Family-run winery in the heart of Katsunuma famed for being the first to bring Koshu to the global market. Housed in a 19th Century merchant’s house, Katsunuma Jozo was a silk yarn business until the grandfather of the current owner tried his hand at winemaking almost 80 years ago and never looked back. This is a purist operation focused on producing world-class wine from only native Japanese grapes, principally Koshu but also Muscat Bailey A, both of which can be sampled in their lovely tasting room that opens onto a terrace by the Tagusa River. The three brothers of the Aruga family now lead the winery, with Jun handling the sales, Sho managing the vineyard, and Hirotaka overseeing the winemaking process. The Katsunuma winery focuses on Koshu grapes along with Muscat Bailey A, unique grape varietals that are grown primarily in the Koshu Valley in Yamanashi Prefecture, Japan. The winery’s vineyards are located in Katsunuma, within the Koshu Valley of Yamanashi. This area is one of Japan’s historic wine-growing regions, with an ideal microclimate for viticulture. From trellis architecture adapted to the local climate to mineral-rich volcanic soils, reflecting a terroir-focused philosophy. As a result, their wines are known for their elegance, subtle floral notes and bright aromatics.

Yamanashi [Meaning: "Mountain Pear" (山 = yama mountain, 梨 = nashi = pear)] Japan’s most famous and historic wine-producing region. Nestled among mountains, it has ideal conditions for grape cultivation, particularly the Koshu grape, which is native to Japan where modern Japanese viticulture began.