Wine lees are the yeast that settle at the bottom of the fermenter after wine has been fermented. The normal process of wine making involves removing the lees generated by fermentation before maturing the wine in barrels. For some wines, the lees are left in contact with the wine for a longer period of time, allowing the amino acids in the lees to be extracted into the wine. This process is called "sur lie（meaning on the lees, in French）". Using wine lees adds a complex flavor and texture to the wine, giving it a new dimension of taste.
Partnership with Producers and Local Communities
Ogawa & Co., Ltd. has signed a "Partnership Agreement concerning Aromas" with Oita Prefecture and a "Partnership Agreement to establish a Research Center" with Saiki City, Oita on August 23, 2019. We will continue our efforts to communicate the appeal of Oita Prefecture’s agriculture, forestry and fisheries products, both in Japan and abroad.