We always live close to the vineyards and spend time together with the Koshu grape trees coexisting with the nature of Katsunuma. In this environment, our most important
concern is to improve the quality of the
Koshu grapes variety. traditionally grown
as table grapes, and turn it into an original
variety with high potential for wine production. There are three challenges in front of us:
First, although Katsunuma is favored with a climate
which is great for vine growing, the soil
there tends to be too fertile for growing
grapes for the wine. We believe that the
vine plants which struggle to grow under
severe soil conditions concentrate all their
nutrients into each grain. In light of this,
we dared to place Koshu grape trees in this
severe environment and therefore it became
possible to grow high quality Koshu grapes
which reflect the individuality of our land.
Second, while continuing the tradition of "Tanashiki saibai(trellis-type cultivation)", from the viewpoint of growing Koshu grapes for wine making, we reduced the number of bunches borne by one grape tree as much as possible and narrowed the room between the bunches so that the nutrient stored in each grain fruit will increase.
Third, we work hard on cloning Koshu grapes for wine.
Up to now, cloning the tree whose potential for wine making was maximized by our efforts has enabled us to harvest Koshu grapes which have given further potential to the following generation of the cloned tree. We also eye the possibility for mutation through seedling as a part of our pursuit for higher quality grape trees
"Tanashiki saibai(trellis-type cultivation)", which dates back to ancient times in Japan and is based on Katsunuma's climate and soil property, is essential for growing healthy Koshu grapes. While we pay due respect to this old method, we always attempt to grow higher quality grapes through adopting different methods in pruning and training for table grapes, and increasing the exposure of the grapes to the sun and improving the bunch and grain picking methods.