Japanese Wine
Japanese wine, crafted from grapes and reflecting Japan's unique climate and terroir, has gained recognition for its subtle elegance and regional character.

Notable Regions

• Yamanashi: Known as Japan’s "Bordeaux," with a warm inland climate ideal for Koshu grapes, producing light, crisp wines with a mineral edge.
• Hokkaido: A cooler northern climate favoring varietals like Pinot Noir and Chardonnay, yielding complex, structured wines.

Distinct from Sake
Unlike sake, which is brewed from rice, Japanese wine is fermented from grapes, offering a unique acidity and fresh fruit profile that distinguishes it from sake, shochu, and umeshu.

Selection Tips

• Varietals: Koshu (light, crisp whites) and Muscat Bailey A (fruity, medium-bodied reds) are signature Japanese grapes.
• Authenticity: Look for labels indicating "Japan Wine" or “国産ワイン,” ensuring it’s made with Japanese-grown grapes.

Pairing Suggestions

• Tonkotsu Pork (Kagoshima): Pairs beautifully with Muscat Bailey A, balancing the pork’s umami richness.
• Sushi & Sashimi: Koshu’s bright acidity and minerality elevate the delicate flavors of raw fish.
• Grilled Barramundi or BBQ: Koshu or Hokkaido Chardonnay complement grilled seafood, while Muscat Bailey A pairs well with the bold flavors of BBQ.

Serving Tips
Serve whites like Koshu slightly chilled to enhance their minerality, and reds like Muscat Bailey A just below room temperature for a fresh, fruity experience.