A red wine grape born in Japan. Created by Zenbei Kawakami in 1927 by crossing Bailey with Muscat Hamburg. Known for its sweet aromas and soft tannins, it's beloved as Japan's representative red wine variety.
Created by Zenbei Kawakami, 'the father of Japanese wine,' in Niigata Prefecture. Registered with the OIV in 2013, it gained international recognition alongside Koshu as a Japanese indigenous variety. Now cultivated in Yamanashi, Nagano, Yamagata, and other regions.
Muscat Bailey A is characterized by candy-like sweet aromas, but well-made examples also have complexity. Best served slightly chilled (14-16°C). It pairs exceptionally with sweet-savory Japanese dishes like sukiyaki and yakitori.
The birthplace of Japanese wine and the country's largest wine region. A basin surrounded by Mt. Fuji and the Southern Alps, blessed with long sunshine hours and significant day-night temperature differences. As the holy land of the indigenous 'Koshu' grape, it produces delicate wines with excellent affinity for Japanese cuisine.
A highland wine region surrounded by the Japanese Alps. The cool climate at 500-900m elevation, long sunshine hours, and low rainfall provide ideal conditions for grape growing. Producing world-class wines from Merlot and Chardonnay, it's sometimes called 'Japan's Burgundy.'
Known as a fruit kingdom for cherries and La France pears, Yamagata also has an ideal environment for grape cultivation. It boasts Japan's highest Delaware production and has seen growing cultivation of European varieties. It's also gaining attention as a sparkling wine region.