Hiyori Winery

日和ワイナリー

Hiyori Winery crafts terroir-expressive Koshu from the prestigious Toriibira district of Katsunuma using ecobiotic farming and low-temperature fermentation — recognized at JWA 2025 for consistent quality.

Hiyori Winery is a premium craft winery founded in April 2018 by Maeri Hayasaka, located at Katsunuma 2543-3, Katsunuma-cho, Koshu City, Yamanashi Prefecture — the historic heartland of Japanese winemaking. The name "Hiyori" (日和) means "favorable weather" or "auspicious day," embodying the founders' wish that every bottle brings positivity and vitality to the moment it is opened. The winery's own vineyards sit in the prestigious Toriibira district of Katsunuma, a sun-drenched plateau renowned throughout Japan for its exceptional sunlight, dramatic day-night temperature swings, and excellent natural drainage — conditions that concentrate flavors and produce grapes of outstanding quality. Hiyori cultivates primarily Koshu, Japan's ancient indigenous white grape variety, alongside Chardonnay. Their viticultural philosophy centers on ecobiotic farming: enriching the soil with charcoal and lactic acid bacteria to build deep organic matter and foster a living, balanced ecosystem in the vineyard. In the cellar, Hiyori practices strict temperature management and low-temperature fermentation, a technique that gently coaxes out the natural elegance and delicate aromas of Koshu rather than forcing extraction. The resulting wines are precise, pure, and reflective of their terroir. The flagship "hiyori Katsunuma Kosada Koshu" (小佐手甲州) is sourced exclusively from select Koshu vines in the Kosada sub-district and is prized for its pellucid aroma of Japanese citrus and pear, gentle fruitiness with subtle bitterness, and seamless affinity with Japanese cuisine. Beyond still wine, Hiyori has expanded into craft beverages with flair: in 2025 they launched "hiyori vermouth," a Japanese vermouth made from their own wine base infused with Japanese botanicals including Kihada bark (historically used since the Jomon period) and Yamanashi-grown mugwort, available in four expressions — Sakura (sweet), Yuzu (white), Lemon (dry), and Kihada (extra dry). This botanical ambition underscores their broader vision as a craft beverage brand sending Japanese culture to the world. Hiyori was recognized in the Japan Winery Award (JWA) 2025, confirming their position among Japan's quality-driven small producers. Their collaboration with master sommelier Shinya Tasaki at the "Cave de ワイン県やまなし" event further demonstrates their prominence in Japan's wine scene.