Japanese Wine 101: A Deep Dive into the Land of the Rising Vines

Japanese Wine – Really?!

Let’s start with a confession: until recently, we didn’t even know Japan made wine. Like, actual grape wine, not sake. And it’s not just us. When people think of Japan, they think sushi, ramen, and sake—but wine? That’s a plot twist. So, inspired by our Wined Up curiosity, we’re here to give you the lowdown on Japanese wine: its history, regions, grape varieties, and the wines you’ve got to try.

A Brief History of Japanese Wine: From Grapes to Glory

Japan’s journey into winemaking isn’t ancient history like in France or Italy, but it does go back further than you’d think. Grapes first appeared in Japan in the 8th century, specifically in Nara—yep, the place where deer roam freely (and aggressively beg for food). At the time, grapes were more about eating than winemaking.

Things changed in 1870 when two Japanese men travelled to France to study winemaking. They came back, founded Japan’s first winery, and kickstarted the industry. But Japanese wine didn’t gain traction until the 1964 Tokyo Olympics, which brought a wave of Western cuisine and culture to Japan. Wine suddenly became trendy, and the rest, as they say, is history.

The Best Japanese Wine Regions: Where the Magic Happens

1. Yamanashi Prefecture: The Heart of Japanese Wine

Let’s kick things off with Yamanashi, Japan’s most famous wine region. Nestled near Mount Fuji, this area boasts over 80 wineries. The region’s sunny weather, volcanic soil, and cool nights make it ideal for growing Koshu, Japan’s signature grape variety.

Cool Fact: Yamanashi is just 1.5 hours from Tokyo, making it a prime spot for wine tourists. Bonus: killer views of Mount Fuji while you sip.

2. Nagano Prefecture: High-Altitude Elegance

If Yamanashi is the OG, Nagano is the rising star. Tucked in the Japanese Alps, Nagano offers high-altitude vineyards and dramatic temperature swings—perfect for producing crisp whites and delicate reds. The region is particularly known for its Muscat Bailey A, a hybrid grape tailored for Japan’s tricky climate.

What Makes Japanese Wine Unique?

The Climate Challenge

Japan’s climate is no walk in the park for winemakers. Between Siberian frosts in winter and monsoon rains in spring, growing grapes here is a labour of love. But regions like Yamanashi and Nagano have figured it out with a mix of volcanic soils, high altitudes, and dramatic temperature swings.

The Food Connection

Japanese wines are built for the dining table. They’re not trying to be the loudest voice in the room; instead, they complement the meal with finesse. Whether it’s sushi, tempura, or even a bowl of ramen, there’s likely a Japanese wine that pairs beautifully.

Grapes of Japan: What to Look For

Koshu: A Subtle and Elegant White Wine

A Taste of Japan in Every Sip

If Koshu were a song, it’d be one of those lo-fi chill beats you play on a lazy Sunday—soft, soothing, and surprisingly complex if you pay attention. Koshu is Japan’s flagship white wine grape, and it perfectly reflects the country’s approach to food and drink: subtle, balanced, and harmonious.

Tasting Notes

Koshu wines are pale and almost translucent, often with a faint pink hue. On the nose, expect delicate aromas of green apple, white peach, and yuzu. The taste? Crisp acidity with a refreshing burst of citrus, a hint of cucumber, and that all-important minerality from the volcanic soils of Yamanashi.

Pro Tip: Serve Koshu slightly warmer than fridge temperature. If it’s too cold, the delicate flavours might hide.

Food Pairings

Koshu was made for Japanese cuisine. Think sashimi, kingfish carpaccio, or anything with a Yuzu drizzle. It’s like a gentle sidekick that lets the main dish (ahem, the Batman of the meal) take the spotlight.

Muscat Bailey A: Japan’s Answer to Pinot Noir

What’s the Deal with Muscat Bailey A?

Muscat Bailey A might have a long, clunky name, but this red wine grape is as approachable as they come. Developed in the 1920s to thrive in Japan’s climate, it’s a hybrid that blends American resilience with European flair.

Tasting Notes

This ruby-red wine smells like a summer picnic: strawberries, cherries, and a touch of floral perfume. On the palate, it’s soft and fruity with low tannins, medium acidity, and a whisper of vanilla from oak aging. It’s the kind of wine that feels like slipping into your favourite hoodie—comfortable and easy.

Food Pairing

Muscat Bailey A shines with dishes that have a touch of sweetness or umami. Teriyaki chicken, yakitori, or even sukiyaki are perfect matches. That balance of acidity and fruitiness cuts through rich sauces without overpowering the dish.

Notable Wineries – Grace Wines (Yamanashi)

This family-run winery has been around since 1923 and is famous for its Koshu. The winemaker’s international experience in France, South America, and Australia shines through in their precise and elegant wines.

Final Thoughts: Drink More, Try More, Learn More

Japanese wine might not have the centuries-old prestige of Bordeaux or Napa, but it’s got heart. These wines reflect the meticulous, balanced approach Japan is known for, and they’re worth adding to your collection. So grab a bottle, pour a glass, and toast to the unique flavors of Japanese wine.

Cheers! 🍷

Click here to watch the full episode where The Wined Up Podcast talk in detail about Japanese Wine and try both a Koshu and Muscat Bailey A.

A short video summarising the Yamanashi prefecture is below: