Aizawa Nouen

あいざわ農園

Hokkaido, Obihiro, Japan

Website ↗@aizawanouen.hokkaido Producer Sheet (PDF)

Aizawa Nouen is a family-run natural winery in Tokachi, Obihiro, Hokkaido — the first new winery in the Tokachi region in 56 years. Founded by Ichiro Aizawa and his wife Rina, the estate farms 5 hectares of JAS-certified organic vineyards carved from virgin forest, cultivating cold-hardy Japanese hybrid and wild grape varieties entirely without pesticides or chemical fertilizers. Wines are fermented with wild yeast, bottled unfiltered and unfined with minimal SO2. Beyond winemaking, Aizawa Nouen is committed to fostering a new generation of wineries in Tokachi and revitalizing the region.

Winemaking Philosophy

Winemaking is rooted in the belief that healthy, pesticide-free grapes grown in harmony with the surrounding forest will express their true character through natural fermentation. Vineyards were cleared from untouched Hokkaido wilderness, with ~2,000 trees planted around plots to recreate native ecosystem and encourage biodiversity.

About Tokachi

Tokachi (十勝) is the eastern Hokkaido plain centered on Obihiro and Ikeda. Ikeda Town opened Japan’s first municipally-operated winery here in 1963 — a regional revitalization experiment that became a model for postwar Japanese wine development.

At a Glance

2016

Founded

5 ha

Hectares

Region

Hokkaido, Obihiro, Japan

Grapes

Yamasachi, Yamabudou, Kiyomi, Kiyomai, Yamako, Seibui +4 more

Farming

Growing grapes in Tokachi, Hokkaido since 1998.

Harvest

Hand-harvested with intensive manual attention including hand-picking of insects due to pesticide-free approach..

On the map

Aizawa Nouen — Obihiro, Hokkaido

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Available Now (2)

A-danza Frizzante

2024 · Sparkling · Red · 11%

Blend (Yamasachi/ Kiyomai)

From the Aizawa family's pioneering organic estate in Tokachi, Hokkaido — the region's first new winery in more than half a century — this dry rosé frizzante is built on cold-hardy indigenous Yamasachi and Kiyomai. Wild-fermented and bottled unfined with no added SO2, it shows a pale garnet hue, fine soft bubbles, subtle floral and ripe-plum aromatics, and a bright, gently savory finish.

Blend of Yamasachi (52%) and Kiyomai (48%). Whole-bunch pressed. Fermented in stainless steel tanks with wild yeast. Bottle fermented with grape juice addition.

Sachiroze

2024 · Still · Rose · 11%

Yamasachi

Built on Yamasachi — an OIV-registered Japanese cross bred to survive Hokkaido winters below −30°C — this is a wild-fermented, low-SO2 rosé from Aizawa Nouen's organic Tokachi estate. Sweet berry and black-tea aromatics lead into a juicy palate carried by fresh, well-balanced acidity.

Carbonic Maceration for 10 days. Fermented in stainless steel tanks with wild yeast. Aged for 5 months in 500 L old oak barrels.

Context

Japanese wine, from the soil up.

The reference: regions, grapes, history, and the growers we work with.

Read the reference

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