Ambition ~Wine & Cidre~
Based on this deep understanding of nature and plants and his experience as a full-time farmer, he is working on developing new products and launching new businesses.
・Development of cider (sparkling apple wine)
It is a sparkling drink with the characteristic acidity and aroma of apples and low alcohol (3-8%). We have commissioned brewing two types, sweet and dry, using mainly delicious San Fuji apples. Sales began in July 2020. → Cidre Hida
・History of Hida WineIn 1987, the "Yamabudo Subcommittee" (later the "Hida Mountain Grape Research Association") was established to make wine made in Hida. The following year, they were commissioned to brew in Nagano Prefecture and produced the only wine made from 100% Hida grapes: "Yamabudo Wine Hida Mountain Jewel Box." (It can still be purchased at souvenir shops in the city.)
Although there was momentum to build a winery at the time, it did not come to fruition due to low facility utilization rates and issues with securing sufficient brewing volume.
The recent wine boom is also called the 7th wine boom or the Japanese wine boom. Until now, Japanese wine has been associated with sweet wines made from American grape varieties (Vitis labrusca). However, with the advancement of cultivation techniques and the diversification of varieties, it became possible to produce European grape varieties (Vitis vinifera, grapes used to make wine), and dry, authentic wines began to appear on the market, and consumers began to recognize the existence of high-quality Japanese wines.
Among them, European varieties such as Chardonnay and Merlot, which are often heard of, have a long history of cultivation in Japan and are recognized as winemaking varieties by the International Organization of Vine and Wine (OIV). These are internationally important varieties, which means that they can be exported to EU countries with a label showing the variety name.
Among the varieties native to Japan, Koshu was registered with the OIV in 2010, and Muscat Bailey A in 2013. These varieties have been cultivated at our orchard from around 1980-1990. At that time, it was colder than it is now and Koshu did not grow, but Muscat Bailey A was close to its northern limit and produced very good grapes. However, when a heavy snowfall occurred once every 10 years, the trellises were destroyed, and since then, we have only been producing small amounts of table grapes, mainly Kyoho and Fujiminori.
The climate unique to Hida has been changing slightly in recent years due to global warming. Temperatures have risen, but the biggest change has been snow. The amount of snow has decreased significantly compared to 30 years ago. Grapes are vine-like plants, so trellises (flat trellises, hedges) are essential. However, as mentioned above, they are vulnerable to snow. We believe that the decrease in snow will not only support grape cultivation, but also help thaw the Hida wine industry.
Although it is a 10-year plan, in 2019 we started trial cultivation of wine grapes and cultivation of rootstocks (to secure wine grape seedlings) on 3 tan of land.
As a graduate of the fifth class of the Chikumagawa Wine Academy, I am working to launch the Hida wine industry. As it happens, I have a fellow student with the same aspirations, and when we get together, we hit it off with the motto of famous wine regions. As the second generation of Hida wine, we will strive to provide delicious wines made from European grape varieties. (As of 2024, the number of friends aspiring to make wine in Hida has increased to four.)
If there is any progress, we will introduce it on the blog. Thank you for reading to the end.
Link to Blog