Kinjyo Budoshu
錦城葡萄酒
A family Katsunuma winery crafting crisp, food-friendly Koshu since 1963.
Kinjyo Budoshu is a small, family-rooted winery in Todoroki, Katsunuma, Koshu City, in the heart of Yamanashi's historic wine country. Its origins trace back to local grape farmers making wine for their own use in the early Showa era, and it was formally incorporated in 1963. The winery still produces only around 38,000 bottles a year, made exclusively from grapes grown in and around Katsunuma on well-drained, stony soil between the Hira and Tagusa rivers. Its signature wine is a crisp, dry Koshu built to accompany everyday Japanese meals, alongside a fruit-forward Muscat Bailey A red that has been recognized at the Japan Wine Competition.
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Who Is This For?
For those who want an authentic, unpretentious taste of Katsunuma winemaking — dry, food-friendly Japanese wines from a small producer working closely with local grape growers.
Frequently Asked Questions
- What is Kinjyo Budoshu known for?
- A crisp, dry Koshu made entirely from Katsunuma-grown grapes, designed to pair naturally with everyday Japanese cuisine.
- Where is Kinjyo Budoshu located?
- In Todoroki, Katsunuma-cho, Koshu City, Yamanashi Prefecture — the historic heart of Japanese winemaking.
- How long has Kinjyo Budoshu been making wine?
- Its roots go back to home winemaking by local grape farmers in the early Showa era, and it was formally incorporated as a winery in 1963, giving it over 80 years of winemaking heritage.
- Has Kinjyo Budoshu won any awards?
- Its 2017 Muscat Bailey A won a bronze medal in the domestic hybrid grape red wine category at the 2018 Japan Wine Competition.