GRACE WINE GRACE WINE

Terroir|

Katsunuma|

In the early Meiji era, the Japanese wine industry began in Katsunuma, Yamanashi Prefecture. Surrounded by high peaks such as Mt. Fuji, the Southern Alps, and Mt. Kinpu, the inland climate has clear four seasons and a large temperature difference. Since ancient times, the land has been suitable for cultivating grapes due to the large amount of solar radiation and good drainage of the soil. In the hills represented by Toriihira and Hishiyama, more condensed grapes are produced.

Hishiyama district

The Hishiyama area is the highest grape production area in Katsunuma, located at 500-600m. The complex terrain is composed of several small rivers and large granite scattered around. Known for producing good quality white wine grapes, the resulting wines have the acidity and taste complexity characteristic of the region.

Toriihira district

The Toriihira area is a very small area on the southwestern slope of Mt. Kashiwao at an altitude of 450m. The degree of condensation of grapes is high, and it has been regarded as a famous brewery of Katsunuma since ancient times. There is a lot of sunshine, and the cool breeze that blows down from the Sasako Pass is blessed with a temperature difference between day and night, and the conditions for the grapes to ripen well are met. It is mixed with gravel and drains well, and the strong taste of grapes brought about by clay soil is directly reflected in the thickness of the wine.

Terroir|

Akeno|

Misawa Farm

Located at an altitude of 700m in Akeno-cho, Hokuto City, Yamanashi Prefecture, it overlooks the Southern Alps to the west, Kayagatake to the east, Yatsugatake to the north, and Mt. Fuji to the south. Rain clouds are blocked by these mountains, and it boasts the best daylight hours in Japan. The cool climate of the highlands and the abundant daylight hours nurture the ripeness of the grapes, creating an exceptional balance of skeletal acid and condensed fruits.

At the foot of Mt. Kayagatake (Hokuto City)

Kyuya Fukada, who wrote "One Hundred Mountains of Japan", is known as the place of demise. Koshu is cultivated at the foot of the mountain at an altitude of 400m to 700m, including our own farm. 40 km northwest of Katsunuma, the most delicate Koshu of Grace Wine is born from the characteristics of the production area with different climate and soil quality.

Viticulture &Winemaking|

Koshu|

A white grape variety unique to Japan that belongs to "Vitis Vinifira", the ancestor of grapes for winemaking. It is still a mystery how Koshu, which originated in the South Caucasus, arrived in Japan, but Koshu, which has been loved for over 1000 years without being eliminated, was born in Yamanashi. It is an important variety for the brewers who grew up.
In 2010, it was the first grape unique to Japan to be registered on the list of the International Organization of Vine and Wine (O.I.V) and recognized worldwide as a grape for winemaking.

Viticulture &Winemaking|

Viticulture|

Hedge cultivation

Hedge cultivation test in Koshu started in 1990, and started in earnest at Misawa Farm in 2005. Today, it has reached 4 hectares. Compared to Koshu by conventional shelf cultivation, it has small grains, high sugar content, and contains more malic acid.
As a result, the "malolactic fermentation" that was difficult to occur in the conventional Koshu is naturally generated, creating individuality in the finished wine

High ridge cultivation

At the suggestion of Professor Cobbs Hunter of the Stellenbosch Graduate School in South Africa, we have adopted high-ridge cultivation.
By cultivating the grapes in a form that discharges more water from the soil and is subject to water stress, we have achieved the results of harvesting high-level grapes with a high degree of condensation.
We are also planting three varieties: Merlot, Cabernet Sauvignon and Cabernet Franc.

Viticulture &Winemaking|

Handicraft|

At Grace Wine, all wines are hand-picked and we use small harvest boxes to prevent the grapes from being damaged before brewing. In addition, we keep in mind the careful handiwork from cultivation to brewing, such as grape selection work and sparkling lemuage, and we are making wine that values ​​the fine craftsmanship unique to Japanese people.

Viticulture &Winemaking|

Typicity|

We continue to take on the challenge of aiming for a wine that expresses the typical individuality of the production area, without relying on brewing techniques such as chaptalization and acid supplementation.

Masaru Selection

Masaru Selection is conducted to express the typical individuality of the land in wine. By selecting trees and branches that produce ideal fruits, and planting the scions by themselves, we are linking to winemaking that values ​​the individuality of each field. It is essential not only to thoroughly manage the grapes from the time of growth, but also to carefully observe the texture at the time of harvest.

Indigenous yeast

In 2020, the first Japanese winery to start making wine using indigenous yeast in the fields.
In addition to using the pure indigenous yeast attached to the pericarp for wine making, we aim to create wine with a more distinctive local character by incorporating yeast from the soil and flowers of the vineyards.

Viticulture &Winemaking|

Quest for quality and long-term aging|

Grace wines, such as long-term aging sparkling wines finished by secondary fermentation in bottles and flagship wines produced only in good years, are based on uncompromising winemaking aimed at long-term aging. Quietly wait for shipment in the underground wine cave.
We want to consistently express authentic and genuine beauty in all wines.

Viticulture &Winemaking|

Environmentally friendly viticulture|

We grow grapes without using herbicides or chemical fertilizers. From 2016, I started to challenge organic farming. We aim to achieve both high-quality viticulture and sustainable agriculture in European grapes and Koshu.
We will continue to promote environment-friendly wine making, such as weight reduction of wine bottles, efforts to reduce industrial waste, carbonization of pruned branches (4 per mille initiative) test, and reuse of rainwater.

In the early Meiji era, the Japanese wine industry began in Katsunuma, Yamanashi Prefecture. Surrounded by high peaks such as Mt. Fuji, the Southern Alps, and Mt. Kinpu, the inland climate has clear four seasons and a large temperature difference. Since ancient times, the land has been suitable for cultivating grapes due to the large amount of solar radiation and good drainage of the soil. In the hills represented by Toriihira and Hishiyama, more condensed grapes are produced.

Hishiyama district

The Hishiyama area is the highest grape production area in Katsunuma, located at 500-600m. The complex terrain is composed of several small rivers and large granite scattered around. Known for producing good quality white wine grapes, the resulting wines have the acidity and taste complexity characteristic of the region.

Toriihira district

The Toriihira area is a very small area on the southwestern slope of Mt. Kashiwao at an altitude of 450m. The degree of condensation of grapes is high, and it has been regarded as a famous brewery of Katsunuma since ancient times. There is a lot of sunshine, and the cool breeze that blows down from the Sasako Pass is blessed with a temperature difference between day and night, and the conditions for the grapes to ripen well are met. It is mixed with gravel and drains well, and the strong taste of grapes brought about by clay soil is directly reflected in the thickness of the wine.

Misawa Farm

Located at an altitude of 700m in Akeno-cho, Hokuto City, Yamanashi Prefecture, it overlooks the Southern Alps to the west, Kayagatake to the east, Yatsugatake to the north, and Mt. Fuji to the south. Rain clouds are blocked by these mountains, and it boasts the best daylight hours in Japan. The cool climate of the highlands and the abundant daylight hours nurture the ripeness of the grapes, creating an exceptional balance of skeletal acid and condensed fruits.

At the foot of Mt. Kayagatake (Hokuto City)

Kyuya Fukada, who wrote "One Hundred Mountains of Japan", is known as the place of demise. Koshu is cultivated at the foot of the mountain at an altitude of 400m to 700m, including our own farm. 40 km northwest of Katsunuma, the most delicate Koshu of Grace Wine is born from the characteristics of the production area with different climate and soil quality.

A white grape variety unique to Japan that belongs to "Vitis Vinifira", the ancestor of grapes for winemaking. It is still a mystery how Koshu, which originated in the South Caucasus, arrived in Japan, but Koshu, which has been loved for over 1000 years without being eliminated, was born in Yamanashi. It is an important variety for the brewers who grew up.
In 2010, it was the first grape unique to Japan to be registered on the list of the International Organization of Vine and Wine (O.I.V) and recognized worldwide as a grape for winemaking.

Hedge cultivation

Hedge cultivation test in Koshu started in 1990, and started in earnest at Misawa Farm in 2005. Today, it has reached 4 hectares. Compared to Koshu by conventional shelf cultivation, it has small grains, high sugar content, and contains more malic acid.
As a result, the "malolactic fermentation" that was difficult to occur in the conventional Koshu is naturally generated, creating individuality in the finished wine

High ridge cultivation

At the suggestion of Professor Cobbs Hunter of the Stellenbosch Graduate School in South Africa, we have adopted high-ridge cultivation.
By cultivating the grapes in a form that discharges more water from the soil and is subject to water stress, we have achieved the results of harvesting high-level grapes with a high degree of condensation.
We are also planting three varieties: Merlot, Cabernet Sauvignon and Cabernet Franc.

At Grace Wine, all wines are hand-picked and we use small harvest boxes to prevent the grapes from being damaged before brewing. In addition, we keep in mind the careful handiwork from cultivation to brewing, such as grape selection work and sparkling lemuage, and we are making wine that values ​​the fine craftsmanship unique to Japanese people.

We continue to take on the challenge of aiming for a wine that expresses the typical individuality of the production area, without relying on brewing techniques such as chaptalization and acid supplementation.

Masaru Selection

Masaru Selection is conducted to express the typical individuality of the land in wine. By selecting trees and branches that produce ideal fruits, and planting the scions by themselves, we are linking to winemaking that values ​​the individuality of each field. It is essential not only to thoroughly manage the grapes from the time of growth, but also to carefully observe the texture at the time of harvest.

Indigenous yeast

In 2020, the first Japanese winery to start making wine using indigenous yeast in the fields.
In addition to using the pure indigenous yeast attached to the pericarp for wine making, we aim to create wine with a more distinctive local character by incorporating yeast from the soil and flowers of the vineyards.

Grace wines, such as long-term aging sparkling wines finished by secondary fermentation in bottles and flagship wines produced only in good years, are based on uncompromising winemaking aimed at long-term aging. Quietly wait for shipment in the underground wine cave.
We want to consistently express authentic and genuine beauty in all wines.

We grow grapes without using herbicides or chemical fertilizers. From 2016, I started to challenge organic farming. We aim to achieve both high-quality viticulture and sustainable agriculture in European grapes and Koshu.
We will continue to promote environment-friendly wine making, such as weight reduction of wine bottles, efforts to reduce industrial waste, carbonization of pruned branches (4 per mille initiative) test, and reuse of rainwater.

内陸性気候

内陸部の山間部に見られる気候。気温の年変化や日変化が大きく,降水量、湿度ともに小さく、良質なブドウ栽培に好適な環境。