Kai Winery
甲斐ワイナリー株式会社
16 generations of history, self-grown Koshu and rare Barbera.
Established in 1986 in the Enzan (former Shioyama) district of Koshu City, Yamanashi, Kai Winery traces its roots to a sake brewery founded in 1834. The winery operates on a historic estate whose main building, wine cellar, and café are designated as nationally registered tangible cultural properties. True to its motto of careful, small-scale winemaking, Kai Winery handles everything in-house — from growing its own Koshu, Merlot, and rare-for-Japan Barbera grapes to fermentation and bottling — producing roughly 30,000 bottles a year. Visitors can tour the historic cellar and taste wines at the on-site cafe, 'Wine Cafe Koko,' set in a renovated Edo-period earthen warehouse.
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Who Is This For?
Ideal for those who appreciate the intersection of Japanese history, traditional cultural-property architecture, and small-batch, food-friendly wines made entirely in-house.
Frequently Asked Questions
- Does Kai Winery grow its own grapes and make its own wine?
- Yes. Kai Winery is a fully self-contained producer — it cultivates its own Koshu, Merlot, and Barbera grapes and handles fermentation and bottling on-site, rather than relying on contract winemaking.
- Can I visit the winery for a tour?
- Yes, the winery offers free tours of its historic, nationally registered cultural-property cellar and vineyards, followed by tastings.
- What kind of wine does Kai Winery specialize in?
- The winery focuses on wines that complement Japanese cuisine, centered on Koshu, Merlot, and the rare-for-Japan Barbera variety.
- Is there a place to eat at the winery?
- Yes, the on-site 'Wine Cafe Koko' serves lunch, snacks, and homemade cakes in a renovated Edo-period earthen warehouse.