Takizawa Winery
Mikasa, Hokkaido
The people shaping Takizawa Winery today
Takizawa Winery was founded by Nobuo Takizawa. In 2004, he set his sights on making wine in the Tappu area of Hokkaido, and his journey began by clearing and cultivating land that had never before been tended.
From the very beginning, his philosophy has remained unchanged: crafting wine in harmony with nature—without using chemical fertilisers, and relying as little as possible on pesticides and additives.
In August 2023, Mr Takizawa passed away.
Today, it is Kota Kageyama who has taken over the vineyard and carries on the winemaking.
Mr Kageyama previously worked for JR Hokkaido. Coming from a farming family, he says he had always hoped to be involved in agriculture one day.
Everything began in August 2016, when he visited Takizawa Winery after finishing a night shift. Spotting a recruitment notice, he first started helping out in the vineyard once a month as an agricultural volunteer.
“I thought the vineyard was incredibly well kept.” That first impression was what drew him into this world.
In time, he joined the team as a full-time employee, and later went to Domaine de Montille & Hokkaido in Hakodate City to gain further experience. There, he learned the fundamentals from the ground up—starting with tasks such as planting vines—before returning to Takizawa Winery.
Since 2020, he has been entrusted with both vineyard management and winemaking. Today, as president, he leads the winery as a whole.
What matters most to Mr Kageyama is staying true to the founder’s philosophy, while also expressing honestly “the vineyard and the wine as I experience them today.”
Even as the people change, the way they face nature remains the same. That is Takizawa Winery today.
The terroir of Mikasa and Tappu
Takizawa Winery’s vineyards are located in the Tappu district of Mikasa City, within the Sorachi region—one of Hokkaido’s leading wine-producing areas.
All three vineyard plots lie on south-facing slopes, an ideal position for securing the sunlight needed for grape growing.
In summer, the vineyards receive ample sunshine and warmth, allowing the grapes to ripen fully. At the same time, Tappu is known for its pronounced day–night temperature difference, which helps the grapes retain beautifully fresh acidity.
This balance of sugar ripeness and acidity gives the wines both structure and tension.
Winter brings heavy snowfall, with snow depths often exceeding two metres. At first glance, it may seem like a harsh environment for viticulture, but the thick blanket of snow actually protects the vines from extreme cold and radiative cooling.
As a result, there is less pressure from pests and disease, creating conditions in which healthy grapes can grow more easily.
The varieties grown here include:
- Pinot Noir
- Chardonnay
- Sauvignon Blanc
The vineyard covers approximately three hectares. Annual production is around 10 tonnes of grapes, resulting in roughly 7,000 to 8,000 bottles of estate-bottled wine each year.
The vines are trained on a trellising system using Double Guyot (cane pruning). Yields are kept intentionally low, allowing the grapes to develop greater concentration.
No herbicides are used, and pesticides and insecticides are kept to an absolute minimum. The vineyard is managed with deep respect for the natural environment.
Bringing out the true character of the land
Winemaking at Takizawa Winery is guided above all by one priority: to express the character of the grapes grown in its vineyards as faithfully as possible.
All fermentations are carried out using only wild yeasts naturally present on the grapes. Malolactic fermentation is also allowed to occur naturally through indigenous lactic bacteria, so the wines gradually take shape over time.
The winery has the capacity to produce around 25,000 bottles. Inside, you will find a press, stainless-steel tanks, and oak barrels—each chosen and used according to the grape variety, vintage, and the style being pursued.
Given Hokkaido’s climate, the cold temperatures during the winemaking season present a major challenge. For this reason, underfloor heating is used during fermentation to maintain an optimal temperature for the wine.
While much is left to nature, careful attention is given wherever it is needed. This balance is what defines the winemaking at Takizawa Winery.
Twenty years have passed since the winery was founded.
What was once untouched wilderness has matured into established vines, and the distinctive character of this land is now beginning to show itself in the wines.
Takizawa Winery’s wines are not made to compete in showiness.
They are powerful, vibrant wines—quietly shaped through human hands, while facing the nature of Tappu, Hokkaido with honesty and respect.
And their character will continue to deepen, little by little, alongside this land in the years to come.
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