Our Producers

Aizawa Nouen

あいざわ農園

Hokkaido, Obihiro

JAS-certified organic natural winery in Tokachi, Hokkaido, producing wild-yeast-fermented, unfiltered wines from cold-hardy Japanese hybrid grapes on 5.5 hectares carved from virgin forest.

3 wines

Coco Farm & Winery

ココ・ファーム・ワイナリー

Tochigi, Ashikaga

Pioneering Japanese natural winery in Ashikaga producing 250,000 bottles annually from 100% Japanese grapes, founded in 1958 as a social enterprise employing people with intellectual disabilities on steep hand-farmed hillside vineyards.

5 wines in stock · 20 total

Domaine Hase

ドメーヌ長谷

Nagano, Chikumagawa Valley

Domaine Hase (Hikaru Farm) is a family-run natural winery founded in 2017 by Mitsuhiro Hase in the Fukuihara district of Takayama Village, Nagano, Japan, producing terroir-driven, low-intervention wines from organically farmed, field-blended vineyards at 800–850 metres altitude.

1 wine in stock · 4 total

Domaine Nakajima

ドメーヌ ナカジマ

Nagano, Tomi

Family-run natural winery in the Chikumagawa Wine Valley, Tomi, Nagano. Founded 2014 by ex-systems engineer Yutaka Nakajima after training in the Loire, Baden, and at Coco Farm. Hand-farms 1.5 hectares of steep south-facing clay slopes at 850m elevation. Loire and Jura varieties. Wild yeast, minimal sulfite. A few thousand bottles per year.

8 wines

Domaine Tetta

Okayama, Niimi

Pioneering natural winery on a limestone karst plateau in Okayama, aging wild-yeast-fermented wines in disused mining tunnels to express the rare minerality of one of Japan's most distinctive terroirs.

2 wines in stock · 19 total

Fattoria AL FIORE

ファットリア アル フィオーレ

Miyagi, Kawasaki

Fattoria AL FIORE is a natural winery in Kawasaki Town, Miyagi Prefecture, founded in 2015 by Hirotaka and Reina Meguro at the foot of the Zao Mountains. Housed in a converted school gymnasium, they produce additive-free wines using wild yeast fermentation, gravity transfers, and amphora aging across two lines: estate-grown Fattoria AL FIORE and the cat-named NECO series.

2 wines in stock · 5 total

Niseko Winery

ニセコワイナリー

Hokkaido, Abuta

Niseko Winery is Hokkaido's sole certified-organic sparkling wine producer, located at the foot of Mount Yotei. Founded in 2016 by former international banker Yasunori Homma, the 4-hectare estate grows 10 Vinifera varieties using JAS-certified organic methods and produces Methode Traditionnelle sparkling wines — the first 100% Vinifera organic sparkling wines in Japan.

4 wines

Tada Wine

多田農園

Hokkaido, Kamifurano, Furano Basin

Third-generation Hokkaido farm (est. 1901) turned natural winery. Owner Shigeo Tada planted the first vines in 2007 and built the winery in 2016. Known for wild yeast fermentation, zero herbicides/chemical fertilizers, goat-managed vineyards, and unfiltered minimal-sulfite wines. Located in the extreme climate of the Furano Basin where winter temperatures reach -30C. Also produces estate cider and operates a farm-stay pension and cafe.

2 wines

Due Punti

デュエ プンティ

Hokkaido, Hokuto

Due Punti sits on a south-southwest slope above Hokuto, in Hokkaido's Oshima Peninsula — a strip of warm-current coastline at roughly the latitude of Rome, where Hakodate Mountain anchors the view and the Tsugaru Strait keeps the winters surprisingly mild. Founder Shinsuke Isaka came home to plant it in 2020 after a long apprenticeship abroad: a working-holiday year at Kusuda and Neudorf in New Zealand, sommelier shifts in London, two vintages in central Italy at Falesco, and three more as winemaker at Camel Farm in Yoichi. The estate's name — Italian for "two points" — names the pair of ideas he came back with: quality first, and a wide perspective. Two hectares of Pinot Noir, Pinot Blanc, Chardonnay, and Zweigelt grow on andosol topsoil over hard, root-stopping clay — a soil profile Isaka calls one of the rarest in the wine world. The vines are kept low and untrellised so that Hokuto's deep winter snow can insulate them; in summer, every flower cap is blown off the bunches with compressed air to head off botrytis before it starts. The first wines from the new on-site cellar — built in 2023 — are quietly establishing Due Punti as one of the most thoughtful new addresses on Hokkaido's slowly emerging Pinot map.

Coming Soon

no.505 Hiroshima Winery

no.505 ヒロシマワイナリー

Hiroshima, Mihara

Hiroshima's first dedicated natural-wine winery, no.505 was opened on May 5, 2024 — the date is its name — by Shingo Otō, a former Tokyo fashion-event director who'd been pouring natural wine at his Shibuya shop no.501 since 2016. The estate sits at 420 metres on a plateau in Mihara's Yamato-cho, fifteen minutes from Hiroshima Airport, on family land Otō began experimenting with grapes nearly a decade before bottling here. Head winemaker Toshihide Arai joined from a cellar in neighbouring Okayama; production manager Mayumi Yuguchi came west with the project from the Tokyo shop. What sets no.505 apart isn't only that it's the prefecture's first natural cellar — it's the choice of fruit. Otō and Arai work mostly with Japanese table-grape varieties (Shine Muscat, Delaware, Aki Queen, Tenshu, Fujiminori, Pione, Niagara) farmed without chemicals, hand-picked berry by berry by ripeness, and fermented only on wild yeast with no added sulfites. The wines are bottled under names that read like postcards from a Hiroshima living room — Blue Pickup Truck, Yes Backflip, Terrible-Twos Phase, Midori-chan, the dialect particle Jaro — and the project's whole reason for being, in Otō's telling, is to make natural wine feel less reverent and more reachable. In November 2024 no.505 was the only Japanese exhibitor at RAW WINE in New York and Toronto.

Coming Soon

Torocco Winery

トロッコワイナリー

Hokkaido, Hokuto

Torocco Winery sits on a south-facing slope of Mt. Kannon in Hokuto, the small Oshima-peninsula city that looks across the bay toward Hakodate. Founded in 2021 by Sapporo chef Akihiro Nagao — the same hand behind the French restaurant Aki-Nagao — the project took over a long-tended cherry and prune orchard called FRONTIER, kept the thirty-year-old Niagara vines that came with it, and began the slow work of planting vinifera around them: Pinot Noir, Pinot Meunier, Pinot Gris, Chardonnay, Riesling, Gewürztraminer, Gamay, Savagnin. Three hectares, ten varieties, and, because Hokkaido waits for nothing, plenty of wind. The cellar opened in September 2024; until then the early bottlings — pétillants of estate Niagara, plus Yoichi-sourced Acolon, Kerner and Pinot Noir — were made under contract at 10R in Iwamizawa, where low-intervention is the house language. The name is the giveaway. A torocco is the small mine-cart railway that quietly moves what matters from the slope to the kitchen, and Nagao and vineyard manager Sachiko Ishida have built the winery as exactly that: a slow, self-rooted line connecting the Hokuto land to the table, one bottle at a time.

Coming Soon