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Japan

Wine in Japan, though often overshadowed by sake, has a millennia-long history and a modern production sector in full expansion. Viticulture dates back to 718 AD in the Katsunuma region of Yamanashi, where the Koshu grape variety, originating from the Caucasus and introduced via the Silk Road, was initially cultivated as a table grape, with primitive fermentations possibly occurring as early as the Jomon period (around 4800–3000 BC). However, truly structured domestic wine production emerged in the 19th century during the Meiji Restoration (1868), influenced by the West: in 1877, the first private winery, Dainihon Yamanashi Wine Company, was established in Yamanashi, the cradle of the industry, followed by studies in France and imports of European grape varieties. Today, Japan produces approximately 1% of its consumption in local wines, primarily in the regions of Yamanashi, Hokkaido, Nagano and Yamagata, from indigenous grape varieties such as the white Koshu (slightly acidic, floral, ideal with Japanese cuisine) and the red Muscat Bailey A (a hybrid resistant to the humid climate), complemented by classics such as Chardonnay, Pinot Noir and Merlot. These light, fresh wines reflect Japan's climatic diversity, from rainy summers to cold winters, and are gaining international recognition, with around twenty estates holding a form of AOC certification since 2013.

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