Aomori Prefecture is not Japan’s main wine-producing region, but this “Aomori Special” wine gained a strong reputation nationwide upon release. We brought a bottle back from Japan to try; after just one sip, my colleagues fell silent, then exchanged knowing smiles. Their determined looks said it all: “We have to bring this in!”

This wine is made from Steuben grapes, a rare variety that can be enjoyed as both table grapes and wine. With a high sugar content (18 Brix, similar to lychee), Steuben was first developed in New York in the early 20th century. Thanks to the similar latitude and climate between New York and Aomori, Aomori is now Japan’s top Steuben grape producer, and its Steuben wines are considered among the country’s best.

But the highlight here is the use of Hassaku apricot—a regional specialty from Aomori’s Hassaku area. These apricots are 30% larger and sweeter than ordinary varieties, with a firm, crisp flesh. Locals often pickle them as a substitute for umeboshi (pickled plums), earning them the nickname “Hassaku Ume.” Inspired by this, the winery soaked whole Hassaku apricots in their Steuben white wine, creating a taste that’s 100% pure Aomori!

Pouring into the glass, you see a beautiful blush-orange color—elegant and appealing. The aroma is a sweet, dried apricot bouquet layered over green grape tartness, truly inviting. On the palate, it’s crisp and refreshing with vibrant white wine acidity upfront, and the mid-palate brings sweet apricot notes. The sweetness is moderate; alcohol is barely noticeable. The lingering finish is a delightful mix of honey and grape tang—so moreish that you’ll keep reaching for another glass!

The producer, Sun Mamoru Winery from Aomori’s Shimokita Peninsula, is only 20 years old, but has already released over 100 different wines. Their creativity is outstanding and they are quickly gaining recognition and awards within Japan.