Aizawa Nouen
あいざわ農園
Hokkaido, Obihiro, Japan
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 5.5 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
At a Glance
2016
Founded
5.5 ha
Hectares
Region
Hokkaido, Obihiro, Japan
Grapes
Yamasachi, Yamabudou, Kiyomi, Kiyomai, Yamako, Seibui +4 more
Farming
JAS organic certified since 2017 with completely pesticide-free and chemical fertilizer-free viticulture.
Harvest
Hand-harvested with intensive manual attention including hand-picking of insects due to pesticide-free approach..
On the map
Aizawa Nouen — Obihiro, Hokkaido
View full map →Coming Soon (3)
A-danza Frizzante
2024 · Sparkling · Red · 11%Pre-Arrival
Blend (Kiyomai / Yamasachi)
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 Kiyomai and Yamasachi. Wild-fermented and bottled unfined with no added sulphur, it shows a pale garnet hue, fine soft bubbles, subtle floral and ripe-plum aromatics, and a bright, gently savoury finish.
Baba Koichi's Rose
2025 · Still · Rose · 11.5%Pre-Arrival
Blend (Kiyomai / Yamasachi)
A still rosé from Aizawa Nouen's certified-organic vineyards in Tokachi, Hokkaido, drawn from the hardy Kiyomai and Yamasachi crosses the family champions. Wild-yeast fermented with minimal intervention and made in tiny quantities — a gently fruited, honest expression of far-northern Japanese fruit.
Sachiroze
2024 · Still · Red · 11%Pre-Arrival
Yamasachi
Built on Yamasachi — an OIV-registered Japanese cross bred to survive Hokkaido winters below −30°C — this is a wild-fermented, low-sulphur 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.