What makes Minamisanriku Winery's aging method unique?

The winery submerges finished wine bottles in Shizugawa Bay for about six to eight months alongside oyster farming rafts. The stable underwater temperature and gentle vibrations mellow the wine, producing a maturity comparable to roughly two years of aging on land.

When and why was the winery founded?

Founder Michihiko Sasaki established the winery in 2019 after volunteering in the Sanriku region following the 2011 Tohoku earthquake and tsunami, with the goal of using viticulture to help revitalize the local community.

Which grape varieties does the winery use?

Minamisanriku Winery produces wine from grapes such as Chardonnay and Merlot, sourced from vineyards in and around Minamisanriku.

Can visitors tour the winery or taste the underwater-aged wine?

Yes, the winery offers tours and tastings, including its signature underwater-aged wine, allowing visitors to learn about the production process while enjoying views of Shizugawa Bay.

ProducerMiyagi

Minamisanriku Winery

南三陸ワイナリー

Crafting terroir-driven wines aged underwater in Shizugawa Bay.

About Minamisanriku Winery

Founded: 2020; 6 years ago
Location: 南三陸町; 宮城県
Wines listed: 14; Sparkling 5, White 5, Rosé 1, Red 3
Main grapes: Merlot, Steuben, Delaware

Established in 2019 in Minamisanriku, Miyagi Prefecture by founder Michihiko Sasaki, Minamisanriku Winery is a boutique producer dedicated to regional revitalization through viticulture following the 2011 Tohoku earthquake and tsunami. Located in a coastal town known for its rich marine resources, the winery focuses on creating wines that harmonize with local seafood, particularly oysters and scallops from Shizugawa Bay. The winery pioneered a unique underwater aging process, submerging bottles for around six to eight months alongside oyster farming rafts in Shizugawa Bay, where stable temperatures and gentle vibrations from the sea are said to mellow and accelerate the wine's maturation, comparable to roughly two years of aging on land. By bridging the gap between the mountains and the ocean, Minamisanriku Winery produces terroir-driven wines from Chardonnay, Merlot and other varieties that reflect the distinct climate and spirit of the Sanriku coast.

Official website: www.msr-wine.com ↗

Who Is This For?

Ideal for wine enthusiasts curious about Japan's most distinctive aging technique and those who enjoy pairing regional wines with fresh Sanriku seafood or supporting community-driven, post-disaster revitalization projects.

Wines of Minamisanriku Winery

Sparkling5

White5

Rosé1

STEUBENSteuben

Red3

Location & Nearby

Address: 宮城県本吉郡南三陸町志津川字旭ケ浦7-3View map ↗
Founded: 2020

Source: msr-wine.com (checked Sep 2026)

The pin with the gold outline marks Minamisanriku Winery.

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Frequently Asked Questions

What makes Minamisanriku Winery's aging method unique?: The winery submerges finished wine bottles in Shizugawa Bay for about six to eight months alongside oyster farming rafts. The stable underwater temperature and gentle vibrations mellow the wine, producing a maturity comparable to roughly two years of aging on land.
When and why was the winery founded?: Founder Michihiko Sasaki established the winery in 2019 after volunteering in the Sanriku region following the 2011 Tohoku earthquake and tsunami, with the goal of using viticulture to help revitalize the local community.
Which grape varieties does the winery use?: Minamisanriku Winery produces wine from grapes such as Chardonnay and Merlot, sourced from vineyards in and around Minamisanriku.
Can visitors tour the winery or taste the underwater-aged wine?: Yes, the winery offers tours and tastings, including its signature underwater-aged wine, allowing visitors to learn about the production process while enjoying views of Shizugawa Bay.