長野 — EST. 1942
小布施ワイナリー
Obuse Winery
PHILOSOPHY
Vins Sans Chimie — wines made without chemistry. No added sugar, acid, commercial yeast, or additives of any kind.
ヴァン・サン・シミ（化学物質を使わないワイン）。補糖・補酸・市販酵母・添加物を一切使用しない。
VITICULTURE
Farming
Began chemical-pesticide-free cultivation in 2005; certified organic (JAS) on some plots from 2011 (315 ares as of 2024). The only sprays used are sulfur-lime and Bordeaux mixture, both approved for organic farming; herbicides, insecticides, and synthetic fungicides are never used. No chemical or organic fertilizers are applied — weeds are valued for slowly purifying nitrogen from the soil over time.
Varieties
WINEMAKING
Philosophy
Wild yeast only. No chaptalization or acidification. Whites are whole-cluster pressed.
SO₂
MinimalYeast
Wild yeastFiltration
UnfilteredVessels
WINEMAKER
曽我 彰彦
BACKGROUND
Fourth-generation owner of Obuse Winery. After graduating from Meiji University's Faculty of Agriculture, he studied at the Wine Science Research Center of Yamanashi University's graduate school. Following training at the viticulture institute of Cave d'Occi in Niigata, he joined Obuse Winery. After study trips to Vosne-Romanée (1997) and Chablis (1998), he now serves as head of viticulture and winemaking.
TRAINING
Meiji University Faculty of Agriculture; Wine Science Research Center, Yamanashi University graduate school. Study in Burgundy, France (Vosne-Romanée 1997, Chablis 1998).
TIMELINE
小布施ワイナリーでヨーロッパ系品種の栽培を開始
フランス・ヴォーヌ・ロマネにて研修
フランス・シャブリにて研修
有機農法（ビオロジック）の導入を開始