Kofu Wine Wineries

winewineriesKoshu grapetastingsvineyards

Yamanashi · Kofu

35.6397°N, 138.8794°E

Kofu Basin in central Yamanashi is Japan's premier wine-producing region, responsible for 40% of domestic wine production. The basin's climate — hot summers, cold winters, low rainfall, and granite-rich soil — creates conditions similar to European wine regions. The dominant grape variety is Koshu, a white wine grape native to Japan with over 1,000 years of cultivation history.

The Katsunuma district east of Kofu concentrates over 80 wineries within a 10km radius, ranging from century-old family operations to modern facilities with tasting rooms and restaurants. The region has gained international recognition — Koshu wines now appear on wine lists in European Michelin-starred restaurants.

Essential Information

Opening Hours

Most wineries 9:30 AM – 5:00 PM. Chateau Mercian tours weekdays only.

Closed: Individual winery days vary — most closed Tuesdays or Wednesdays. Check ahead.

Entrance Fee

Free tastings at most wineries. Chateau Mercian winery tour ¥2,000. Grace Wine Cuvée tasting ¥3,000.

Best Season

Late August–September for grape harvest season and vineyard tours; year-round for winery tastings

Visit Duration

2–3 hours for 2–3 winery visits; half-day for full Katsunuma wine circuit

Getting There

Access Information

Katsunuma-Budokyo Station (JR Chuo Line, from Shinjuku). Wine shuttle bus loops major wineries (weekends only, ¥500). Most wineries offer free tastings; premium tastings ¥500–1,500. Notable wineries: Chateau Mercian (reservation required), Grace Wine, Lumiere, Marufuji Winery. Harvest season: August–September (vineyard tours available).

Insider Guide

Premium

**Chateau Mercian reservation:** Japan's most prestigious winery requires advance reservations for winery tours (weekdays only, ¥2,000 including tasting). The tour includes the original 1904 wine cellar, barrel room, and tasting of 5 wines including library vintages. The on-site restaurant serves French-Japanese fusion with wine pairing courses (¥5,000–8,000, lunch only, reserve 2 weeks ahead). **Grace Wine experience:** Grace Wine specializes in organic, unfiltered Koshu with minimal intervention winemaking. The tasting room offers free samples of standard wines; reserve the 'Cuvée Three Graces Tasting' (¥3,000) for comparison of three Koshu expressions: steel-tank, oak-aged, and sur-lie. The difference in minerality and texture is revelatory. **Lumiere historic cellars:** Lumiere's underground stone cellars, hand-dug in 1885, maintain constant 13°C temperature year-round. The 30-minute tour (¥1,000, includes tasting) explains traditional barrel-aging and the Yamanashi winemaking philosophy. The cellar shop sells library vintages unavailable elsewhere. **Harvest timing:** Grape harvest runs late August to September. Several wineries (including Marufuji and Sadoya) offer pick-your-own experiences (¥1,000–1,500 including grape-stomping and fresh juice). Book harvest experiences 1 month ahead through Katsunuma Tourism Association. The region's table grapes (Koshu variety, Pione, Shine Muscat) are equally famous — roadside stands sell premium clusters ¥800–2,000 in season.

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