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Japanese wine is frequently available in supermarkets and department stores in Japan. Undoubtedly, some individuals have come across or sampled Japanese wine overseas. Many wineries across the nation produce red, white, rosé, and sparkling wines. These wines' flavours capture the distinctive qualities of each area.
There are many different varieties to pick from, starting with cheap but flavorful brands to fine wines. You will also get a wide range of grapes that are used in the wine-making process.
The Rising Popularity of Japanese Wine
Earlier Japan used to produce most of its wine from grapes that were native to the country. It included variations like Koshu or a similar type of grapes known as Delaware. The introduction of European varietals such as Merlot and Cabernet Sauvignon to Japan after 1980 resulted in a dramatic increase in the flavour quality of Japanese wine.
The volume of wine that Japan exports and ships out has increased recently. Worldwide enthusiasts have been drawn to Japanese wine because of its subtle, smooth flavour.
What Is The Difference Between Japanese Wine And Domestic Wine?
Wine is a spirit that expresses the climate along with the culture of the land that is produced. France, Italy, Spain, the United States, and Germany are just a few of the nations that genuinely care where their wine is made. Wine producers can preserve the unique character and worth of wine by strictly controlling production areas and the labelling of grape varieties.`
Having said that, domestic wine was referred to by a loose label in Japan for a long time. This label was used to produce some wines that were fermented from imported grape juice from other nations. Furthermore, large wine containers (also known as bulk wine; 150-liter wine containers) were utilised in the production of some domestic Japanese wines. Even foreign wine that was only put into a bottle in Japan was given a domestic label.
In October 2015, a law known as Labelling Standards for Manufacturing Process and Quality of Wine, etc. was put in place for wine labels due to the misunderstanding caused by this labelling. In October 2018, it was put into effect. The description on labels transformed from domestic wine to Japanese wine upon the implementation of this stringent new rule by Japan, which adhered to international rules.
Any wine that is presently marketed as Japanese needs to prove that the grapes were harvested and fermented there. If it satisfies these conditions, the label will additionally display the grape variety, growing region, and year of harvest.
When selecting a bottle of wine, this information is helpful. Furthermore, wineries, winemakers, and vineyards may feel a sense of pride and accountability when it comes to the label.
The Primary Japanese Wine Producing Areas
Here is an outline of the types of wine grapes grown in Japan along with their primary growing regions.
1. Koshu
Japan uses the white wine grape koshu to make its increasingly sought-after white wine abroad. It is a mixed between a European grape variety and Chinese wild grapes, according to the results of a DNA test. Vitis vinifera is the name given to this hybrid.
Koshu grapes are used to make wine with pleasant acidic and fruity flavours accompanied by citrus notes. It's a wine that goes well with Japanese food and leaves a bit of a bitter aftertaste. This Koshu variety is becoming more well-known all over the world as a result of the increase in popularity of Japanese cuisine overseas.
2. Ryugan
China is where the Eastern-European grape variety Ryugan first appeared. This white wine grape has been grown near the Zenkoji Temple in Nagao Prefecture. For this reason, the widely used variety is also called Zenkoji grapes. It can easily be transformed into a dry wine that pairs well with Japanese food thanks to its subtle fruitiness and acidity reminiscent of citrus peel.
3. Muscat Bailey A
Zenbei Kawakami, the man behind Iwanohara Vineyard, started growing the Muscat A Bailey in 1927. Often referred to as the "father of Japanese wine," Kawakami created this particular variety by crossing an American berry with the Muscat Hamburg grape type, a European varietal. It is the most widely produced kind of red wine grape in Japan.
Because this grape variety creates an extensive range of flavours, winemakers can experiment with it in different parts of Japan. It can be turned into an oak-barrel-aged wine or a fresh, simple, juicy, light wine.
4. Yama Sauvignon
When you think of grapes that are available in the Yamagata region you might consider Koshu or Chardonnay for white wine. There is Cabernet Sauvignon and Muscat Berry A for red wine. On the other hand, the Yama Sauvignon is a notable variety. This variety, a cross between Cabernet Sauvignon and mountain grapes, is intended for red wine. Due to the earthiness of the mountain grapes and its intense red colour, this red wine is robust and full-bodied.
5. Yamasachi
Red wine grapes known as yamasachi were specifically developed in Ikeda, Hokkaido. This common Japanese kind is certified by the OIV (International Organisation of Vine and Wine), in addition to Koshu and Muscat Berry A. Winemakers find it simple to cultivate due to it is immunity to cold and frost, which reduces the amount of work required to keep them intact. This wine has a rustic woodiness, complex tannic flavour, and sharp acidity that all reflect the chilly environment of Hokkaido.
