Niseko Winery

ニセコワイナリー

Hokkaido, Abuta, Japan

Niseko Winery is the sole winery in the town of Niseko, Hokkaido, perched on a hillside at the foot of Mount Yotei. Founded in 2016 by Yasunori Homma — a former international banker turned winemaker — the estate is one of only two organically certified wineries in all of Japan. The winery specialises exclusively in organic sparkling wines made by Methode Traditionnelle, with secondary fermentation in bottle and extended lees ageing of 18+ months. A unique six-variety blend draws on ten cold-climate cultivars including Pinot Noir, Chardonnay, Kerner, and Zweigelt. The wines show concentrated fruit, fine persistent bubbles, and crisp acidity — qualities shaped by Hokkaido's cool climate, volcanic ash soils, and 16-metre annual snowfall. Current production is 3,000 bottles per year, sold only at the winery and online, with complete sellouts each vintage.

Winemaking Philosophy

Homma's philosophy is rooted in working with — not against — the extreme conditions of Niseko. After years of struggle, he pivoted from still wine to sparkling, recognising that the naturally high acidity from this harsh climate was an asset rather than a limitation. Homma views the winery as expanding the Niseko brand beyond skiing, helping visitors experience the region through all five senses.