Yamanashi

Most vineyards in Japan's Yamanashi prefecture 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 fermentation with the grape skins can bring richer or more textured styles. Muscat Bailey A produces reds with sweet-smelling fruit aromas and mild tannins, the compounds that give wine a drying grip. Wine production began in Kofu around 1870. The Yamanashi geographical indication 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.