What grape is Kunitachi Yamabudou made from?

It is made 100% from Yamabudou (Vitis coignetiae), Japan's native wild mountain grape — not a European Vitis vinifera variety like Cabernet or Merlot.

How does Kunitachi Yamabudou differ from Tokyo Winery's other red, Koikikyou Merlot?

Koikikyou Merlot is a soft, fruit-forward Merlot from Azumino, Nagano, while Kunitachi Yamabudou is a tart, wild single-varietal wine made from Japan's native Yamabudou grape grown right in Tokyo — a completely different character despite both being Tokyo Winery reds.

What does Yamabudou wine taste like?

Expect a deeply colored, notably sour, wild and rustic profile with firm acidity — distinct from the smoother, more approachable style typical of European grape varieties.

Where do the grapes for this wine come from?

From Sawanobori Farm, a small pesticide-free and chemical-fertilizer-free vineyard tucked into a residential neighborhood in Kunitachi, Tokyo.

CuvéeTokyoRed

Kunitachi Yamabudou

国立ヤマブドウ

Tokyo Winery

About Kunitachi Yamabudou

Style: Red
Grape Varieties: Yamabudou
Price Range: ¥3,000; 720ml, tax included
Alcohol: 10%

Kunitachi Yamabudou is Tokyo Winery's rare single-varietal red wine made with 100% Yamabudou (Vitis coignetiae), Japan's native wild mountain grape, hand-harvested from the pesticide-free, chemical-fertilizer-free vines of Sawanobori Farm tucked into a residential block of Kunitachi, Tokyo. Fermented using only the grape's own indigenous wild yeast and bottled unfiltered, it delivers the assertive, tart wildness that defines true Yamabudou wine — a style the winery itself describes as sour and untamed rather than polished. Unlike the winery's field-blend and European-varietal wines from Nerima, Nagano and Hokkaido, this cuvée leans fully into Japan's own indigenous wild-grape heritage.

Sommelier's Note

This is as close as you'll get to tasting Japan's mountains in a glass — no other Tokyo Winery cuvée is this unapologetically wild.

New to wine?

A bold introduction to Japan's own wild grape — expect a tart, untamed character unlike any European varietal.

Food Pairings

Its wild acidity pairs naturally with mushrooms (shiitake, maitake) and burdock root, and it stands up well to dishes that grill or simmer vegetables together with meat.

When to drink it

Autumn meals centered on mushrooms and root vegetables, or for wine lovers curious about Japan's indigenous wild grape.

Terroir & Winemaking

Made from 100% Yamabudou (Vitis coignetiae) sourced from Sawanobori Farm, a small pesticide-free, chemical-fertilizer-free vineyard in a residential area of Kunitachi, Tokyo. Fermented using only the grape's own naturally occurring wild yeast, unfiltered, dry style. ABV 10%, bottled at 720ml.

About the producer

Tokyo WineryTokyo's first urban winery, crafting living-yeast 'nama' wines.練馬区, 東京都 · Founded 2014Visit the producer page →

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Frequently Asked Questions

What grape is Kunitachi Yamabudou made from?: It is made 100% from Yamabudou (Vitis coignetiae), Japan's native wild mountain grape — not a European Vitis vinifera variety like Cabernet or Merlot.
How does Kunitachi Yamabudou differ from Tokyo Winery's other red, Koikikyou Merlot?: Koikikyou Merlot is a soft, fruit-forward Merlot from Azumino, Nagano, while Kunitachi Yamabudou is a tart, wild single-varietal wine made from Japan's native Yamabudou grape grown right in Tokyo — a completely different character despite both being Tokyo Winery reds.
What does Yamabudou wine taste like?: Expect a deeply colored, notably sour, wild and rustic profile with firm acidity — distinct from the smoother, more approachable style typical of European grape varieties.
Where do the grapes for this wine come from?: From Sawanobori Farm, a small pesticide-free and chemical-fertilizer-free vineyard tucked into a residential neighborhood in Kunitachi, Tokyo.

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