Challenging Climate, Creative Solutions

Japan’s climate is often viewed as unsuitable for grape‐growing. Typical viticultural regions worldwide receive 500–900 mm of annual rainfall; many Japanese regions exceed 1,000 mm, especially from spring through autumn — the grape-growing season.

High humidity and heavy rain raise the risk of fungal disease and rot, affecting grapes, leaves and stems — reducing vine vigour, yield and quality.

Against this backdrop, Japanese vineyards have developed distinctive practices. Some vineyards use “rain-shelter cultivation” (plastic roofing over the canopy) or “Grape Guard” (plastic covering the fruit zone).

The use of low-density pergola trellis systems (rather than the high-density vertical-shoot position common overseas) allows better ventilation and sunlight, helping moisture escape and lowering disease risk.

“Rain-shelter cultivation” roofing over the entire canopy using plastic sheeting.

“Grape Guard”, which covers only the fruit zone with a plastic sheet.

Some winegrowers have umbrellas made of plastic over each bunch.

Precision Farming & Natural Wine Movement

Historically, Japanese wine production began with small batches fermented in jars by grape growers. In the 1990s, young Japanese vintners travelled to Europe, embraced low-additive and natural wine methods, and imported knowledge of cold-chain transport and organic cultivation.

By the early 2000s, a growing number of Japanese winemakers focused exclusively on natural-wine methods: minimal intervention, terroir-driven styles, and lighter expressions that complement Japanese cuisine and the culture of dashi and umami.

Terroir, Variety & Future Growth

The Japanese humid climate often produces grapes with vibrant juiciness. Unlike the richer, heavier styles once sought, many Japanese winemakers now embrace a fresh, delicate approach — wines that match Japanese food, without overpowering it.

While fully certified organic viticulture remains challenging under Japan’s high humidity and environmental constraints, the number of vineyards practising reduced-pesticide and organic methods is expanding rapidly.

Today, producers of natural wine are emerging across Japan, including regions traditionally considered difficult for viticulture due to rainfall or natural disasters. They view these climatic challenges as part of their terroir and strive to craft globally recognised wines.

Why This Matters for Restaurants & Retailers

For restaurants, hotels and wine-shops seeking unique Japanese wines, understanding the climatic and viticultural context adds story and depth to the offering.

1. Selling a wine grown under Japan’s high-rainfall climate and shielded with innovative canopy techniques becomes a narrative.

2. Natural-wine movement credentials (minimal intervention, terroir-driven) add value for discerning customers.

3. The combination of freshness, precision farming and food-friendly styling makes these wines appealing for pairing with Japanese cuisine or globally-inspired menus.

Next: History of Japanese Wine