Revised designation of GI Yamanashi ( wine) Japan

The designation of GI yamanashi (wine) was revised on 26 June 2017 ,based on the new standards adopted in june 2015.

                                                      26 June 2017

Revised designation of GI Yamanashi
translated into English by Teiji Takahashi

1.  Name


2.  Zone of producing region

Yamanashi Prefecture

3. Category of liquor


4.    Production standard

(1)  Characteristics of the liquor essentially due to the producing region

A  Characteristics of the liquor

(A) Sensory elements

The wine of Yamanashi is well balanced representing the characteristics of grape varieties in respect to flavours and taste. These characters have been created by the selection of grape varieties and amelioration of method of cultivation for Koshu, Muscat Bailey A which have been traditionally grown for many years as well as for varieties-Vinifera originated in Europe.

In particular, the wine of Koshu variety provides rich flavors and mild taste, and vivid acidity and fruity flavors of citrus for dry Koshu wine. The wine from Muscat bailey A provides beautiful red and purple robe and luxurious nose hinting sweetness as well as mild astringent of tannin.

White wines from Vinifera provides mild acidity and inherent flavors of Vinifera, in addition, rich volume in the mouth, Red wines from Vinifera provides beautiful color and well balanced taste between solid body with tannin and rich taste.  

(B) Chemical elements

Yamanashi wine shall meet the following requirements with regard to alcohol content, total SO2, volatile acid, and total acid, including sparkling wine.

a) Alcohol content shall be not less than 8.5% and no more than 20.0%.however, in case of addition of sugar, the alcohol content of the wine shall be no more than 15.0%. In case of sweet wine (the minimum residue of sugar is 45g/L or more), the alcohol content shall be not less than 4.5%.

b) Total SO2 shall not be more than 250mg/L, except for sweet wine.

c) Volatile acid shall not be more than 1.2g/L for red wine, and shall not be 1.08g/L for white and rose wine.

d) Total acid shall not be less than 3.5g/L

B Factors for the characteristics to be essentially due to the production region

(A)  Natural elements

Yamanashi prefecture is a mountainous region surrounded by the Akashi high mountain ranges lying
in the west border of the prefecture and high mountains of Fuji  mountain ranges extending to north-east from the south border of the prefecture. Du to the low influence of the ocean, the temperature goes up higher in day time, while it goes down in night. Therefore, the range of temperature in a day is large.

Owing to this topography of the land of Yamanashi, the adverse effects of humidity during the wet season is avoided during grape growing period, and diseases caused by lack of sunshine and strong wind of Typhoons tend to be avoided during maturing time. Coloring of grapes and sugar contents are good in these favourable climate conditions of Yamanashi. The vine growing areas are extended alongside of subsidiary streams of the Fuji river. The soil of the majority of grape growing areas consists of sedimentary rocks and gravels derived from granite and andesite. Moreover, the growing areas are situated in gradients where the layers of soil is deep and the drainage conditions are well, Due to these facts, grapes tend to mature well and wines tend to be well balanced in keeping proper character of grape varieties .    

(B) Elements related to human activities

The production of wine in Yamanashi is said to have started from around 1870. At that time, the surplus of grapes to be consumed as table grapes has been transformed to wine. Therefore, farmers made efforts to increase the production of grapes without fear of overproduction. This fact encouraged the increase of wine production as well.

Since the Meiji era, the government, the prefecture of Yamanashi and local communities supported the development of wine industry by means of institutional arrangements, financial supports, research for breeding grape varieties. At the moment, a wine center has been established in the Industrial Technological Center of Yamanashi Prefecture, and a department for wine grapes has been integrated in the Fruit Research Station. These institutions are not only conducting research but also providing technological guidance and assistance to wine makers. They are the scientific and technological groundwork center for the production of high quality wine of Yamanashi. In addition, a fermentation research institute was founded in the Yamanashi University in 1947.

Almost all over Japan, there is high level of precipitation compared to European

countries, and Yamanashi is not the exception of the influence of over precipitation during the vegetation period. In view of alleviating adverse effects of the wet conditions, vignerons of Yamanashi invented covering sheet over the vertical training systems ,and growing grapes at the higher position in the system to prevent from  returns of water drops to grapes from the ground. In adoption of such measures, the production of high quality grapes have been achieved in Yamanashi.

The wine of Yamanashi contain less iron substance, compared with wines produced in overseas, which is a cause of not agreeable smell like fresh fish when the wine is taken with sea foods, Therefore, people in Yamanashi tend to like to take marine products. One of examples is that there are much Susi restaurants in Yamanashi.  Thus, the wine has become popular drink in daily life of Yamanashi’s people, reflecting the fact that the wines of Yamanashi go well with sea foods.

 (2)   Elements related to ingredients and production methods of the liquor

A  Ingredients

(A) The wine shall use only grapes harvested in Yananashi prefecture, and following grape varieties shall be used.

Koshu, Muscat Bailey A, Black Queen, Bailey Alicante A, Delaware, Hybrid varieties   (Kai Noir, Kai Blanc, Saint Sémillon, Armonoir, Bijou Noir, Mondeprier,) , Vinifera ( Chardonnay, Sémillon, Sauvignon Blanc, Pinot Blanc, Merlot, Cabernet Sauvignon, Syrah, Cabernet Franc, Pinot Noir, Petit Verdot, Chenin Blanc, Pinot Gris, Viognier, Schonburger, Riesling, Gewurztraminer, Muscadet, Cinsaut, Tempranillo, Malbec, Tanat, Albarino, Sangiovese, Nebbiolo, Barbera, Pinot Meunier, Zinfandel, Zweigeltrebe, Grenache, , Carmenère , Petit Manseng) 

 (B) Ingredients for fruit liquor defined by 13, article 3 of the Liquor Tax Law shall be used. However, with respect to the ingredient for amelioration of taste defined by D, 13, article 3 of the Liquor Tax Law, sugar weight in the liquor weight shall not be 10/100 or more after the addition of this ingredient. 

 (C)  The following grapes in terms of sugar content shall be used.

Koshu grapes whose sugar content in fruit juice is not less than 14%.

Vinifera grapes whose sugar content in fruit juice is not less than 18.0%

Other grapes whose sugar content in fruit juice is not less than 16%

However, in case that weather conditions are not good, the each necessary sugar content above can be lowered by 1.0%.

 For the sparkling wine whose sparkling nature is made by the fermentation in the bottle or closed container, the following grapes in terms of sugar content shall be used.

 Koshu grapes whose sugar content in fruit juice is not less than 11.0%.

Vinifera grapes whose sugar content in fruit juice is not less than 15.0%

Other grapes whose sugar content in fruit juice is not less than 13.0%

(D)  Water, alcohol or spirits shall not be used as ingredients. However, brandy is allowed to use only for the case of adding the spirits, after the fermentation, into the containers for the consumption in which the fermentation is made.

 B Production methods

(A) The wine shall be made in Yamanashi prefecture, following the production method defined by 13, article 3 of the Liquor Tax Law, and the wine shall be “ Japan wine” defined by 3, paragraph 1 of the Standard of Labelling of Fruit Liquor

 (B) In case of addition of sugar through the method defined by b) or c), 13, article 3 of the Liquor Tax Law, the weight of sugar to be added (excluding the sugar to be used for the fermentation of the wine already made by addition of sugar in bottle or closed container, without filling in other containers before consumption) shall be up to the following limit.

10mg/ 100mL for Kochu grapes (100%)

6g/100mL for Vinifera ( using 85% or more Vinifera)

8g/100mL for other varieties


(C) Total acidification shall be not more than 9g/L during the period from the harvest of grapes to bottling of wine.

(D) Agent for desacidification shall be used until the reduction of the total acidity is 5g/L

(E) Storing of wine during the process of production of wine shall be made in Yamanashi prefecture

(F) Bottling of wine shall be made in Yamanashi prefecture.


(3)  Management for keeping the characteristics of the liquor

A To use the indication “GI Yamanashi” the wine shall be confirmed before delivery of the wine, if the wine meets the requirements related to the characteristics of wine due essentially to the producing region, following the guidance made by the organization


   Name of the organization: GI Yamanashi management committee

  Address : 2nd floor, Yamanashi Prefecture Wine Production Cooperative in the Center of Local Industries

          3-13-25 Tokoji Kofu-shi Yamanashi Prefecture

    Tel :     055-233-7306

   Address of Web Site :

 B  GI Yamanashi Management Committee shall immediately announce, based on the guidance, when it recognizes that the weather has not been favorable during the growing period of vines.




                                               Made by Teiji Takahashi


Since the designation of GI Yamanashi in 2013 wines of about 40 wineries, half of wineries in Yamanashi total, have been recognized as GI Yamanashi in 2016. Examples of GI Yamanashi wines as of 2016 are as follows. Sensory test is conducted every year by each wine brand and by each lot.

At the moment, Hokkaido is now proceeding preparation work for being designated as GI Hokkaido, and a few other regions such as Nagano Prefecture have started studies for the designation as GI wine.

               Examples of GI Yamanashi wines in 2016

Diamond Winery

Chante YA Koshu Barrel fermentation 

Chante YA Muscat Bailey A plus

Grace Winery

  Grace Koshu Hishiyama Field  

  Grace Koshu Kayagatake  

  Grace Koshu

Misawa Winery (Grace Winery Misawa Vineyard

   Cuvée Misawa Akeno Koshu

 Cuvée Misawa (Meritage style)

   Grace Merlot

   Grace Chardonnay

Katsunuma Winery (Katsunuma Jozo)




  ARUGA BRANCA PIPA (Sparkling Koshu) 

Kurambon Wine

   Sol Lucet (Koshu)

   Sol Oriens Koshu

   Bel Canto Muscat Bailey A Barrel Aging

   Cabernet Sauvignon Harvested in Shitihyoutihata 

 Marquis Winery

Iro Grand Koshu

Iro Bailey A 

Rubaiyat WineryMarufuji Food Industry

  Ryubaiyat Chardonnay Old Yashiki Harvest

  Domaine Ryubaiyat (Bordeaux type)

  Ryubaiyat Koshu Sur lie

  Ryubaiyat Muscat Bailey A Barrel Aging

Soryu Winery

  Traditional Rich Taste Koshu

   Yamanashi Bailey A Barrel Aging

Shirayuri  JozoL’Orient Wine

   L’Orient Katsunuma Koshu 

   L’Orient Koshu Barrel Fermentation

Manns Katsunuma Winery

 Lunaris Koshu Barrel Fermentation

   Lunaris Koshu Sur lie

   Lunaris Koshu Methode Traditionnelle Brute 

   Lunaris Muscat Bailey A

Sapporo Beer Grande Polaire Katsunuma Winery

   Grande Polaire Yamanashi Koshu Barrel Fermentation

   Grande Polaire Yamanashi Katsunuma Special Fermentation

Château Mercian

  Château Mercian Jonohira Cabernet Sauvignon

  Château Mercian Yamanashi Bailey A

  Château Mercian Yellow Scent (Koshu)

  Château Mercian Koshu Gris de Gris

  Château Mercian Koshu Small Barrel Fermentation


  Shine (White(Koshu)

  Koshu Sur lie 

Lumière Sparkling (Koshu)

Lumière Delaware (Sparkling)


  Horloge White (Koshu and Sauvignon Blanc)

Château Sakaori Winery

  Koshu Dry 

  Koshu Barrel

  Muscat Bailey A Barrel Maturation

  Muscat Bailey A Barrel Maturation Cuvée Ikegawa

Yamanashi Mars Winery

  Hosaka Muscat Bailey A Cold Maceration

  Koshu Verdinho (Koshu)

Suntory Tomi-no-Oka Winery

 Tomi  White (Chardonnay)

  Tomi- no-Oka  Koshu