北海道 — EST. 2017
カミサト・ヴィンヤード
Kamisato Vineyard
PHILOSOPHY
Farming without herbicides and with minimal pesticide use, adapting six years of viticulture experience in New Zealand to the conditions of Hokkaido. All aspects from soil preparation to raising vines are handled in-house.
除草剤不使用、減農薬（殺虫剤は年2回）を基本に、ニュージーランドでの栽培経験を北海道版に改良。土作りから苗木育成まで一貫して自社で実施する。
VITICULTURE
Farming
Reduced pesticides; no herbicides.
Varieties
WINEMAKING
Philosophy
SO₂
MinimalYeast
CulturedFiltration
UnfilteredVessels
WINEMAKER
小山内大輔
BACKGROUND
Spent about six years growing grapes in New Zealand. Back in Japan, he worked four years at a Hokkaido vineyard, then moved to Rankoshi in 2016. The choice of Hokkaido came from his wife's remark: 'Hokkaido — because I want to eat delicious food!'
TRAINING
About six years of grape growing in New Zealand, then four years at a Hokkaido vineyard.