KOFU, Yamanashi Prefecture—In an effort to aid the region’s wine sector, which has been severely impacted by the new coronavirus pandemic, Newlon Confectionery Co. has created candies made using locally produced wines.
The third-generation president of the 1949-founded confectionary, Takaki Yazawa, stated that he wants to support the regional wine sector and publicize Yamanashi wines, which have recently gained recognition on a global scale.
To encourage visitors to understand more about Yamanashi Prefecture and its vineyards, we plan to offer a variety of (wine candies), Yazawa said.
Both the red and white hard candies are produced using only one wine from the same winery.
Akane Mishina, who is in charge of public relations at the Okajima Hyakkaten department store in Kofu, said, “You may enjoy the wine varieties, and they’re available in charming heart shapes, making them a fantastic present.”
Muscat Bailey A, a typical grape variety for making red wines in the prefecture, is the wine used by Koshu-based Morita Koshu Winery Co. for the red sweets.
The company decided to use a white wine made with a significant Koshu grape variety grown in the prefecture by Marufuji Winery Co., which is also situated in Koshu, to make the white sweets.
To accurately capture the flavors of the wine, the confectionery uses Isomalt, a less sweet-tasting sweetener.
During the boiling process, a large amount of wine is added, but the majority of the alcohol is cooked away.
Retailers also sell the Newlon Wine Candy. Red or white wine candies cost 680 yen ($5) each bag, tax included.
