Japanese Wine Regions: Yamanashi Prefecture

(Yamanashi Prefecture)

1.Overview of Yamanashi Wine

Yamanashi Prefecture has the oldest history of winemaking in Japan, leading the country in the number of wineries and grape production. Known as the birthplace of Japanese wine, Yamanashi sparked the spread of winemaking throughout Japan. The prefecture is surrounded by mountains, including Mount Fuji to the south, the Southern Alps to the west, and the Yatsugatake Mountains to the north, with wine grapes cultivated primarily in the Kofu Basin. This basin’s topography, with large temperature variations between day and night and long sunlight hours, is ideal for grape cultivation. The surrounding mountains also help to shield the region from rain during the rainy season and typhoons, resulting in reduced annual rainfall and a dry climate, which lowers the risk of grape diseases. Vineyards spread along the basin’s edges in areas like Katsunuma, Fuefuki City, and Yamanashi City, where the gravelly soil offers good drainage, producing high-quality, concentrated grapes.

2.History of Yamanashi Wine

The history of Yamanashi wine coincides with the beginnings of Japan’s wine industry. In 1877, Japan’s first winery, the “Dainihon Yamanashi Budoshu Kaisha,” was established in Katsunuma in the Kofu Basin. Two locals, Masanari Takano and Ryuken Tsuchiya, traveled to France to learn winemaking techniques and later returned to establish a foundation for Japan’s wine culture. Initially, European grape varieties were tried, but due to climatic differences, American varieties were also introduced. Over time, native Japanese varieties like Koshu and Muscat Bailey A became established and integrated into the region.

Following the popularity of sweet fruit wines after World War II, the demand for dry wines grew in the 1970s, leading to shifts in Yamanashi’s wine industry. Since 2000, Japanese wines have gained international acclaim, with Koshu recognized by the International Organisation of Vine and Wine (OIV) in 2010 and Muscat Bailey A in 2013. In 2013, “Yamanashi” became Japan’s first region to receive Geographical Indication (GI) certification from the National Tax Agency, enhancing quality control. This GI certification has raised the quality and brand value of Yamanashi wine, which continues to be produced to high standards.

3.Main Grape Varieties in Yamanashi

While various grape varieties are cultivated in Yamanashi, Koshu and Muscat Bailey A stand out as the main native varieties, each contributing significantly to the distinct character of Yamanashi wine.

Koshu

This native Japanese white grape has been cultivated in Yamanashi for centuries. Its thin, pinkish-gray skin and mild acidity give it a unique, full-bodied flavor. Suited to Yamanashi’s climate, Koshu typically produces light, fresh white wines, but grapes grown in cooler climates yield wines with a strong acidity and dry character. Koshu can also be used to produce barrel-aged wines with depth or rosé-style wines that highlight the grape’s skin, offering a range of styles.

Muscat Bailey A

Developed in 1927 by Zenbei Kawakami by crossing the American Bailey variety with European Muscat Hamburg, Muscat Bailey A is a distinctive Japanese red grape. Known for its sweet aroma and fruity taste, it usually produces light, easy-drinking red wines. However, by using late-harvest grapes, complex flavors can be achieved. In Yamanashi, Muscat Bailey A is increasingly crafted into quality barrel-aged wines, gaining attention domestically and internationally.

Black Queen

Also developed by Zenbei Kawakami through the crossing of Bailey and Golden Queen, Black Queen is known for its rich acidity and smooth tannins. It is commonly made into dry red wines with a spicy profile.

4.Main Wine-Producing Areas in Yamanashi

Yamanashi is home to several distinctive wine regions, each with its unique terroir. Here are some notable areas:

Koshu City (Katsunuma and Enzan Districts)

The oldest wine-producing area in Yamanashi, known for Koshu grape cultivation. Located in the southeastern part of the basin, its vineyards on slopes benefit from long sunlight hours and well-drained soils. Katsunuma, in particular, is home to numerous wineries known for their traditional winemaking.

Fuefuki City

Neighboring Koshu City, Fuefuki is another major producer of Koshu and Muscat Bailey A. With well-drained soils and a fan-shaped landscape, it has ideal growing conditions. Historic wineries, such as Lumiere with over 130 years of history, are located here, making Fuefuki a renowned wine-producing area.

Yamanashi City

Located in the eastern part of the Kofu Basin, vineyards here are primarily on southern slopes. In addition to Koshu and Delaware, European varieties like Chardonnay are also grown. Wines from Yamanashi City are known for their high quality and receive acclaim both domestically and internationally.

Kofu City

Known for cultivating Koshu and Cabernet Sauvignon, Kofu City lies at the heart of the basin. With rich groundwater, it provides ideal conditions for grape growth and is home to several historic wineries.

Hokuto City and Nirasaki City

Hokuto City, designated Japan’s first wine district in 2008, utilizes its high-altitude, cool environment to grow European varieties. The vineyards along the foothills of the Southern Alps benefit from long sunlight hours, producing high-quality Merlot, Chardonnay, and Cabernet Sauvignon.

5.The “Yamanashi Wine” Brand

The quality and credibility of Yamanashi wine have been further enhanced by the 2013 “GI Yamanashi” certification. This designation requires wines to use 100% Yamanashi-grown grapes and adhere to strict production standards. GI Yamanashi criteria specify grape varieties, sugar content, alcohol levels, and production locations, maintaining and elevating the brand value of Yamanashi wines. This certification ensures that wines from Yamanashi meet internationally competitive standards, helping to raise the profile of Yamanashi wine both in Japan and abroad. Native varieties like Koshu and Muscat Bailey A are also registered with the OIV, boosting their recognition on the international market.

6.Conclusion

With its long history and rich natural environment, Yamanashi Prefecture continues to lead Japan’s wine industry. Yamanashi wine, particularly those made from Koshu and Muscat Bailey A, is not only highly regarded domestically but also gaining international acclaim, with many awards at competitions and exhibitions. As Japan’s premier wine region, Yamanashi aims to further improve quality and expand into global markets, leveraging its unique grape varieties and winemaking expertise. The growth of Yamanashi wine will continue to contribute to the development of Japan’s wine culture.