TAMBA Aodani Plum Wine

It is light and refreshing, with crisp acidity, moderate sweetness, and rich fruitiness. Medium-light in body, the finish is clean, with gentle bitterness and a slight saline touch.

Highlighting the natural quality of the plums and the elegance of wine yeast fermentation, it pairs beautifully as an aperitif, with fruit, or with lightly fried dishes such as vegetable tempura, white fish fritters, and salmon sashimi. Its refreshing acidity and light sweetness also complement slightly oily foods, including Chinese cuisine.

Our Philosophy of Winemaking

Our small winery is nestled in Kyotamba Town, Kyoto Prefecture—a place blessed with beautiful mountains, pure water, and the rich gifts of the land, where people live in harmony with nature. Through our wines, Tamba Wine seeks to share the unique character of Kyotamba’s terroir and the richness of Japanese food culture.
Here, we reflect on what is truly important to preserve for future generations. By nurturing this land and respecting its traditions, we are committed to discovering, protecting, and passing on values that will endure for years to come.


Creating Wines to Pair with Japanese Cuisine

Tamba Wine was founded in 1979 by Tetsuo Kuroi with a clear and passionate vision: to create wines that pair beautifully with Kyoto’s food culture. This philosophy soon gained recognition, and from 1984, our wines were awarded Gold Medals at the Monde Selection for six consecutive years.
Guided by our management principles, we continue to pursue winemaking that reduces environmental impact while embracing constant innovation in both viticulture and vinification. By taking on new challenges and refining our approach, we remain dedicated to crafting wines that complement washoku (Japanese cuisine).
Bringing people closer to happiness through wine—playing even a small role in that journey—is our enduring mission.