TSUGARU Winery

Kitatsugaru, Aomori

The predecessor, Wano Winery, was founded in 2017 by Mr. Hideki Yagihashi. However, after he passed away in 2023, a new winemaker inherited his vision and rebranded the winery as "Tsugaru Winery," embarking on a fresh start.

The current winemaker is Mr. Daiki Fujii. He began his career as a research assistant at the Yamanashi Prefecture Wine Center. He then worked at Château Sakaori (Yamanashi Prefecture) and Kusunoki Winery (Nagano Prefecture) before undertaking training abroad.

He gained winemaking experience in South Africa, Germany, New Zealand, Australia, France, and Chile. In Hokkaido's Takasu Town, he was responsible for grape cultivation, with the grapes being outsourced for winemaking to the 10R Winery in Iwamizawa. Since 2022, he has served as the cultivation and winemaking manager at Tsugaru Winery.

The Tsugaru Plain, located in the western part of Aomori Prefecture, is one of the largest plains in Japan. To the northwest, it faces the Sea of Japan, while to the southwest, it offers a view of Mount Iwaki, the highest peak in Aomori Prefecture and one of Japan's 100 Famous Mountains.

The Tsugaru Plain is renowned as Japan's largest apple cultivation area. At the same time, the Tsugaru region has been one of Japan's most historically significant wine grape production areas since the early Meiji era, providing an ideal environment for grape cultivation.

The following are the characteristics of the terroir of the Tsugaru Plain.

Continental Climate
The continental climate of Tsuruta Town in Kitatsugaru is marked by distinct seasons and characterized by the slow maturation of grapes. The cold, snowy winters induce a natural dormancy, enhancing the acidity of the grapes and imparting a balanced structure to the wine.

Winter Snowfall
The winter snow in Tsuruta Town serves two purposes. It acts as a protective layer, shielding dormant grapevines from extreme cold, and melts in spring to gradually supply vital moisture that supports the grapevines during their growing season.

Volcanic Soil
The terroir of Tsuruta Town is composed of volcanic soil, rich in microorganisms. It offers excellent drainage and an abundance of minerals. These soils contribute to the individuality of the grapes, influencing the wine’s flavor with distinctive minerality.

Historical Significance of Tsugaru
The Tsugaru region, including Tsuruta Town, holds historical importance as one of Japan’s oldest wine grape cultivation areas, dating back to the early Meiji era. This heritage provides a wealth of traditional knowledge and expertise in local viticulture, fostering a deep connection with the land.

Tsugaru Winery’s vineyards span a total of 70R. Of these, 50R are dedicated to cultivating Steuben grapes, while the remaining 20R are used for other wine varieties, including Chardonnay, Sauvignon Blanc, Riesling, and Pinot Noir.

Tsugaru Winery places great importance on maintaining healthy soil in its grape cultivation. The mineral-rich soil from Mount Iwaki in the Tsugaru region has a particularly positive impact on the grapes. The winery is committed to environmentally conscious farming methods, striving to bring out the full potential of the grapes' characteristics.

The annual production is approximately 10,000 bottles. About 70% of the wine is made from the winery’s own grapes, while the remaining 30% is produced using purchased grapes or apples.

The terroir of the Tsugaru region is characterized by the mineral-rich soil derived from Mount Iwaki. Wines from this area exhibit rich fruit flavors complemented by a pronounced mineral quality, resulting in a well-balanced taste. Additionally, the climate with significant temperature differences enhances grape ripening and brings out complex aromas.

In winemaking, Tsugaru Winery does not select specific yeast strains, relying solely on natural fermentation. This approach aims to highlight the inherent characteristics of the grapes. Through their wines, Tsugaru Winery strives to create products that the local community can take pride in.

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