What are the characteristics of “Bio Wine”? I asked a natural liquor store that handles 600 varieties

Specializing in naturalism! Kakuuchi liquor store “number 501” in front of Gaien

A 4-minute walk from Gaienmae Station on the Tokyo Metro Ginza Line. From the door, it looks like an artist’s gallery, but it’s actually a square wine shop that specializes in natural wines. The sight of 600 bio-wines lined up in a cellar like a jungle gym is just a masterpiece. There is also a bar in the back of the store.

Shingo Bito, the representative, opened “no.501” in 2016 because he is fascinated by the organically produced bio-alcohol that makes the best use of nature’s individuality without making any adjustments. artificial.

What is the difference between a bio wine and a regular wine? Compare the three features

Bio alcohol, also known as “natural alcohol” or “organic alcohol,” means alcohol is made in the most pristine way possible. Only grapes grown with as little (or no) of pesticides as possible are used, and antioxidants are kept in very small amounts.

Features 1. Delicate flavor and aroma

How is bio wine different from regular wine? I asked Mr. Bito.
“After all, the taste is the most different. As soon as you put it in your mouth, a bio wine has a freshness when you bite the grape.”
Carefully crafted without pesticides, the wine is very gentle and delivers a delicate flavor and aroma. Few products have a strong flavor, easy to mix with many different dishes.

Features 2. Unfiltered ones have slight turbidity

Bio’s white wine is sometimes cloudy. There is a reason for this.
“Most bio-wine is produced without going through the filtration process,” said Bito.
The turbidity of bio-alcohol is evidence of unfiltered. In order to preserve the natural flavor, unfiltered bottled wine has a number of other flavors that are not found in regular wine. This is reflected in the unique taste and sophistication of bio-wine.

Features 3. It is said to be low in antioxidants and difficult to get sick.

Furthermore, although there is no scientific evidence, wine lovers often believe that biowine is less likely to get sick. There are many different theories, but the cause of a headache in wine is an antioxidant known as “sulfite”.
It seems the main idea is that biowine is less likely to cause disease because the sulfite is suppressed.