TAKAHIRO WINE

Shimotsuma, Ibaraki

TAKAHIRO WINE is a Japanese wine project led by winemaker Takahiro Suzuki, born and raised in Shimotsuma, Ibaraki Prefecture, Japan.

Shaped by a background in food and craftsmanship and informed by international experience, the project explores natural winemaking that allows the character of the land to speak with clarity and restraint.

Origins of Making

Takahiro Suzuki was born in 1987 in Shimotsuma, a rural town in Ibaraki Prefecture. His parents operate a steelworks, and from an early age he was surrounded by the steady, disciplined world of manufacturing. Watching materials being shaped through patience and precision left a lasting impression on him.

At the same time, he was drawn to the kitchen. Seeing his mother cook at home sparked a fascination with food and the act of creating something for others. This led him to attend culinary school and begin his career as a chef in Yokohama, where he learned the foundations of technique, rhythm, and responsibility in professional kitchens.

From Food to Wine

While working in restaurants, Takahiro’s interests gradually expanded beyond cooking. Wine, which accompanied food at every table, became a central point of curiosity. He studied wine seriously and earned his sommelier qualification, discovering in it a deep connection between agriculture, culture, and human intention.

During his time at a restaurant in Tokyo, he encountered the philosophies of small-scale winemakers. Their approach — growing grapes, fermenting with minimal intervention, and respecting natural processes — resonated strongly with his own values. It was here that he made the decision to move from serving wine to making it.

At the age of 30, Takahiro traveled to Adelaide, South Australia, a region internationally recognized for its natural wine movement. He trained for one year at Small Fry, a winery known for farming with almost no pesticides and for producing wines in close dialogue with nature. The experience profoundly shaped his understanding of viticulture and winemaking, emphasizing observation, restraint, and trust in the land.

Returning Home with a Vision

After completing his training in Australia, Takahiro returned to Japan in April 2023 with a clear ambition: to grow grapes and establish his own winery in his hometown of Ibaraki. He is currently based at Fattoria AL FIORE in Miyagi Prefecture, one of Japan’s leading natural wineries, where he is involved in every stage of production, from vineyard work to vinification.

Looking ahead, Takahiro plans to establish his own winery in Ibaraki and to begin planting his own vineyard in the spring of next year. His long-term vision is to create wines that honestly reflect the landscape of Shimotsuma while contributing to the evolving identity of Japanese natural wine.

“I am very happy to be able to export my wines to Europe,” Takahiro says. “I believe this is a valuable opportunity to show how expressive and compelling Japanese wine can be.”

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