Most vineyards in Yamanashi sit in tributary basins of the Fuji River, often on gentle slopes of granite and andesite. Hot days give way to much cooler mornings and evenings. The region has little maritime influence and is relatively shielded from the rainy season and typhoons. Growers place umbrellas above hedge-trained grapes and raise the fruit high in the hedge to limit rain splash.
Koshu, with its light reddish-purple skin, makes fresh white wines. Dry examples can be citrus-scented and crisp, while barrel ageing and skin contact bring richer or more textured styles. Muscat Bailey A produces fruity reds with sweet-associated fragrance and mild tannin.
Wine production began in Kofu around 1870. GI Yamanashi requires grapes harvested in the prefecture, with production, storage and bottling also carried out there. It permits specified varieties, including Koshu and Muscat Bailey A.
Inside the region
1 named area
Each guide keeps its place within Yamanashi clear, with a direct route back to the map.