After harvesting Viognier grapes from the Hosaka Hinoshiro vineyard, they were frozen and underwent ice wine production to increase the sugar content in the juice during pressing. The juice was then slowly fermented at low temperatures and aged in barrels. This dessert wine is characterized by its concentrated fruit aroma and intense sweetness. The 2005 vintage was selected for the lunch at the 2008 Hokkaido Toyako Summit.