They are Mr. Ota and Mr. Kimura. Mr. Ota’s farm is located at the foot of Mt. Iwaki, which is also referred to as “Tsugaru Fuji.” The greatest attraction of Tsugaru is that it has a sharp temperature difference between day and night. This time of year, the temperature rises to as high as 30 degrees C at noon, but it drops to as low as 20 degrees C at night, which is a little chilly. And a constant wind blowing produces high-quality grapes as it allows grapes to retain good acidity and lets their flavors slowly matured.

We have been growing grapes for wine in this region for nearly 40 years. A variety that is particularly drawing attention lately is Sauvignon Blanc. The variety, which is being grown with Chardonnay and Pinot Noir, is known as a wine representing Japan and was awarded a gold medal at the Japan Wine Competition.

“You are producing Sauvignon Blanc that won gold 3 years in a row. Are you happy about it?” I asked. “It is meaningless just to produce grapes representing Japan. It is meaningful only when grapes we produce are recognized as meeting the global standards,” he replied. Looking at him saying this, I thought they knew the potential of the region more than anyone else because they had been growing grapes in the region for a long time.

Next, I visited Mr. Kimura’s farm. He, too, believes in the potential of Sauvignon Blanc and is now only growing the variety. Labor shortage is not limited to the grape production, but affects the entire Japan’s agriculture, including this region. Even a great production site like this will be lost, if there is no one to take care of it.

Mr. Kimura’s farm will be taken over by his son, so excellent grapes will continue to be produced. But labor shortage is a problem that must be solved for grape production in the region to be passed down to the next generation. We need to work to convey the attraction of grape production, not apple production, to younger generations to make “Tsugaru” recognized as one brand.

This time I was accompanied by Chef Sasamori who is an Aomori native and is running a self-sufficient Italian restaurant in Hirosaki City. Chef Sasamori has been running his own winery in the city since 2010. I visited his vinery. Only varieties rarely seen in Japan are planted there, such as Nebbiolo, a native variety to Italy. Holding a belief in the potential of Tsugaru, he is working in nature every day, repeating various trials and errors.



Advantages of Tsugaru, its culture, people rooted in the region who embody the culture, and an organization capable of creating a sustainable environment that can support them and can be passed on to future generations. When all of them are integrated together, I think, the region will evolve into a more attractive one. Like the rice paddy art, I will promote this unique and wonderful Tsugaru region through its wine and continue to convey not only the taste of “Japan Premium Tsugaru” wine but also its rich story to a wider public, as Suntory’s wine brand ambassador.