kifutato wines– GUBI GUBI

Hara Village, Nagano

A Family Winery in the Highlands of Nagano

In the highlands of Hara Village, Nagano Prefecture, stands a small family-run winery called kifutato wines. The name is formed from the initials of the four family members—Kiriko, Fuko, Takako, and Toshiyuki. More than a combination of letters, it embodies their quiet yet steadfast commitment to “weaving a single story together as a family.”

Kiriko’s Journey into Winemaking

The winemaker is the elder twin sister, Kiriko. Her path began during university, when she completed an internship at a winery. There, she encountered wine not merely as a product, but as something nurtured by human hands and shaped through an intimate relationship with nature. That experience became the starting point of her vocation.

Professional Training in Japan

After graduation, she gained hands-on experience at Domaine Hide in Yamanashi Prefecture, refining both technique and philosophy.

She then enrolled in a specialized program at the University of Yamanashi, where she systematically studied viticulture, wine law, and management. This comprehensive education provided her with a structured understanding of production, regulation, and business.

Expanding Perspective in New Zealand

As the culmination of her studies, Kiriko trained at Sato Wines in New Zealand. There, she further refined her perspective on natural wine within a global context.

Her philosophy today merges an international understanding of natural winemaking with a deep emotional connection to her hometown of Hara Village.

Wine Labels as Family Memory

The wine labels are created by Kiriko’s twin sister, Fuko. Through delicate brushstrokes, she illustrates scenes from Hara Village—a pair of ducks visiting the vineyard, a fox peeking from beneath the shade of a tree.

Each label preserves memories of nature and family, gently opening the hearts of those who hold the bottle.

The Parents Who Cultivated the Land

Toshiyuki and Takako, the parents, were originally farmers cultivating flowers and spinach. In response to climate change and market shifts, they began growing grapes in 2015 by reclaiming unused farmland.

Their dedication to agriculture and sincere relationship with the soil profoundly influenced their daughters’ decision to build lives rooted in the land.

High-Altitude Terroir of Hara Village

The vineyard is located at approximately 1,015 meters above sea level, on the western foothills of the Yatsugatake Mountains in Hara Village.

Even in summer, mornings and evenings remain cool. The significant diurnal temperature variation allows grapes to ripen slowly, developing vibrant acidity and layered aromatics.

Soil Composition and Microbial Life

The topsoil consists of kuroboku (volcanic black soil), while the subsoil is composed of red soil and volcanic ash.

With excellent drainage and a rich community of soil microorganisms, this land imparts both structure and delicacy to the grapes.

Challenges of Cool-Climate Viticulture

Cultivation here is demanding. Late frosts, freeze damage, and strong winds are constant risks in this cool-climate environment.

Pruning schedules are carefully adjusted for each grape variety. Fires are lit in the vineyards to protect against frost. Successful cultivation depends on meticulous observation and swift, informed decision-making.

Grape Varieties Across 2 Hectares

Approximately 2 hectares of vineyards are planted with around ten grape varieties, including: Pinot Noir, Merlot, Pinot Gris, Chardonnay, Sauvignon Blanc and Cabernet Franc.

Each variety expresses a unique personality within the same landscape.

Minimal Intervention in the Vineyard

Pesticide use is kept to a minimum. No herbicides or insecticides are applied.

Guided by close attention to the plants and soil, all farm work is carried out with patience and respect for the natural rhythm of the land.

Observing the Vineyard Year by Year

“Even the same vine can show a completely different expression from year to year,” says Kiriko.

The flow of wind, the movement of insects, the color of leaves—every detail becomes a signal guiding the next decision. Observation is not incidental; it is fundamental.

Establishing Their Own Winery in 2024

In 2024, kifutato wines completed its own winery.

Until then, wines were produced under contract at several wineries in Nagano and Yamanashi, allowing the family to learn from diverse styles while steadily building experience. That accumulated knowledge now merges with the terroir of Hara Village in their own facility.

Thoughtfully Selected Equipment

The winery is equipped with tools and machinery personally selected by Kiriko, who visited each supplier herself.

Among them is an egg-shaped fermentation tank, designed to promote natural convection during fermentation. The space incorporates numerous small yet essential innovations that support delicate adjustments throughout the winemaking process.

Spontaneous Fermentation and Microbial Harmony

Spontaneous fermentation using wild yeast forms the foundation of their approach.

During winter, extremely low temperatures can slow fermentation. The wines are nurtured carefully—almost like raising a living being—through collaboration with microorganisms. Knowledge of cultivating native yeast strains is applied when needed, allowing adaptation while remaining true to a natural philosophy.

Aiming for Umami and Purity

Their goal is a wine rich in umami that gently permeates the body.

Nothing unnecessary is added. Excessive filtration is avoided. Yet no flaws are tolerated.

Though the wines may appear entirely natural, they are the result of highly refined observation and layered decision-making, with intention embedded at every step.