Ikeda Winery
イケダワイナリー
Family-crafted Koshu and Muscat Bailey A from the heart of Katsunuma
Founded in 1995 by winemaker Toshikazu Ikeda (1950–2023), Ikeda Winery is a boutique, family-owned winery in the heart of Katsunuma, Yamanashi Prefecture — the birthplace of Japan's wine industry. After training as a fermentation and barrel-aging specialist at a Katsunuma winery, Ikeda realized his long-held dream of independence with his own house. Today his eldest son, Hidetoshi Ikeda, continues the family's winemaking philosophy and technique. The winery sources high-quality fruit from trusted contract growers built on long-standing relationships and repeated vineyard visits, producing small-batch Koshu and Muscat Bailey A alongside a small selection of international varieties, including a notable Syrah from vines grown behind the winery. Their guiding idea is that wine connects the hearts of the maker and the drinker.
www.ikedawinery.com/ ↗Cuvées
No cuvées registered yet.
Who Is This For?
Ideal for wine lovers seeking authentic, small-batch Japanese wine and those who enjoy pairing delicate Koshu and Muscat Bailey A with Japanese cuisine.
Frequently Asked Questions
- When was Ikeda Winery founded and by whom?
- It was founded in 1995 by Toshikazu Ikeda, a fermentation and barrel-aging specialist who had trained at another Katsunuma winery before starting his own.
- Is Ikeda Winery still family-run?
- Yes. Toshikazu Ikeda's eldest son, Hidetoshi Ikeda, now leads winemaking, carrying forward his father's philosophy and techniques.
- What grape varieties does Ikeda Winery focus on?
- Primarily Koshu for white wines and Muscat Bailey A for reds, with a small amount of Syrah and other international varieties grown behind the winery.
- Do Ikeda Winery's wines pair well with Japanese food?
- Yes, their wines are made to complement the delicate flavors of Japanese cuisine, particularly seafood and seasonal vegetable dishes.