Discover Japan

When most people think of Japan and alcohol, they picture sake, or perhaps a glass of award-winning whisky. But in recent years, another story has been quietly unfolding – one that speaks of patience and a deep respect for nature. Japan has begun to share its wines with the world, and those who discover them often find themselves captivated by their quiet elegance.

Japan’s winemaking history is young compared to Europe, yet it carries a remarkable sense of purpose. Grapes were cultivated for centuries, but only in the late 19th century did modern winemaking begin in earnest. Since then, Japanese producers have pursued perfection with quiet determination, never rushing, always refining. The results are wines of purity and harmony, crafted not to overwhelm, but to invite reflection.

At the heart of this story lies Koshu, a pale-pink grape grown in the shadow of Mount Fuji. Its wines are delicate, with gentle hints of citrus and peach, often touched by a fine minerality that lingers like a whisper. They are wines that pair effortlessly with the elegance of Japanese cuisine, but also surprise with their versatility alongside seafood, vegetables, and modern European dishes. To taste Koshu is to understand how Japan approaches wine: restrained, refined, and quietly unforgettable.

Alongside Koshu, Japan has nurtured Muscat Bailey A, a red variety created in the 1920s to thrive in its challenging climate. Light, fresh, and aromatic, it brings a charm often compared to Beaujolais yet carries its own distinct character. In cooler regions like Hokkaido and Nagano, even Pinot Noir and Merlot now find a new expression, proving that Japanese terroir, with its volcanic soils and dramatic seasons, has a voice worth listening to.

The same philosophy that guides Japanese winemaking—precision, patience, and balance—can also be tasted in the country’s gin. Using botanicals such as yuzu, green tea, or cherry blossom, Japanese gin captures the spirit of its landscapes in a way that feels both pure and inventive. Much like the wines, it doesn’t try to impress with force, but rather with detail, subtle layers, and a refined sense of place.

It is perhaps no surprise that Japanese wines and gins are appearing more often in Michelin-starred restaurants and fine bars around the world. They are not mass-produced novelties; they are crafted experiences, sought after by those who appreciate craftsmanship, rarity, and authenticity. And now, they are slowly making their way into new cellars and glasses far from Japan.