Toyama Prefecture is famous as a region thriving in sake brewing.
While it was once strongly associated with sake, Toyama has now also gained attention as one of the distinguished wine-producing regions that create excellent wines.
Currently, there is a winery in Toyama attracting a lot of attention.
That is "Kanata Winery (KANATA WINERY)."
In this issue of "CRAFT WINE SHOP," we introduce the winery’s new wine release.
Please enjoy this exquisite rosé wine that rivals the best in the world.
Key Points to Know About "Kanata Winery"
"Kanata Winery" is an up-and-coming winery located in Uozu City, Toyama Prefecture.
It is operated by Maruhachi Co., Ltd., a community-based company, with Yuki Doi, a specialist in fruit cultivation, serving as the head of cultivation and winemaking.
Here are four key points to understand about "Kanata Winery."
- The history and vision of "Kanata Winery"
- The unique terroir brought by "Uozu’s water circulation"
- Wines crafted by a fruit cultivation specialist
- Wines that pair well with "Kombu-jime" (kelp curing)
Let’s explain each of these.
The History and Vision of "Kanata Winery"
"Kanata Winery" is the first winery in the eastern region of Toyama Prefecture, located in Uozu. The winery is a project launched by Maruhachi Co., Ltd., which operates an LP gas business in Uozu City. The project was initiated to address the local issue of abandoned farmland, a challenge the company’s former president had long been tackling. They wanted to solve Uozu’s agricultural challenges, which have a history and tradition of fruit cultivation spanning about 140 years, through winemaking. Their mission was also to elevate local traditional cuisine. With this vision, Maruhachi started "Kanata Winery" by acquiring seedlings from "SAYS FARM" in Himi City, Toyama Prefecture. Yuki Doi, who later became the head of cultivation and winemaking, was deeply impressed by this initiative and provided various advice on grape cultivation. One day, the former president personally recruited Doi, and that marked the full-scale start of Kanata Winery. Since the former president had been involved in local agricultural businesses, the winery’s roots are deeply embedded in the owner company’s "DNA." This philosophy guides the winery staff to "boldly challenge with creative agricultural DNA."
The Unique Terroir Brought by "Uozu’s Water Circulation"
Kanata Winery is not just notable for being the first winery in Uozu City. It already produces wines of world-class quality, which express the unique terroir of Uozu. Uozu is characterized by a steep terrain stretching only about 25 km from sea level (0 m) to the Tateyama Mountain Range, which rises over 2,400 m. Toyama Prefecture is known for its deep sea, and Uozu’s sea reaches depths of up to 1,000 m, making the total elevation difference about 3,400 m. Moreover, water flows into Toyama Bay through various routes, evaporates into clouds, falls as rain or snow on the mountains, and circulates back to the sea—a rare water cycle occurring within a single city. Kanata Winery’s own vineyard is located on a hill at 100 m elevation, known for its good ventilation. The soil is a unique composition of immature black volcanic soil over clayey red soil with many gravel inclusions, providing excellent drainage. It retains moisture just right and drains excess water. Despite the high rainfall, thanks to the expertise of Doi, a fruit cultivation professional, high-quality European grape varieties can be harvested. These unparalleled vineyard characteristics are why Kanata Winery’s wines attract attention.
Wines Crafted by a Fruit Cultivation Specialist
Yuki Doi, the head of cultivation and winemaking, is indispensable when talking about Kanata Winery. He is a former Toyama Prefectural government employee who was assigned to the Toyama Agricultural Improvement and Extension Center (now Toyama Agricultural and Forestry Promotion Center) in the Agricultural and Fisheries Department. He spent three years guiding rice farmers and later worked as a fruit technician at the Uozu Fruit Experiment Station (now Fruit Research Center), continuously advising fruit growers across the prefecture. Deeply moved by Maruhachi’s initiative and invited by the former president, he embarked on winemaking—a path he had never imagined for himself. His extensive experience in fruit cultivation has embedded a "fruit cultivation big data" of Toyama in his mind, and he pours all this traditional wisdom into winemaking at Kanata Winery. He also completed winemaking training at the National Research Institute of Brewing. Doi values winemaking that brings out the terroir and the potential of the grapes.
Wines That Pair Well with "Kombu-jime"
Kanata Winery aims not only to enhance the quality of its wines but also to create wines that pair well with Uozu’s local dish, "Kombu-jime" (kelp curing). Toyama has a long-standing kombu culture and a food tradition that embraces umami. In Toyama, even ordinary households use the kombu-jime technique, curing not only fish but also vegetables and chicken with kelp. Because Kanata Winery was born in Uozu, where people have embraced umami since the Edo period, it was natural for the winery to focus on crafting wines that harmonize with umami. Kanata Winery aims to create wines that offer unique pairings enjoyed by Uozu residents.
Recommended New Wine from "Kanata Winery"
At "CRAFT WINE SHOP," we introduce Kanata Winery’s new rosé wine.
It is a high-quality rosé full of charm that pairs wonderfully with umami.
Kanata Winery / UMI Rose Cabernet Franc 2024
This rosé wine made from Cabernet Franc features a beautiful salmon pink color. It was crafted with the concept of pairing with seafood caught in Toyama Bay, known as a "natural fish tank." Aromas of raspberry, cherry, and herbs, along with refreshing acidity, evoke a summery feel. The palate is soft, with a floral aroma lingering on the finish, creating a glamorous taste. It offers a juicy sensation as if biting into fresh fruit, with a subtle salty note and no off-flavors, resulting in an elegant rosé. Its texture and umami spread richly in the mouth, making it an excellent match for Uozu’s seafood. It pairs especially well with shellfish like shrimp and crab, and also complements kombu-jime chicken rich in umami extract. Of course, it also goes well with Chinese dishes like chili shrimp.
Kanata Winery / UMI Rose Cabernet Franc 2024 (Rosé) 750ml
Including tax ¥3,300
See wine details here
Summary
The culture of "umami," cherished by Japanese people for many years, is still carefully preserved by the people of Uozu City. Kanata Winery, born in this place, is one of the few wineries in Japan that can propose a uniquely Japanese way to enjoy wine.
Aiming to create wines that pair well with kombu-jime and continuously embracing umami, please take this opportunity to taste Kanata Winery’s new release.
