北海道 — EST. 2015
jiki
Jiki
PHILOSOPHY
Minimal intervention to draw out what grapes inherently possess. Vinifera varieties only — no hybrid table grapes. Continuing to develop craft at 10R Winery (Iwamizawa) with a commitment to steady, long-term learning.
ぶどうが持つ力を引き出すミニマル醸造。ヴィニフェラ品種（醸造用葡萄）のみを使用。ワイン造りの技術を学ぶため10Rワイナリー（岩見沢）で醸造を継続中。
VITICULTURE
Farming
All plots are JAS-certified organic, using sheep manure and rice-husk compost. The coexisting ecosystem of spiders, snakes, and foxes is treasured. From 2024, all fruit is estate-grown.
Varieties
WINEMAKING
Philosophy
Wild yeast. No cultured yeast or fining agents. Unfiltered. Minimal or no added sulfur.
SO₂
MinimalYeast
Wild yeastFiltration
UnfilteredVessels
WINEMAKER
大久根一郎
BACKGROUND
Moved to Yoichi with his family in 2015. After two years of farming training, he became independent in spring 2017. He grows grapes organically and produces vinifera wines by wild-yeast fermentation, vinifying at 10R Winery in Iwamizawa.
TRAINING
Vinification at 10R Winery (Iwamizawa).
TIMELINE
家族で余市へ移住
2年間の農業研修を終え、独立。じきが北海道余市の地にワイン葡萄農家として生まれる（2017年4月）