Tada Wine

多田農園

Hokkaido, Kamifurano, Furano Basin, Japan

Tada Farm is a 125-year-old family farm in Kamifurano, at the heart of the Furano Basin in Hokkaido. Founded in 1901, the farm is now operated by third-generation owner Shigeo Tada, who planted the first 700 Pinot Noir vines in 2007 and completed the on-site winery in 2016. The winery occupies a renovated 50-year-old former onion storage building, using the natural environment for temperature regulation. In addition to wines, the farm produces ciders from estate-grown apples and operates a pension, farm cafe, barbecue house, and wine shop on the property.

Winemaking Philosophy

Tada Winery is committed to wild yeast fermentation as the cornerstone of its winemaking. The farm uses zero herbicides and zero chemical fertilizers, with goats grazing vineyard rows naturally. Wines are fermented with indigenous wild yeast, producing slower but more terroir-expressive fermentations. Most wines are bottled unfiltered with minimal sulfites.