The Koshu Wine Project

The Koshu Wine Project was started to enhance Japanese cuisine by creating a fine wine especially for this purpose.  The result is the Shizen Collection, made by Denis Dubourdieu, professor of Oenology at the University of Bordeaux. Viticulturists from Oceania helped the project establish Japan`s first-ever Vertical Shoot Position vineyards for the commercial production of Koshu, a method that produces grapes ideal to wine.

The commercial success in creating a Japanese wine is due to phenomenal growth in the demand for Japanese cuisine, recognized by events such as the publication of the first Tokyo edition of the Michelin Guide. Tokyo restaurants received 3 times as many of the coveted Michelin stars stars as New York City and twice as many as Paris.

In parallel, the Koshu wine project is embraced in Japan for its role in reforming Japanese agriculture. The export of Shizen Wines to the European Union were a historic milestone in this endeavor  As a country with nearly no agricultural exports, and one that imports over 90% of total food consumed, the national government has been behind The Koshu Wine Project's effort to produce a high value-added agricultural export.

We are excited that the Koshu Wine Project has resulted in our wines now being enjoyed throughout Japan, the United States and Europe and we are happy for this chance to bring fine Japanese wines to consumers all over the world.