Japanese wine

Japanese Wine is a type of wine produced in Japan. The history of wine production in Japan can be traced back to the 7th century. Today, Japan is known for its unique wine varieties, particularly those made from the indigenous Koshu grape.

History

The history of Japanese wine dates back to the Asuka period when the cultivation of grapevines was introduced to Japan from China. The first recorded mention of wine in Japan was in the Nihon Shoki, one of Japan's oldest historical texts.

Production

Japanese wine production is concentrated in the Yamanashi Prefecture, which is known for its ideal climate for viticulture. Other significant wine-producing regions include Hokkaido, Nagano, and Niigata.

Varieties

The most notable variety of Japanese wine is made from the Koshu grape, a pink-skinned grape variety that is native to Japan. Other popular grape varieties used in Japanese wine production include Merlot, Cabernet Sauvignon, and Chardonnay.

Regulation

The National Tax Agency of Japan regulates the production and sale of wine in the country. In 2020, the agency introduced a new certification system for Japanese wine, which requires that all wines labelled as "Japanese Wine" be made entirely from grapes grown in Japan.

See also

• Sake
• Japanese cuisine
• Japanese whisky