Jiki no Hatake
じきの畑
Natural coexistence farming — certified organic in Yoichi
Jiki no Hatake is a small organic wine estate in Yoichi, Hokkaido, founded in April 2017 by a farmer-winemaker who relocated from the city with his family in 2015. After two years of agricultural training, he began cultivating vinifera varieties on a hilltop in the Nobori district. The name 'jiki' holds three meanings — 季 (season), 直 (honesty), and 喰 (food) — reflecting a philosophy of natural coexistence over intervention. All vineyards hold JAS organic certification. Wild yeast fermentation, zero or minimal sulfite addition, and unfiltered bottling define every wine. From 2024, all grapes come exclusively from the estate. A small flock of sheep closes the loop with circular agriculture. Cellar work is carried out in partnership with 10R Winery in Iwamizawa, where the owner undergoes intensive two-month apprenticeships each October–November.
www.jiki.wine/ ↗Cuvées
夕
Yuu
RedZweigelt
A single-variety red from Jiki no Hatake made entirely from Zweigelt, a cool-climate Austrian red variety that has found a natural home in Yoichi. Named 'Yuu' (evening), the wine captures the quiet, atmospheric character of the vineyard at dusk. The 2021 vintage underwent 44 days of maceration — 22 days cold soaking followed by 22 days of fermentation — with selective punch-downs to build structure without harshness. Blood orange aromatics, balanced tannins, and a composed, elegant finish distinguish this wine as a serious expression of cool-climate Hokkaido red.
霞
Kasumi
WhiteGrüner Veltliner
A zero-sulfite, single-variety white from 100% Grüner Veltliner — a milestone wine that required five years of vine maturity before the first bottle was made. Named 'Kasumi' (haze or mist), the name carries dual meaning: the morning mist that blankets the Yoichi vineyard, and the Tsumaguro Aokasumikame, a pest insect that challenges organic viticulture and with which the winemaker has chosen to coexist rather than fight. No sulfur dioxide is added from harvest through bottling. Mineral-driven with bright acidity, green apple, and a signature cool-climate white pepper note. Production is extremely limited — as few as 80 bottles in a single vintage.
じきの畑 白
Jiki no Hatake Blanc
WhiteChardonnay · Müller-Thurgau
Organic white wine from Jiki no Hatake in Yoichi, produced from grapes grown without pesticides or herbicides.
じきの畑 赤
Jiki no Hatake Rouge
RedPinot Noir
Organic Pinot Noir from Jiki no Hatake in Yoichi, vinified with minimal intervention.
環
Meguru
WhiteChardonnay · Sauvignon Blanc · Pinot Blanc · Grüner Veltliner
A blended white from Jiki no Hatake's certified organic vineyard in Yoichi. Whole-bunch pressed and fermented with wild yeasts in stainless steel, 'Meguru' (to circulate) embodies the farm's circular philosophy — grapes become wine, wine is drunk, and the residue returns to nourish the vines. The blend changes with the vintage as each variety reaches its natural expression. Tropical fruit aromas (pineapple, mango) mingle with citrus (lemon, quince), while the palate shows rounded acidity and vivid fruit intensity with a clean finish.
Who Is This For?
For wine lovers who value authenticity over commercial consistency — those drawn to minimal-intervention wines that change with every vintage, embrace natural variability, and reflect the honest character of a single farm and family in Hokkaido.
Frequently Asked Questions
- What is Jiki no Hatake's winemaking philosophy?
- Jiki operates on a philosophy of subtraction — removing unnecessary interventions rather than adding complexity. Wild yeast fermentation, no fining agents, and minimal or zero sulfites let each vintage speak honestly. The goal is not 'organic wine' as a trend, but sustainable livelihoods built on understanding the land.
- Where are the wines made, and why at 10R Winery?
- Grapes are grown at the estate in Yoichi's Nobori district, but fermentation and aging take place at 10R Winery in Iwamizawa. The owner undergoes a two-month residential apprenticeship there each October–November, treating it as an ongoing education. He plans to continue this practice for at least a decade.
- How small are the production volumes?
- Extremely limited — the 2022 Kasumi (Grüner Veltliner) yielded just 80 bottles. Annual production varies widely with the harvest. Wines routinely sell out through the estate website and the Yoichi Furusato Nozei (hometown tax) program.
- Are Jiki wines suitable for aging?
- Yes. Most white wines peak after 5 years of bottle age, with optimal drinking windows of 5–10 years. The red Yuu (Zweigelt) benefits from 5+ years of cellaring. However, zero-sulfite wines like Kasumi should be consumed within a few days of opening once the bottle is unsealed.
- What food pairs best with Jiki wines?
- The bright acidity and mineral character of the whites pair naturally with Hokkaido seafood — sea urchin, salmon sashimi, grilled scallops — as well as mountain vegetables and lightly seasoned Japanese cuisine. The Yuu red suits grilled local lamb, mushroom dishes, and umami-rich stews.