ProducerKatsunuma

Kizan Winery

機山洋酒工業

Third-generation family winery since 1930, celebrated for Japan's finest traditional-method Koshu sparkling wine and consistent five-star recognition at the Japan Winery Award, all at an exceptional everyday price.

Kizan Winery is a small, third-generation family-run winery founded in 1930 in Koshu City (Enzan/Shioyama district), Yamanashi Prefecture. The name Kizan derives from the posthumous Buddhist name of warlord Takeda Shingen, whose family temple Erinji stands nearby. Third-generation winemaker Kozo Tsuchiya holds a PhD in microbiology from Tokyo University and began winemaking in 1994; his wife Yukari, also an oenologist, studied at the University of Adelaide (Roseworthy). Together they handle cultivation, vinification, and sales almost entirely by themselves. The winery works with approximately 1.1 hectares of estate vineyards plus contracted growers exclusively in the Higashi-Yamanashi district, focusing on the indigenous Koshu grape for its sparkling and still whites, and Black Queen for its red. Their hallmark is the Kizan Sparkling Traditional Brut, a methode traditionnelle Koshu sparkling aged 12 months on lees, produced at an exceptional price point. The winery received five consecutive five-star ratings from the Japan Winery Award (2019-2023) and again in 2025. Their guiding philosophy: craft honest wines that belong on the everyday Japanese dining table.

kizan.co.jp ↗

Cuvées

Who Is This For?

For curious wine lovers who value honest, terroir-driven Japanese wines at everyday prices, especially those who enjoy pairing wine with Japanese cuisine, sushi, tempura, and home-cooked meals. Also ideal for anyone seeking an entry point into traditional-method sparkling wine without breaking the budget.

Frequently Asked Questions

What is Kizan's most famous wine?
The Kizan Sparkling Traditional Brut, a methode traditionnelle sparkling wine made from 100% Koshu grapes, aged 12 months on lees in bottle. It delivers fine, persistent bubbles with citrus, green apple, and brioche notes at a price point far below comparable imports, and is considered one of Japan's benchmark sparkling wines.
Why is Kizan so highly regarded despite its small size?
Kizan's consistently high quality stems from a tight focus: two highly trained winemakers (one with a PhD in microbiology, the other a university-trained oenologist) working exclusively with Higashi-Yamanashi grapes, keeping the lineup to just six dry wines, and following a philosophy of minimal intervention to let the fruit speak. The Japan Winery Award has recognised this with five-star ratings in five consecutive years plus 2025.
What food pairs well with Kizan wines?
Kizan White (Koshu) pairs beautifully with sashimi, white fish, tempura, and light Japanese dishes. The Kizan Sparkling Traditional Brut suits sushi, oysters, and festive occasions. Kizan Red (Black Queen) complements grilled meats, yakitori, and mildly aged cheeses. All wines are designed to complement everyday Japanese dining.
Can I visit or buy Kizan wines?
The winery is open 9:00-17:00 daily (call ahead during harvest). Free tastings of still wines are offered at the cellar door; you can also look around the barrel-aging cellar and a 130-year-old traditional Japanese farmhouse. Wines are sold directly at the winery, by telephone/mail order, and through selected retailers in Japan. Overseas shipping is not available.
Who are the winemakers at Kizan?
Third-generation winemaker Kozo Tsuchiya holds a PhD in microbiology from Tokyo University and has been making wine since 1994. His wife Yukari is a certified oenologist who studied at the University of Adelaide's Roseworthy campus in Australia. Together they manage all aspects of the winery, from viticulture to sales.