A winery with deep roots in its locale, Yamanashi Wine operates as a “wine-producing agricultural business” using principally its own grapes or grapes purchased directly from local farmers to produce its wines. In its own vineyards it practices natural viniculture, reducing the use of agricultural chemicals to an absolute minimum and producing wines that reflect the distinctive terroir of Katsunuma-cho. Both fermentation and handling are treated with the lightest possible touch, to give full expression to the distinctive character of Japan’s Koshu grapes. Thus is born the perfect marriage between Koshu and the distinctive seasonal flavours of Japanese cuisine, a marriage whose delights Yamanashi Wine continues to explore through new combinations of seasonal ingredients and Koshu.