INDEX
Natural wine is made only with good grapes and good bacteria.
Celeina：Again, what is the difference between natural wine and ordinary wine?
Takahashi：Mass-produced wines are usually made with a variety of ingredients, but natural wine is made with only delicious grapes and tasty bacteria from the vineyard, surrounding environment, plants, animals, microorganisms, and other ecosystems that are in a vibrant cycle.
Celeina：That’s what natural means, isn’t it? You brought a bottle of natural wine to the studio today that you recommend.
Takahashi: It is from a winery called Momento Mori, which recently visited Japan and is located about an hour and a half drive north of Melbourne.
Takano: I can really smell the grape aroma.
Celeina: It’s not slightly carbonated, but it has a nice, cool, refreshing feel on the tongue. The color is also not red wine, right?
Takahashi：This wine is made by mixing Ribolla Gialla, a white grape commonly used in Friuli, Italy, and Nero d’Avola, a black grape from Sicily, both grown in the same region. It is quite an original mixture.
Takano: Can I drink it at the store?
Takahashi: There should be at least two more bottles.
Celeina: It is a natural wine, after all, so it must be very precious. “FIST BUMP” is a “circle of friends connected by gut touch,” and you are introducing us to your friends.
Mikachuu: This is Chef Kyohei Nishi of the restaurant “Neki” in Kabuto-cho.
Celeina: In a word, what kind of person is he?
Takahashi: He has a restaurant about a 20-second walk away, so he is like a friend from the neighborhood.
Mikachuu: He is a chef who has won Bib Gourmand in French for many years in a row. He also loves music, so we listen to records together.
Celeina：FIST BUMP, today we welcome Shinichi Takahashi and Mikachuu from HUMAN NATURE, a natural wine store in Kabuto-cho. Thank you very much.
GRAND MARQUEE
J-WAVE (81.3FM) Mon-Thu 16:00 – 18:50
Navigator: Shinya Takano, Celeina Ann
