What is Japanese wine?
Overseas wines, of course, are different from both "domestically produced wines" and "Japanese wines."
Only grapes harvested domestically can be used, and only wines produced in Japan can be legally called "Japanese wine."
In other words, Japanese wine is a wine that allows you to enjoy the flavors that come purely from the climate and terroir of various regions in Japan.
A major feature of Japanese wine is its diversity.
Currently, grape cultivation for wine is being carried out in almost all prefectures, but the northern limit is Nayoro City in Hokkaido at a latitude of 44.1 degrees, while the southern limit is Onna Village in Okinawa Prefecture at 26.3 degrees. The difference is about 18 degrees.
The latitude difference between the northern limit of the French wine region, Champagne, and the southern limit, Corsica, is about 6 degrees, which shows how far apart they are in the north-south direction.
The terrain varies, with fan-shaped areas such as basins, mountainous regions exceeding an elevation of 900m, and sandy coastal areas, where grape cultivation is carried out in diverse environments.
There are various varieties. The representative indigenous varieties of Japan include Koshu and Muscat Bailey A, but there are also many European varieties such as Chardonnay and Pinot Noir, as well as wild varieties that grow naturally, and numerous hybrids and crossbreeds from which wine is produced.
This kind of diversity is very similar to Japan's food culture, which enjoys a blend of Japanese and Western styles.
Japanese wine as a local specialty.
In regions that produce wine utilizing local characteristics, places have begun to receive GI (Geographical Indication) designation.
When it comes to wine, many people may think of AOC and DOC, but in Japan, GI is also becoming established.
The requirements include having clear characteristics of the production area and management to maintain them, and currently, five prefectures are designated: Yamanashi Prefecture, Yamagata Prefecture, Hokkaido, Osaka Prefecture, and Nagano Prefecture.
For example, the GI Hokkaido white wine is characterized by the aroma of green apples and citrus fruits, along with a rich acidity. However, the requirements for that GI specify certain varieties such as Kerner and Niagara, and there are also specific standards set for total acidity.
This wine reflects the characteristics of Hokkaido, a cool climate region.
Of course, the local specialties from various regions in Japan are not just wine.
"We can enjoy seasonal ingredients and delicious foods from various regions throughout the four seasons."
Isn't it a great happiness that we can easily and closely enjoy the terroir at the dining table by pairing it with Japanese wines from the same region?
I believe that Japanese wine is an item that supports our daily lives in various ways and enriches our everyday experiences.
Now, what kind of dinner shall we have for tonight?
