Grape Republic
グレープリパブリック
Japan's largest amphora-fermented, zero-additive natural wine producer
Grape Republic is a natural wine producer based in Nanyo City, Yamagata Prefecture, northeastern Japan. Founded in 2017 by Takayuki Taira after learning of abandoned vineyard land in his mother's hometown during the 2011 Tōhoku earthquake relief effort, the winery set out to revive the region's grape-growing heritage. Its cellar houses seventeen amphorae of up to 1,000 liters — one of the largest amphora-based winemaking operations in Japan — used to ferment local varieties such as Delaware, Niagara, Steuben, Muscat Bailey A, and Neo Muscat with wild yeast alone. Every wine follows a strict 'Made of 100% Grapes' philosophy: no added sugar, acids, sulfites, or commercial yeast, and grapes are dry-farmed and hand-harvested. This zero-zero, minimal-intervention approach has earned Grape Republic international recognition, with wines poured at RAW WINE and distributed by natural wine importers across the US, Europe, and Asia.
grape-republic.com/ ↗Cuvées
No cuvées registered yet.
Who Is This For?
Ideal for natural wine enthusiasts and adventurous drinkers seeking terroir-driven, zero-additive wines that pair exceptionally well with diverse cuisines.
Frequently Asked Questions
- Does Grape Republic use any added sulfites?
- No. Grape Republic makes zero-zero wines with no added sulfites, sugar, acids, or commercial yeast — only grapes and wild fermentation.
- What makes their winemaking process unique?
- The winery ferments in seventeen amphorae of up to 1,000 liters, one of the largest amphora-based cellars in Japan, giving natural temperature control and distinctive skin-contact character.
- Who founded Grape Republic and why?
- Takayuki Taira founded Grape Republic in 2017 after learning of abandoned farmland in his mother's hometown of Nanyo City during Tōhoku earthquake relief work, aiming to revive the area as a major wine region.
- What grape varieties does Grape Republic use?
- Primarily Delaware, along with Niagara, Steuben, Muscat Bailey A, and Neo Muscat — all traditional Yamagata varieties grown organically and dry-farmed.