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<The origin of Koshu grapes>
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The original Koshu grapes were brought into
Japan alongside Buddhism from Caucasus through
Silk Road. It was then spread in Japan and took root
in Katsunuma, where the natural environment
was suitable for cultivating grapes. |
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In early days, these grapes were cultivated
in Daizenji Temple in Katsunuma for medicinal
purposes, which is said to be the beginning
of viticulture in Japan. People visited Daizenji Temple to study the
grapes in Katsunuma called Koshu grapes. Koshu grapes spread all over Katsunuma. It is said that the viticulture of Koshu
grapes began more than 12 centuries ago.
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There is a legend about the origin of viticulture
of Koshu grapes. According to the
legend, in 718 a Buddhist monk named Gyoki
had a vision of Yakushi Nyorai (Buddha of
Medicine) holding a bunch of grapes in his
dream. Following this vision, Gyoki built Daizenji
Temple and started cultivating the grapes
for medicinal purposes. |
(Daizenji temple) |
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During Edo period (1603-1867), Tanashiki-saibai
(Overhead trellis-type cultivation method)
was implemented by a prominent Japanese doctor
called Tokuhon Kai. By using this method, grape harvesting became
more efficient and it made great progress
in the viticulture of Koshu grapes. |
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In the Meiji era around 130 years ago, wine
production was promoted by the government
as part of a national project to learn western
culture. Two local young men, Ryuken Tsuchiya and
Masanari Takano, were sent to France to study
wine-making. After coming back from France, they tried
making the first wine in Japan. However, Koshu grapes were found to be unsuitable
for wine-making. It was because Koshu grapes were originally
grown for medicinal purpose, and then later
improved mainly for table grapes. Viniculture of Koshu as table grapes continued.
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During the war, Koshu grapes were a valuable
source for extracting tartaric acid, which
were used for military purpose.
In the middle of Showa era (1926-1988), sightseeing
became very popular in Japan. Katsunuma came into the limelight as “hometown
of grapes”. As a result, vineyards were cultivated for
the tourists, and farmers put their effort
in growing table grapes. However, despite the hard work required the
unit price of Koshu grapes was very low,
and as a result more and more farmers gradually
gave up growing them. On the other hand, customs duties on foreign
wine imports were abolished and many foreign
wines started coming into the Japanese market.
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Even in this situation, wines continued to
be made from Koshu grapes and were loved
by the people in Katsunuma as an indispensable
part of their dining culture.
The history of Koshu grapes reflects that
of Katsunuma and the rest of Japan. We consider that only wines made from Koshu
grapes are the truly Japanese. We shall keep improving our ways of cultivating
Koshu grapes to offer excellent wines not
only to the connoisseurs but also to the
general customers.
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Copyright(C)2016. KATSUNUMA WINERY CO,LTD.
*Picture of Gyoki is owned by Sakai
City
Museum.
Powered by S.J. CO, LTD.
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