What is Japanese wine?
It is different from overseas wines, as well as from "domestically produced wine" or "domestic wine."
By law, only wine made using grapes harvested exclusively in Japan and produced within Japan can be called "Japanese wine."
In other words, Japanese wine is a wine that allows you to enjoy the unique flavors derived purely from the climate and natural environment of various regions in Japan.
A major characteristic of Japanese wine is its diversity.
Currently, grape cultivation for wine is carried out in almost every prefecture, but the northernmost limit is Nayoro City in Hokkaido at latitude 44.1 degrees, and the southernmost limit is Onna Village in Okinawa Prefecture at 26.3 degrees. That’s a difference of about 18 degrees.
For comparison, the latitude difference between the northern limit Champagne and the southern limit Corsica Island in France’s wine regions is about 6 degrees, showing just how far apart north to south these Japanese regions are.
The terrain varies as well, including basins and alluvial fans, mountainous areas over 900m in elevation, and sandy coastal zones, all providing diverse environments for grape cultivation.
There are also many grape varieties. Koshu and Muscat Bailey A are representative native Japanese varieties, but wines are also made from European varieties like Chardonnay and Pinot Noir, wild native varieties, and numerous hybrids and crosses.
This diversity closely resembles Japan’s food culture, which blends Japanese and Western influences.
Japanese wine as a local specialty.
Among the regions producing wines that reflect their local characteristics, some have begun to receive GI (Geographical Indication) designation.
When it comes to wine, many may be familiar with AOC or DOC, but Japan is also developing its own GI system.
Requirements include clear regional characteristics and management to maintain those qualities. Currently, five prefectures—Yamanashi, Yamagata, Hokkaido, Osaka, and Nagano—have been designated.
For example, GI white wines from Hokkaido are characterized by aromas of green apple and citrus fruits and a rich acidity. The GI requirements specify grape varieties such as Kerner and Niagara, and set standards for total acidity.
These wines truly reflect the cool climate of Hokkaido.
Of course, local specialties in Japan are not limited to wine.
We can enjoy seasonal ingredients and delicious foods from various regions throughout the year.
Pairing Japanese wines from the same region with these foods to enjoy the terroir at the dining table is a familiar and relatively easy way to experience happiness.
Japanese wine is an item that accompanies our daily lives in many ways and enriches our everyday living.
So, what kind of dining table shall we have tonight?
