In Japan, winemaking is less an act of agriculture than an expression of harmony, a balance between land, climate, and craftsmanship. Nestled between forested mountains and calm seas, Japan’s vineyards are shaped by precision and patience, mirroring the nation’s aesthetic of quiet perfection. The country’s wine culture may be young by global standards, but its sensibility is ancient: purity of flavour, respect for seasonality, and a profound connection to place.

At the heart of this story is Koshu, Japan’s signature grape, a pale pink-skinned variety with over a millennium of history, believed to have journeyed along the Silk Road before taking root in the valleys of Yamanashi, at the foot of Mount Fuji. There, on well-drained volcanic and alluvial soils, cooled by mountain air and nourished by pure snowmelt, Koshu produces wines of luminous delicacy. Typically dry and finely textured, they unfold with aromas of white peach, yuzu zest, and gentle minerality, subtle yet persistent, much like the landscape itself. Some winemakers experiment with skin contact or oak ageing, giving Koshu a whisper of depth and umami that pairs seamlessly with Japan’s refined cuisine.

Koshu embodies the essence of Japanese winemaking: restraint, clarity, and quiet confidence. It’s not a wine that shouts; it lingers, it suggests, it invites contemplation. In every glass, you taste the mist, the mountain, and the meticulous care of its makers. Japan’s wines don’t seek to imitate the West; they reflect the Japanese spirit -  precise, poetic, and beautifully serene.