Hitomi winery

Its appeal lies in its pursuit of Japanese-style winemaking rather than imitating European wines. It offers wines with a wide range of flavors, some with a lemon-like aroma, others with a fresh, muscat-like aroma. It is truly a winery overflowing with “curiosity.” Japanese grapes are good for fresh eating, but not for wine, and Japanese wine used to be really bad. So the common practice was to import grape juice from Australia and ferment it in Japan. Wine maker Sakon says, “Wine is an agricultural product, so we want to experiment by growing our own grapes. It tastes good in the tank, but not so much when bottled. After many experiments, we found that unfiltered wine drunk in tanks is the taste we want to convey to our customers,” he said. So now, we only sell unfiltered wine. Each label is produced in small quantities of 1,000 bottles per label, and it is fun to see new varietals one after another. Also, depending on the person in charge, some wines reflect their individual personalities. I think you can enjoy wines that are the very definition of “Japanese wine.”