The Ogihara family of Yamanashi merchants in the Edo period operated the lamp oil business from generation to generation. After entering the Meiji era, Japan began to use electricity, and the lamp oil business was bleak. The Ogihara family began to invest in Yamanashi’s local chestnut wine portfolio. In the 2nd year of Taisho (1913), the Ogihara family established the eleventh wine group, which was renamed "Yamato Wine" in Showa 28 (1953), and is one of the century-old wineries in Japan. 1636449358313 Photo Credit: Screenshot from author Yamato Wine Co., Ltd. Ogihara Hoki. Explore Japan's ancient grape varieties and make Japan's only ancient Koshu wine There are six native grape varieties in Japan, including "Koshu", "Longan", "Koshu Sanchi", "Osaka Purple Grape", "Crystal Grape" and "Jule Grape". In addition to Koshu, which is widely planted, Yamato Wine has also successfully found and revived varieties such as "Longan", "Koshu Sanchi" and "Purple Grape".
Currently, it is also actively searching for "Crystal Grape" and "Jule Grape" in various parts of Japan. ' traces. The oldest existing Koshu grapes in the vineyards of Yamato Wine are "Ankylosaurus", a 130-year-old vine; a 100-year-old "Misen Koshu" and a 90-year-old "Longan". Designated cultural property. Yamato Wine grows grapes from these old vine number list branches to produce Japan's only ancient Koshu wine, recreating the beauty of ancient Japanese grape varieties! "Ogihara Hoki", the current fourth-generation president of Yamato Wine, believes that there is still a long way to go before the century-old Japanese wine industry leaps to the international stage, and Yamato Wine needs to be committed to the process of building a foundation, in other words, the most important thing is to create the next Centennial environment. The three most important topics in this process are "condensation", "complexity" and "elegance", which concentrates the delicious taste of grapes, presents the complexity of the terroir, and produces elegant wines that can represent Japan.
Condensation Japanese wine was originally made from table grapes, but the grapes suitable for wine production are different from table grapes. Grapes with small fruit and thick skin are more suitable for wine production. Yamato has done a lot of experiments on the cultivation of grapes for winemaking, such as suppressing water to increase the glucose level, seedless grapes, etc. White wine does not need the tannins of grape seeds, and seedless can make the grapes grow leaner. After numerous experiments, Yamato finally succeeded in planting seedless Koshu grapes. The diameter of the fruit has been reduced from the original 2cm to half. 1cm in size, and the amino acid content of grapes that affect the flavor of wine has also been greatly increased from the original 1200ppm to 2100ppm, which is equivalent to the amino acid content of grapes in the Bordeaux region of France. Small seedless Koshu grapes with condensed acidity and sugar content make white wines with a rich and mature flavor, which swept away the impression that Koshu wines were often too light.