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Yamanashi, the birthplace of Japanese wine
Yamanashi Prefecture, the birthplace of Japanese wine, has a history of winemaking dating back to the Meiji Era (1868-1912). While preserving traditional manufacturing processes, regional wines continue to evolve as winemakers are constantly in search of new flavors. Yamanashi boasts the largest number of wineries as well as the largest production of wine in Japan, with many of its wines having won gold medals at international competitions.
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Largest number of wineries and largest production of wine in Japan
At 90 wineries in the region, Yamanashi Prefecture has the largest number of wineries in Japan, ranging from long-established wineries founded in the Meiji era to recently established domaines. Yamanashi’s wine production is the largest in Japan, accounting for about 30% of the country's total wine production. Taking full advantage of the local climate, each winery makes wine that is rich in flavor and individuality.
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Koshu grapes, synonymous with Japanese wine
Koshu grapes, the oldest variety of grapes grown in Japan, is registered with the International Organization of Vine and Wine (OIV) as a representative grape variety used in Japanese wine.
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Oldest winemaking history in Japan
Wine production in Yamanashi Prefecture started around 1870 (Meiji 3), when Hironori Yamada and Norihisa Takuma from Kofu city started producing wine from mountain grapes and Koshu grapes. Since then, Yamanashi Prefecture has led the Japanese wine industry in all aspects, including the acquisition of advanced winemaking and viticulture technologies.
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Won awards in prestigious overseas competitions
Yamanashi is home to over 90 wineries, the largest number in Japan, producing around 30% of all Japanese wine produced in Japan. Winemakers’ efforts to produce a variety of Yamanashi wines have led them to winning gold medals at prestigious overseas competitions, thus accruing international recognition.
Most common wine grape varieties of Yamanashi
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Koshu
Japan's oldest cultivated grape variety. Characterized by its light reddish-purple skin. Used to make a fresh white wine.
It is said to have come to Japan from the South Caucasus region between the Black Sea and the Caspian Sea, crossing the Silk Road and naturally hybridizing with an East Asian variety of grapes in China. -
Muscat Bailey A
Characterized by a sweet aroma and low in tannins. Used to make a fruity-flavored red wine.
Zenbe Kawakami, who devoted his life to the development of Japanese wine and is known as the “father of Japanese wine,” created this variety through hybridization.
GI Yamanashi, Wine Geographical Indication
Title given to wines that meet high standards
Only products that have passed various quality inspections, labeling inspections, and sensory inspections are eligible to bear the “Yamanashi” Geographical Indication mark. These standards include using one of the 42 grape varieties harvested in Yamanashi, using grapes which are above a certain sugar content, as well as being made, stored, and bottled within the prefecture.
Document download
Click here to download a pamphlet detailing the Geographical Indication (GI) "Yamanashi".
Pairing with and enhancement of Japanese cuisine
Wine selections that complement the cuisine
White wine made from Koshu grapes masks the fishy smell of seafood, making it an excellent match for Japanese food, which incorporates a lot of produce derived from fish, and other seafood in general. On the other hand, red wine made from Muscat Bailey A has a rich aroma and a pleasantly astringent taste that goes well with teriyaki meat and other dishes.
Yamanashi Nouveau
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Released every fall on November 3rd
Savor the flavor of fresh grapes
Yamanashi Nouveau is a wine made from grapes harvested in Yamanashi Prefecture within the same year, using either the Koshu grape variety, which is mainly used to make white wine, or the Muscat Bailey A grape variety, which is mainly used to make red wine. It is released every year on November 3rd.
