[311 * South Sanlu 02] the wine made in the mountains is ripe in the sea! In order to make the glowing South Sanlu wine produced in the land.

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Minamisanriku-cho, Miyagi prefecture, northeastern Japan, where the rich seafood brought by ocean currents and the beautiful forest industry in the mountains became an area severely damaged by the tsunami during the 311 Tohoku earthquake, but also stood up again with the concentration of manpower and rich products from all sides. The author visited Nansanlu to share the reconstruction process and innovation in the past 9 years. This article is the second in series. Please click here to read the previous article.

Photo source: the wedding of wine and food in South Sanlu, so that people can enjoy the local products.

The South Sanlu Wine Project began in the spring of 2017. In the world of wine, wine with dinner will be described as marriage.

Minamisanriku has good natural resources, forest forestry with sustainable forest certification (FSC), and marine aquaculture with sustainable aquaculture certification (ASC); it is currently the only area in the world that has sustainable certification of both mountains and seas. To enable people to happily enjoy the beauty of local products, through wine as a medium, so that people can feast on the delicacy of local products, eating and drinking complement each other. This is the original intention of the South Sanriku wine project.

"what we have to do is not noble wine. But wine that can be paired with local food and that people can easily enjoy. "

Activate the waste ploughing mountain, the first grape brew is a blockbuster.

In 2017, Masaishi Yong Tai, who joined the local team with the Next Common Lab plan, joined the "sustainable winery" program in the summer of 2017 with a great passion for wine. He studied wine-making in Ishikawa and Yamanashi prefectures. While learning the relevant techniques at the Qiubao winemaking Institute in Sendai, he started the wine project in Minamisanlu.

After the wine-making of Minamisanriku was officially launched, on the one hand, it looked for suitable land for growing wine grapes, and on the other hand, it also searched and purchased grapes from traditional Japanese wine grape-producing areas to make wine. Nansanlu doesn't happen to have any kind of winery of its own, so the Nansanlu wine project not only creates new industries locally, but also activates the abandoned mountains, giving new value to the land.

When it comes to the wine project, which is only in its fourth year, Zheng Shiyong is very modest. "it takes 20 or 30 years to come to a conclusion. At this stage, I want to make delicious wine first. " With a serious face, he devoted himself wholeheartedly to vineyard management and brewing.

His efforts have not been in vain. With such a young wine brand, Minamisanriku won the prize in the Japanese Wine Competition (Japan Wine Competition) in 2019 with Delware white wine in the North American grape strain group. This is also the first time that Miyagi Prefecture wine has won the prize in this competition, which is not easy.

The varieties and products of the Yong Tai Nan Sanlu wine program, which are passionate about grapes and wines.

According to the Southern Sanlu wine program, the white grape varieties used to make wine are Chardonnay, Sauvignon Blanc and Delware. Red wine varieties are Merlot and Cabernet Sauvignon. The main variety to be planted in the southern Sanlu vineyard in the future is the Spanish grape variety Albari ñ o, because the geographical environment of the origin of this variety is similar to that of the southern Sanlu, which is a falling mountain with promontory and sea blowing.

The author tasted the white wine version with or without bubbles in Delaware grapes and the red wine made from Merlot grapes, all of which were very delicious. The sparkling wine made from Delaware grapes is one of the most impressive. Strong acidity and sweetness strike a balance, fine bubbles, fruity aromas, smooth and fresh, very suitable for pre-meal sparkling wine. Because the acidity is appetizing, such sweet and sour wines are very suitable for meals, especially fresh seafood and Japanese cuisine.

Also enjoying delicious wine at dinner were young dietitians from Tokyo Gongli Women's short-term University. These 20-year-old girls not only drink wine from Nansanlu for the first time, but also drink wine for the first time in their life. They blush as soon as they drink. See here also very much admire the intention of the local government planning, let the dietitian trained by the country, understand the delicious wine produced by the country, naturally is also part of the eating experience.

Keep moving! A key figure in the wine program, Takehiko Sasaki.

Mr. Yoshihiko Sasaki, general manager of the winery, is a key figure in the continuation of the Minamisanriku wine project.

Six years after the earthquake, the local government decided to make wine, but there was no good management plan for the wine, only to let the planned people grow grapes and make wine, but did not know how to market and sell it. In order to grow a career in the local area, it is not enough to burn with simple enthusiasm, so we encounter the bottleneck of sustainable management. So the wine project found Yoshihiko Sasaki.

Yoshihiko Sasaki joined in 2019 to shape the wine program into an operational business. At first, the grapes