KizanWinery

周囲に山々が折り重なる甲府盆地。色々な果物が豊かに実るこの盆地の北東に位置する甲州市塩山に機山ワインはあります。ワインは大地に育まれるもの。機山ワインは自家ぶどう園のぶどうを主体に東山梨地区で栽培されたぶどうのみを使ったまさに山梨のワインです。家族だけで造る小さなワイナリーですが地域に根ざしたワインを造りたいと考えています。

KIZAN WINERY is a small family-operated winery. For more than 75 years, Tsuchiya's family has been growing grapes and making wine and brandy in ENZAN. We have been making both white and red wines in the traditional way, and to the end we believe that the Japanese varietal wines are best suited for the Japanese dishes. In 2009 vintage, we crashed 40 tons of grapes. Approximately 30% of the grapes were harvested in family-operated vineyards and the remainder was bought from neighboring growers. KIZAN WINE is truly regional wine.

Viticulture

約1haの自家農園では甲州種やブラッククイーンをはじめ、シャルドネ、メルロー、カベルネソービニオンなどの欧州系品種を栽培しています。豊かな果実味あふれる機山ワインのスタイルは、笛吹川がもたらした水はけの良い砂質土壌から生み出されます。

Viticulture in Japan has many disadvantages. Firstly, and most seriously, it is high humidity during growing season. Because we have a lot of rain in July (flowering season) and September (just before harvesting), many disease problems occur. Especially, European varieties, which usually have thin skins and relatively small berries, are less resistant to powdery and downy mildews and bunch rot. Secondly, as soils tend to be acidic, soil amelioration is necessary. Finally, as each vineyard is small (average size of vineyard in Yamanashi is less than 1 ha/grower) and located on the steps, vineyard mechanization is difficult. Therefore growing good grapes in Japan is very labor intensive.

ぶどうの写真
ワイナリーの写真

wineMaking

丁寧に育てられた良質のぶどう。その性質をワインとして最大限に表現するのが、ワイナリーでの仕事です。調和のとれた高品質のワインを造り上げるため、全ての工程にわたって細やかな注意が払われます。海外の技術的な情報も取り入れながら、常に向上心をもってワイン醸造に取り組んでいます。

The third generation Kozo started his winemaker's career in 1994 after awarded Ph.D. in microbiology. He decided to make high quality wine in world terms from traditional French varieties. His wife Yukari, who is also an oenologist, had studied Oenology (winemaking) at the University of Adelaide (Roseworthy) in Australia, which has one of the highest education systems for Oenology and Viticulture in the world. With maintaining traditional style, KIZAN WINERY is challenging to next success.

Philosophy

山梨の風土で育まれた甲州種。この日本独自の品種は、バランスの良い白ワインを生み出すだけではありません。シャンパン製法(瓶内二次発酵)を用いたスパークリングワインや、シャラント型蒸留器によって蒸留された長期熟成ブランデーなど、正統的な手法を用いることで様々な可能性が引き出されます。自然がもたらす恵みと人間の営みが調和したとき、人々の生活を豊かに彩るワインが生み出されるのです。
Almost of the wine is sold from the winery through mail or telephone order. Of course you can buy Kizan WINE from the cellar door. Come to KIZAN WINERY, and taste various wines and brandy not usually available: limited release varieties, long aged and of sharing in the enthusiasm of the winemakers. Visitors are free to look around winery facilities and barrel aging cellars. Our 130 year-old traditional Japanese house can also give you unforgettable impressions.

Shop

店頭での試飲販売等の対応につきましては下記の通りです。最小限のスタッフでぶどう栽培やワイン醸造を行っております。行き届かない点はご容赦いただきますようお願いいたします。

  • ●試飲販売は常時対応いたしますが、醸造期など作業中の場合もあり充分な時間を取れないことがございます。
  • ●グループのお客様は人数により対応できない場合がございます。
  • ●工場や畑などのご案内は承っておりません。
  • ●営業時間9:00-17:00(定休日はありませんが、作業等の都合により試飲販売の対応が出来ない場合がありますのでご了承下さい。)

アクセスマップ

We welcome you to visit our winey. Please contact us easily

  • ● Sorry we do not ship our wines to overseas.

アクセスマップ

Listen to the voices the grape.