If you've read any articles about Japanese sparkling wine, you've likely seen the name “Ajimu.” In recent years, Ajimu’s sparkling wines have swept top prizes in Japanese wine competitions. At the 2016 Japan-Russia summit, Ajimu Sparkling Wine was chosen by the Japanese side for the official toast between Prime Minister Shinzo Abe and President Putin—clear proof of its reputation.

Ajimu Winery is located in the Ajimu Basin of Oita, Kyushu. The region features large temperature differences, frequent fog, and cooler temperatures than other areas of Kyushu—perfect for growing grapes. The vineyard spans about 4 hectares, producing 160 tons of grapes annually, and specializes in sparkling wines made using the traditional “bottle fermentation” (méthode traditionnelle).

This process involves adding yeast and sugar syrup to bottles of base wine, where fermentation creates natural bubbles in the wine. Although labor-intensive, this technique results in a smoother and finer texture—usually reserved for high-end sparkling wines like Champagne.

This particular wine is made from Chardonnay and aged one year in the bottle. On the nose, it offers elegant notes of yuzu and white flowers. The palate is dry with fine bubbles, lively citrus and yuzu acidity, and layered flavors—making it a perfect pairing for seafood.