- 14 Mar 2002
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A Tokyo firm is optimistic that ageing wine in an underground cellar off Amami-Oshima Island in Kagoshima Prefecture, southwestern Japan, will contribute to the revival of the local economy. While underwater ageing of wine is a well-established practice globally, it has been infrequently practised in Japan. The submerged conditions—consistent and cool temperatures, higher pressure, and minimal light—allow the wine to mature gracefully. In late January, approximately 500 bottles of European wine were carefully lowered to the seafloor at about 20 meters off the town of Setouchi in the southern part of the island.
Most of these submerged bottles will remain in the sea until June, to be served to customers in July. Some will be aged longer to determine the optimal maturation period for taste. The company also plans to offer an underwater ageing service for wine bottles entrusted by customers. Additionally, the project aims to improve the environment, with the underwater wine cellar serving as an artificial reef to attract fish and create a seaweed bed that absorbs carbon dioxide. While the water in the area is warmer than typical wine-aging temperatures (measuring 21°C on 30 January), there is merit in rapid aging under such conditions. The significant challenge lies in ensuring the wine withstands the warm summer waters.
Photo credit: III Three Co. via Kyodo
Most of these submerged bottles will remain in the sea until June, to be served to customers in July. Some will be aged longer to determine the optimal maturation period for taste. The company also plans to offer an underwater ageing service for wine bottles entrusted by customers. Additionally, the project aims to improve the environment, with the underwater wine cellar serving as an artificial reef to attract fish and create a seaweed bed that absorbs carbon dioxide. While the water in the area is warmer than typical wine-aging temperatures (measuring 21°C on 30 January), there is merit in rapid aging under such conditions. The significant challenge lies in ensuring the wine withstands the warm summer waters.
Photo credit: III Three Co. via Kyodo
Undersea wine aging hoped to boost southwestern Japan island economy
A Tokyo firm is pinning hopes that the aging of wine at an undersea cellar off Amami-Oshima Island in Kagoshima Prefecture, southwestern Japan, will help revive the local economy.