Overview: Nick Rowan, author of “Japanese Wine: History, Regions, Wineries (and Cheese),” embarked on a journey to explore the country’s emerging wine scene. In 1998, while working as an assistant language teacher in Akita Prefecture under the Japan Exchange and Teaching Programme, he first tasted Japanese wine. The musky aftertaste of Vitis labrusca grapes left him with a lasting impression.
The Full Story
Rowan’s fascination with Japanese wine began on his return to the UK. He delved into research, but found limited information available in English about Japan’s wine tourism industry. This sparked an idea – creating a comprehensive guide that would fill this knowledge gap and help global enthusiasts navigate Japan’s burgeoning winemaking scene.
The result is “Japanese Wine: History, Regions, Wineries (and Cheese),” an exhaustive tome covering the country’s wine regions, producers, and history. Through his book and interviews with winemakers like Nick Rowan himself share their stories of trials and triumphs in crafting Japan’s unique wines.
Production & Profile
The Japanese wine industry is relatively young but has grown significantly over the past few decades. The country produces a wide range of grape varieties, including Koshu, Yamanashi, and Niigata. Winemakers are experimenting with traditional techniques combined with modern approaches to create unique flavor profiles.
Some notable wines from Japan include sparkling wine produced in the Tohoku region known for its crisp acidity; still whites made using French-inspired methods showcasing citrus notes; red blends crafted after European style offering berry fruit flavors. With a blend of tradition and innovation, these Japanese wines are gaining international recognition.
Brand & Industry History
The history of winemaking in Japan dates back to the 19th century when missionaries brought their knowledge from Europe. However, it wasn’t until after World War II that commercial production began. Since then, there has been a steady increase in both quality and quantity.
Today’s Japanese wine industry is characterized by its emphasis on regional specialties rather than mass-produced blends seen elsewhere in the world. This focus allows winemakers to showcase distinct terroirs within their region while contributing significantly towards developing Japan’s national identity through viticulture.
What This Means
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