at home is essential.
While storing in a wine cellar is ideal, if you don’t have one, be sure to store it in a place that meets the conditions below.
- A dark place
- A cool place
- A place with minimal vibration
For short periods, a refrigerator is fine, but avoid the door area where there is a lot of vibration.
A place that maintains a constant temperature of 10–15°C is recommended.
Of course, it is important to consume it as soon as possible after opening.
If you are considering long-term aging of unfiltered wine, we recommend storing it in what is considered an "ideal" environment for wine, such as a wine cellar.
Three recommended unfiltered wines from "CRAFT WINE SHOP"
From here, we will introduce unfiltered wines recommended by "CRAFT WINE SHOP."
We have gathered high-quality, reliable Japanese unfiltered wines you can enjoy with confidence.
Shinshu Takayama Winery / STW105 Merlot & Cabernet 2019 Unfiltered
The unfiltered wine from Shinshu Takayama Winery, familiar to Japanese wine fans, is 'STW105 Merlot & Cabernet 2019 Unfiltered.' ("STW" stands for "Shinshu Takayama Winery.")
It is an experimental, limited-edition wine created by stepping away from regular products and trying new approaches, with a label inspired by a laboratory coat.
This wine, mainly made from Merlot and Cabernet Sauvignon, is a version of the company's varietal series "Merlot & Cabernet 2019," with minimal processes like racking and filtration.
The flavor is fuller, and when pouring, why not enjoy it slowly decanting the wine?
It also has aging potential, so it’s exciting to see how it will evolve over time.
Shinshu Takayama Winery / STW105 Merlot & Cabernet 2019
Unfiltered, 4,950 yen including tax
Ikka Farm / Gara Mogi 2022
Ikka Farm is located in Higashine City, Yamagata Prefecture.
This winery was founded in Higashine City, Yamagata Prefecture, by alumni from a Sendai junior high school, based on the philosophy of "creating an agricultural system in harmony with nature."
'Gara Mogi 2022' is a dry orange wine mainly made from Delaware grapes, blended with Niagara and Steuben varieties.
Named after the Yamagata fruit farmers' term "Gara Mogi," meaning "harvest everything," this wine is crushed whole cluster after cooling in a dark place for over a day, then fermented with skins and stems for three weeks in a low-temperature cellar.
The juice is pressed using a balloon press and then fermented for an additional two weeks.
No preservatives are used, and it is bottled unfiltered.
With a rich flavor created by fermenting skins and stems together, this wine offers a wide range of pairing possibilities and is a must-try for Japanese wine fans.
Ikka Farm / Gara Mogi 2022
7,678 yen including tax
Hikaru no Hatake / Kokorozashi 2023
Hikaru no Hatake is located in Tōmi City, Nagano Prefecture.
This unfiltered wine is crafted by Teru Suzuki, who turned to winemaking after a near-death experience climbing Mount Kilimanjaro.
This white wine, mainly made from Chardonnay, reportedly underwent fermentation for over a year.
An unfiltered, unfined Chardonnay aged in old barrels, offering a deep and complex flavor.
It features aromas of fruits like apple and yellow peach, delicately balanced with a slightly sweet, rich yet sharp acidity, resulting in an elegant and refined wine.
Hikaru no Hatake / Kokorozashi 2023
3,300 yen including tax
Summary
Unfiltered wines have become increasingly common even among Japanese wines.
This wine is packed with the winery's desire to bring out the grape's natural potential and is highly recommended for wine lovers.
To truly appreciate the charm of unfiltered wine, the first step is to taste a high-quality unfiltered wine with guaranteed quality.
Why not try picking up one of the recommended unfiltered wines introduced in this article from "CRAFT WINE SHOP"?
