The appearance of wine changes with dosage

The other day, I finally got the chance to taste the 2023 vintage of Izu Sparkling Wine Souki . I had heard about it before, but this was my first time actually tasting it. When talking about this wine, one thing that cannot be avoided is the " dosage ," a very fascinating process that helps understand the depth of sparkling winemaking. What particularly captivated me this time was the " umami" (savory flavor ) that resides within Souki . In this article, I would like to talk about the magic of dosage and umami that I felt when I actually tasted it.

What is "Dosage"? What is its role?

To be honest, I didn't really understand the term "dosage" before. I just thought it was a technical term and sounded difficult. However, after hearing more about Souki this time, the specific process and importance of the dosage suddenly clicked in my mind.

Simply put, sparkling wine creates bubbles through a secondary fermentation in the bottle, and once fermentation is complete, a sediment called sediment is produced. This is then removed in a process called "disgorgement," and then the same wine containing sugar is added to make up for the lost wine . This is called " disgorgement liqueur ." The process of adding this disgorgement liqueur is called "dosage." I learned that the sweetness or dryness of the wine is determined by how much sugar is added to the wine added at this time.

The wonderful taste brought about by a dosage of 4g/L

This Izu Sparkling Wine Souki 2023 has a dosage of 4 grams per liter. I was personally quite surprised to hear this, as last year's Souki (2022 vintage) was "zero dosage," meaning no added sugar. I wondered how much the dosage could change from year to year, even for the same brand.

The secret to the delicious flavor of Souki 2023: the depth brought out by secondary fermentation in the bottle

Now, onto the main topic: the taste. As I brought the Souki 2023 to my mouth in the glass, a sweet aroma rose up into the air. This was reminiscent of Shinano Riesling, and at this point I was captivated, thinking, "Wow, this is going to be great."

Taking a sip, a pleasant sweetness spreads in the air, just as the aroma suggested. It's a little different from the typical "crisp, dry" image of sparkling wine, with a rounded, almost angular mouthfeel. I intuitively felt that this was exactly what the dosage aimed for this time, " a taste that can be enjoyed by a wide range of people ." The previous wine had a drier impression due to the zero dosage, so I was impressed by the balance this year.

The true nature of the "umami" created by yeast

What particularly impressed me was the rich umami flavor that this wine exudes . While most sparkling wines undergo secondary fermentation in large tanks, each bottle of Souki undergoes its secondary fermentation in its own 750ml bottle . I was told that this secondary fermentation in the bottle is the secret to its umami flavor. Once the yeast has consumed all the sugar in the bottle and produced bubbles, it has completed its role and begins to self-decompose. During this process, the proteins in the yeast are converted into amino acids, which dissolve in the wine, creating the mellow umami flavor that we experience.

Unlike brewing large quantities in large tanks, fermentation and aging in the limited space of a single bottle allows the yeast time to come into closer contact with the wine, which I felt led to a complex and deep flavor. The slight, gentle bitterness also seems to be an accent that brings out this rich flavor.

The "face" that changes every year, Souki's tireless pursuit and expectations for the future

As I learned more about Souki's winemaking philosophy, I realized how many delicate adjustments the winemakers make to create the best wine every year. By carefully adjusting the dosage and amount depending on the quality of the grapes and the weather of the year, they are able to consistently deliver the best Souki wine to the world.

For example, in the world of Champagne, even the same producer produces different types of wine with different degrees of sweetness and dryness, such as "Brut" and "Extra Brut." I imagine it would be interesting if in the future Souki could clearly distinguish between a "zero dosage" year and this year's "dosage-containing" year, perhaps by changing the label color, for example. This would surely double the excitement for wine lovers wondering, "What kind of Souki will be released this year?"

Conclusion

After trying Izu Sparkling Wine Souki 2023, I was not only impressed by its deliciousness, but also by the passion of the brewer behind it, the meticulous technique of dosage, and the rich depth of flavor brought about by secondary fermentation in the bottle. The balance between the sweet aroma that spreads the moment you take a sip and the lingering umami flavor is truly excellent, making it an appealing drink that you will never tire of.

I urge everyone to try Izu Sparkling Wine Souki 2023. I hope you will be able to experience with your own tongue the subtle changes in flavor, the intentions of the winemaker, and the umami of this sparkling wine that could only have been born in Izu, Japan, just as I did.