About Papapuru
- Location
- 甲州市
- 山梨県
- Wines listed
- 1
- Main grapes
- Petit Manseng, Chenin Blanc, Albariño
Papapuru is the micro-négociant project of grower-winemaker Yuichi Yoshida, who vinifies his wines within the shared Nakahara Winery facility (run by the Paysana Agricultural Cooperative) in Koshu, Yamanashi, while farming his own 0.4-hectare vineyard in Nirasaki City (planted 2015, with a second plot added in 2018). Vegetable farming occupies more than half of his livelihood; he was drawn into winemaking after tasting the wines of Hidefumi Okamoto (Beau Paysage) and joined the Paysana cooperative in 2014. His wines center on Petit Manseng and are made with no pesticides or herbicides in the vineyard, no added sulfites, and no fining or filtration — often bottled mid-fermentation as pét-nat.
Who Is This For?
For drinkers who love concentrated, additive-free pét-nat with real vintage-to-vintage character and a strong sense of place.
Wines of Papapuru
Location & Nearby
- Address
- 山梨県甲州市勝沼町中原5288-1View map ↗
Source: budounooka.com (checked Sep 2026)
The pin with the gold outline marks Papapuru.
Nearby wineries
Frequently Asked Questions
- Who makes Papapuru's wines?
- Yuichi Yoshida, an independent grower who also farms vegetables, crafts every Papapuru wine at the shared Nakahara Winery facility in Koshu, Yamanashi, run by the Paysana Agricultural Cooperative.
- What grape does Papapuru specialize in?
- Petit Manseng, a late-ripening variety that accumulates high sugar levels, forms the backbone of Papapuru's wines, rounded out with small amounts of Chenin Blanc, Albariño, Romorantin, and Pinot Meunier.
- What winemaking philosophy does Yoshida follow?
- Minimal intervention: no pesticides or herbicides in the vineyard, no added sulfites, no filtration or fining, and often a single in-bottle fermentation (pét-nat) technique.
- Where does Papapuru source its grapes?
- From Yoshida's own 0.4-hectare vineyard in Nirasaki City, Yamanashi, first planted in 2015 with a second plot added in 2018.