Vol. 52: FROM THE EDITOR

The first authentic wine production in Japan occurred in 1877, approximately 150 years ago. That was when Japan’s first private winery was established in what is now Yamanashi Prefecture. Wine has been produced in Japan ever since, but compared to major European wine regions, Japan generally has higher rainfall and a more humid climate. Furthermore, the nation’s land varies significantly — from mountains to basins and from areas with heavy snowfall to warmer climates. In terms of terroir — the particular climate, soil and environment crucial for winemaking — Japan offers a diverse and distinctive landscape. Many of the nation’s wines are also produced using grapes unique to Japan, like Muscat Bailey A and Koshu, and they have a delicacy that pairs well with the local cuisine.