[Notice of price revision] Thank you very much for your continued patronage of our products. We are pleased to announce that we have decided to revise the prices of our products on goods. We apologize for any inconvenience this may cause to our customers, but we will continue to strive to further improve our services. Thank you for your understanding. Please check the timing of the revision as it is listed below. ◆The selling price of this product will be revised from purchases made on Monday, June 1, 2026. Only 500 bottles are produced, and Mt. Fuji Winery's first red wine is born ■Mt. Fuji Winery's first red wine Mt. Fuji Winery owns a total of seven vineyards in two areas: Fujinomiya City, Shizuoka Prefecture and Makioka Town, Yamanashi Prefecture. Both areas are located at an altitude of more than 600 meters, and some vineyards reach an altitude of 900 meters in Fujinomiya City. In such a high-altitude location, the temperature difference between day and night is severe, and it is possible to grow high-quality grapes with a strong acid. In such a suitable terroir, our winery's mission is to express the original individuality of the grape variety, enhance the compatibility with food, and make wines that value natural acidity. Making red wines worthy of this philosophy has been a challenge for many years. Finally, we arrived at our ideal style, and the "Shizen AKAFUJI Reserve 2022" was completed. It is a blend that brings out the charm of Muscat Bailey A and Merlot, which grew up at high altitudes. Shizen Akafuji Resolve 2022 Production area: Fujinomiya City, Shizuoka Prefecture, Makioka Town, Yamanashi Prefecture Variety: Muscat Bailey A 50%, Merlot 50% Alcohol: 12% Technical information: Semi-maceration carbonic using only natural yeast. It is slowly fermented in cold soak (low-temperature maceration). After 6 months of barrel aging, it is aged in the bottle for 2 years. Even during bottling, the wine is gently moved by gravity without using a pump. In addition, red wine does not undergo malolactic fermentation using lactic acid bacteria, which is rare for red wine, and the natural acidity of the grapes is used as it is.