YAMANASHI
Yamanashi
The historic heartland of Japanese wine, nestled at the foot of Mt. Fuji. Home to the Koshu grape — Japan's most celebrated indigenous variety — shaped over centuries in these volcanic soils.
Inland climate, with long annual sunshine and low rainfall. Marked by hot summers and cold winters.
Modern winemaking began in the 1870s, developing as part of the Meiji government's industrial-promotion policy. Today the shift toward natural wine is pronounced.
TERROIR DATA
Elevation
400–700m
Rainfall
年間900–1,100mm
Geology
Volcanic-ash sandy loam. Strata from Mt. Fuji's eruptions form a complex terroir.
Wineries
3
WINERIES IN YAMANASHI — 5
WINES FROM YAMANASHI
K25HR_AK 2025
Primarily from Koshu City and Yamanashi City, Yamanashi. Muscat Bailey A-based, harvested September 2025. After approximately two weeks of maceration, fermented and aged in medium and small barrels for around four months.
共栄堂
Suzu Rosé 2024
Rosé from Muscat Bailey A 60%, Koshu 40%. Yamanashi.
紫藝醸造
Oyasuminasai 2025
Charming strawberry and raspberry from carbonic maceration of Fujiminori and Kyoho. Japanese citrus from Koshu emerges with time. Pure fruit from secondary bottle fermentation.
ドメーヌ・ポンコツ
Y25HR_DD
Koshu from Katsunuma, Yamanashi, harvested September-October 2025. Fermented as direct-press juice and skin-contact wine in medium and small barrels. Bottled around November; secondary fermentation lasts approximately four months, with disgorgement in January-March.
共栄堂
K25HR_RZ 2025
From Koshu City and Yamanashi City, Yamanashi. Koshu-based blend with Kyoho and Shine Muscat. Koshu vinified as both direct-press juice and skin-contact wine, fermented and aged in barrels from large to small over approximately four months, then assembled with Kyoho aged six months in small barrels.
共栄堂
Suzu Rouge 2024
Red led by Muscat Bailey A. Akino, Hokuto, Yamanashi. No added SO₂.
紫藝醸造