The story of Japanese wine began hundreds of years ago. The arrival of a small group of foreigners started a love for a new drink. Not too long after, it was being appreciated by royalty. Today, the attempts of a few locals to recreate the beverage have grown into a fascinating blend of traditional practices and modern techniques. Today, we’ll explore the Japanese wine industry and learn how it has evolved for centuries.
When did Japan first start producing wine?
Grape cultivation in Japan began in 718 CE in Katsunuma, Yamanashi Prefecture. It focused on the Koshu grape, which is believed to have origins in the Caucasus region (Eastern Europe and Western Asia). The first documented wine consumption occurred in the 16th century. This is a direct result of the arrival of Jesuit missionaries from Portugal. They introduced the alcohol to the feudal lords of Kyushu, which led to it being imported regularly. Because of this, the local population soon developed a taste for the beverage.
Modern Japanese winemaking began in the late 19th century during the Meiji Era. In 1875, Hironori Yamada and Norihisa Takuma used sake equipment to start producing it in Kofu, Yamanashi. Not long afterward, another pair, Masanari Takano and Ryuken Tsuchiya, traveled to France to study winemaking.
By 1877, the Dai-Nihon Yamanashi Budoshu winery was established. This also marked a significant step forward in growing European grape varieties locally. Although a severe insect pest outbreak in 1884 destroyed many imported vines, the industry survived and evolved.
Where is Japanese wine produced the most?
Yamanashi Prefecture is still a wine region today. Generally speaking, it’s Japan’s most popular vineyard area, home to over 80 wineries, and accounts for over 30 percent of the nation’s wine production. Here, the focus is on creating distinctive white wines from the same Koshu grape grown in the region for centuries. The Koshu Valley in Yamanashi is also notable for its winemaking heritage and numerous wineries accessible from Katsunuma-Budokyo Station on the JR Chuo Main Line.
What are some of the most popular wines?
Koshu Wine
This is crafted from local Koshu grapes, producing a light, crisp white wine with subtle citrus and floral flavors. Its refreshing profile makes it an excellent match for Japanese cuisine, especially sushi and tempura.
Muscat Bailey A
Muscat was developed in the 1920s by Zenbei Kawakami using two types of grape highly suited to Japan’s climate. It is generally light to medium-bodied with fruity aromas. Not to mention, its unique taste makes it quite distinct from European wines.
Cabernet Sauvignon
Cabernet Sauvignon is most successfully cultivated in Nagano and Yamagata. It balances traditional European Cabernet characteristics with those of Japanese varieties.
Merlot
Merlot thrives in Japan’s cooler climates, and the weather in Nagano Prefecture is also suitable to these vines. Japanese Merlots are also famous for their mix of soft tannin accents and red berry flavor. This subdued taste makes them quite food-friendly and suitable for enjoying with meals.
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What is the difference between Japanese wine and “domestic” wine?
In Japan, “domestic” wine most often refers to wines made from imported grape juice or juice concentrate. These are imported, then fermented, and bottled locally. “Japanese wine” has an entirely different meaning: This is produced entirely from grapes grown within Japan.
Using local grapes in Japanese winemaking ensures that the flavors reflect the country’s unique climates and soils, which is known as “terroir.” These differences are very important for people who seek authentic local flavors. Also, it is a good way to test authenticity for those who want to support domestic wine producers. Lately, there has been a growing appreciation for Japanese wine domestically and internationally.
Why should I try Japanese wine?
People try Japanese wines because of their unique tasting experiences. Every sip embodies the unique flavors of the local regions where the grapes were grown. Each place has its own special climate and soil type. Also, the production methods used vary from place to place, reflecting the dedication of the local wine producers. The originally imported varieties come from local cultivation techniques to create Japanese types. Because they are produced locally, they have distinct flavors that aren’t available anywhere else.
They also pair with Japanese cuisine better than foreign wines, which enhances any dining experience. Japanese wines can only be produced in Japan and showcase the different regions where they are made. Do you know of any areas or wines that should be mentioned? Have you been to tastings in any of these areas? Feel free to share your thoughts in the comments below!
