Funakoshi Winery
船越ワイナリー
Japan's most unexpected comeback story: rice farmers who revived winemaking in Chiba for the first time in 90 years, crafting natural, additive-free wines with deep local roots and a Connoisseurs Award at JWA 2025.
Funakoshi Winery (船越ワイナリー) is a pioneering Japanese winery established in 2020 in the Funakoshi district of Tako-machi, Katori-gun, Chiba Prefecture — the first new winery to open in Chiba in 90 years. Founded by local rice farmers as a community revitalization initiative, the winery is led by CEO Junichi Katsumata and driven by a mission to craft delicious, body-friendly wine that the town of Tako can be proud of on the world stage. The winery produces wines under the label 'Tako Wine' (多古ワイン), sourcing grapes primarily from Ibaraki Prefecture (Muscat Bailey A), and also from Iwate, Yamagata, and Yamanashi, while working toward growing its own grapes in Tako by 2024 — cultivating Yamasouvignon (ヤマソービニヨン), a yamabudo hybrid, on a vineyard with over 50 years of grape cultivation history. Winemaking is handled by Natsumi Tobari, who trained under winemaker Shiose at Le Milieu in Nagano. The house style is low-intervention and natural: the signature technique is 'kamoshi fermentation' (かもし発酵), a skin-contact whole-cluster fermentation that extracts maximum character from the fruit. Sulfites are kept minimal — only 30 ppm at the beginning of fermentation, with zero added at bottling — resulting in wines that are fresh, spicy, and food-friendly. Product lines include 'VineSpace' (an introductory red from Muscat Bailey A) and 'Goodness' (a pétillant naturel-style rosé from Ibaraki Muscat Bailey A). Funakoshi Winery received recognition at the Japan Winery Award (JWA) 2025, earning a Connoisseurs Award — a distinction awarded to emerging wineries capturing the attention of wine professionals. The winery also collaborates with Hotel New Otani Makuhari, one of Chiba's landmark hotels, placing Tako Wine on the menus of Tokyo-area fine dining establishments.
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Who Is This For?
For lovers of natural and low-intervention Japanese wine who want to discover something genuinely off the beaten path. Also perfect for adventurous food-pairing explorers: Tako Wine's fresh, spicy profile pairs beautifully with seafood, Chiba peanut dishes, and light Kanto-style cuisine. Great for wine drinkers looking to support small, community-driven Japanese producers.
Frequently Asked Questions
- Where exactly is Funakoshi Winery located?
- The winery is in Funakoshi district, Tako-machi, Katori-gun, Chiba Prefecture (〒289-2244 千葉県香取郡多古町船越2006). You can visit on specific open days — roughly three days per month — between 9:00 and 17:00.
- What grapes do they use?
- Currently Muscat Bailey A (from Ibaraki), Yamasouvignon, mountain grape (yamabudo / Gassan No.1 from Yamagata), Chardonnay, Sauvignon Blanc, Merlot, and Pinot Noir sourced from partner farmers in Iwate, Yamagata, Ibaraki, and Yamanashi. The winery is actively developing its own Tako-grown vineyard.
- What makes their winemaking style unique?
- Funakoshi uses 'kamoshi fermentation' — whole-cluster skin-contact fermentation including skins, seeds, and juice — to extract maximum flavor and texture. Sulfites are kept extremely low (30 ppm at fermentation start only, zero at bottling), resulting in naturally expressive, additive-free wines.
- Have they won any awards?
- Yes — Funakoshi Winery received a Connoisseurs Award at the 8th Japan Winery Award (JWA) 2025, recognizing them as an emerging winery capturing the attention of wine professionals.