High Dimension

Against the elements, Kyushu wine beats the heat

The fine bubbles of wines from the Champagne region of France are the key to what makes them so prized and prestigious. And a cool, stable climate is a major factor in enabling the crisp elegance of Champagne.

In sweet Kyushu, Koji Furuya from the Ajimu Budoshu Kobo winery beat all odds. Its sparkling wine, made in Champagne with high labor intensity traditional method – for the finest bubbles and a rich toasty flavor – won silver at last year’s World Champagne and Sparkling Wine Championships. It’s a recognition that Furuya calls the result of “years of hard work and experimentation.”

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