Sip on some history while learning about the wine culture of Yamanashi.
Japanese wine is produced in Japan using domestic grapes. Winemaking in the Katsunuma area has a history of over 140 years, although it is thought that grapes were first cultivated here during the Nara Period (710-794). While wineries in the area these days also make wine from European and American grape varieties, many still use the local light pink Koshu grapes as they have since the 19th century. The white wines made from these indigenous Koshu grapes tend to have a pleasant fruitiness and polished finish. Yamanashi Prefecture’s best-known reds are made from Muscat Bailey A grapes and are often light and dry enough to be enjoyed year-round.
