UNVEILING THE ART OF
JAPANESE WINEMAKING
Woven into the Landscape
Spread across a sprawling 76.70-acre site in Kobe, Japan, Kobe Winery’s agricultural park is home to various grape varieties.
The winery is rooted in strategic choices, as its location and climate proved ideal for nurturing grapes with unique flavors and characteristics.
The soft Japanese PH levels bring thick, silky wines with a unique sweetness and smoothness, impossible to replicate elsewhere. The soil ensures efficient drainage, leading grapevines to create a robust root system producing flavors rich in “umami.”
The Meticulous Journey
The winemaking process at Kobe Winery begins with nurturing the grape branches. Careful pruning and management ensure optimal sun exposure and grape growth.
As the grape flowers bloom in early June, the winery’s dedicated farmers watch as the grapes mature over months, culminating in a deep purple hue that signifies that they are ready for harvest. During harvest season, the grapes are delicately handpicked and finally transformed into exceptional wine.
Master Winemaker
Mr. Matsumoto started his career learning brandy distillation in 1991. He broadened his experience by studying winemaking techniques in the early 2000s. After working in various wine industry roles, he spent the next decade gaining well-rounded expertise in the business. Finally, in 2018, he returned to his original passion for crafting high-quality wines and brandies.
Experience Japan’s Tradition and Passion
Explore Our Premium Japanese Wines
With every bottle, celebrate the alluring spirit of Japan and the artistry of Kobe Yubina Estate wines.