The name “Kurambon” derives from this word that small crabs in a mountain stream say in a fairy story named “Yamanashi” which was written by a Japanese famous author Kenji Miyazawa. We sympathize with his life style that respects a coexistence with nature. He recognised well the limit of the science and taught about the consideration to others. We hope that vineyards and nature in Katsunuma would become compatible and that our distinctive wines of Koshu and Muscat Bailey A are enjoyed at a daily dining table to become a part of “Washoku” food culture.
1913：Chosaku of family Nozawa founded the winery
1932：Bands together with vine-growing families to form the Tanaka Wine Cooperative.
1962：Buys out the other members of the cooperative and becomes Yamanashi Wine, Ltd.
2006：Converts the limited company to a joint-stock company.
2014：Changes the name to Kurambon Wine Co.,Ltd.
Our winery is situated in the Iwai area in Katsunuma-town and is along a quiet street between National highway 20 and Old Koshu road. The visit to the winery is free(in Japanese) and you can taste our wines(charged).
Main house There is a tasting room in this main house where you can taste and purchase wines.This old house of 140 years was used as sericultural farmhouse before the wine production.A Japanese-style room(Ozashiki) is in this house.
Wine cellar Here, the time passes slowly to age the wines.
In the french oak barrels, wines are waiting for the opportune moment of bottling. And in the underground celler where it was used as stockroom of table grapes before, wines are aging at natural temperature.
Vine to Wine
Since its foundation in 1913, Kurambon Wine has been related to local vine growers importantly.
We put emphasis on local grapes in particular on Koshu grape which is believed to be cultivated from 1000 years before.
After picking grapes, it just needed to help them become wine.
“The natural viticulture on the terroir of Katsunuma”
There is a typical climate and soil in Katsunuma, and there is also each terroir in each vineyard.
To preserve the typicity of each soil, we don’t fertilize or plow our vineyards to leave weeds to grow naturally from 2007. We have opted our own way of viticulture inspired by Shizeno and organic growing.
Chemical sprays and insecticides are not used, so we are trying to maintain good air flow in the canopy to prevent diseases. We see several leaves eaten by insects but there is also a good population of birds who eat them. There are many microorganisms and angleworms in the soil, and withered leaves prevent the soil from the direct sunshin which dry and heat the soil.
We are also working closely with our partener vinegrowers who respect the characteristics of the varieties and the terroir of katsunuma.
It is just our task to help grapes to become wines. Once carefully handpicked the harvest, fermentation takes place slowly and after its end, slight or no filtration will be enough for the bottling.
The flavour of yeasts and oaks are only to give some complexity to wine and mustn’t become dominant.
We are also trying to use indigenous yeast to make wines of our vineyard to leave the full expression of terroir in wine.
“Commitment to Koshu grape” Approximately one thousand years ago, it travelled via the Silk Road from the Caucasus, across Central Asia, then on to China and finally to Japan. Koshu grape is 71.5% vitis vinifera family and was registered to OIV (Office Internationale de Vin) in 2010.
They are thick-skinned making them fairly resistant to diseases. It’s wine is aromatic and delicate, with notes of Japanese citrus. With its low in alcohol and racy acidity results in a crisp and polished finish.
Yamanashi prefecture represents 95 % surface of Koshu vineyard, which means most suitable area for cultivate it. Especially, Toriibira and Hishiyama area in Katsunuma are known as the best place to give good quality of Koshu grape for winemaking.
Kurambon Wine is always making efforts to make better quality of Koshu, and we started to export Koshu wine to EU market from 2011 as they make the perfect pairing for Japanese and Asian cuisines.
Sol Lucet Koshu
exclusively for the export
The wine has a very pure, authentic and natural taste. The characteristic parts of this wine are Japanese citrus notes like “Kabosu” and “Yuzu”. A good balance between fruityness and acidity gives a very refreshing taste.
A subtle pettiance and underlying texture add depth to the palate. The overall impression is of a clean, fresh, delicate and dry wine. This wine gives a perfect pairing with Japanese foods such as Sushi, Tempura and other seasonal light dishes.
After ending the study at a Japanese university, he went to France and spend two years in Beaune/Burgundy to learn many practices in viticulture and oenologie before coming back to succeed this familial winery in Japan.
In 2007 he met with Mrs Yvonne HÉGOBURU of Domaine Souch/Jurançon, and after tasting her wine, he decided to convert his vineyard in natural viticulture. Then, he is always in pursuit of the wine of terroir, proper in this Katsunuma area where he was born.