Oita
大分
Only 7-time consecutive 5-star winery in western Japan; first Japanese sparkling wine to win CSWWC silver
Oita Prefecture in northern Kyushu is home to two of Japan's most acclaimed wineries. Ajimu Budoushu Koubou, located in a misty basin in northern Oita surrounded by mountains at 750–900m, has earned the Japan Winery Award 5-star (the highest rating) seven consecutive years from 2019, and is particularly celebrated for champagne-method sparkling wines that won silver at the Champagne & Sparkling Wine World Championships—the first Japanese wine to achieve this. Ajimu Chardonnay Reserve 2023 claimed the Grand Gold Award (top prize) at the Japan Wine Competition 2024. Kuju Winery sits on an 850m plateau within Aso-Kuju National Park, growing Pinot Noir and Chardonnay in volcanic-ash soils with diurnal temperature swings exceeding 20°C, regularly winning gold at the Japan Wine Competition. Grape cultivation in Ajimu dates to 1964, and today the area produces approximately 1,300 tonnes of grapes annually, making it one of western Japan's premier grape regions.
Best for: Lovers of elegant Champagne-method sparkling wines and cool-climate Chardonnay or Pinot Noir with complexity from volcanic highland terroir.
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Producers
安心院葡萄酒工房
Ajimu Winery
Ajimu Winery (Ajimu Budoushu Koubou), operated by Sanwa Shurui — the maker of shochu Iichiko — is one of Japan's most decorated wineries, having earned a 5-star rating at the Japan Winery Award every year from 2019 to 2025. Founded in 1971 on the philosophy that wine is a gift from the land, the winery harnesses Ajimu's fog-laden basin climate and sharp day-night temperature swings to produce aromatic, terroir-driven wines. Its Ajimu Sparkling Wine, made by methode champenoise with 100% Ajimu Chardonnay, has won the top prize in its category at the Japan Wine Competition eight times and claimed silver at the Decanter World Wine Awards 2024, making it the highest-scoring Japanese sparkling wine at that competition.
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www.ajimu-winery.co.jp/久住ワイナリー
Kuju Winery
Kuju Winery is Kyushu's pioneering high-altitude winery, established in 2002 on the Kuju Highlands of Oita Prefecture within the Aso-Kuju National Park. Perched at 850-900 meters above sea level — the highest self-owned vineyard in Kyushu — the winery cultivates 6 hectares of European varieties including Chardonnay, Pinot Noir, Merlot, and Schonburger on volcanic ash soils shaped by the iconic Kuju Mountain Range. Since winemaker Koji Tsuchimochi took over in 2018, the winery has leapt from a tourism-oriented producer to a national competition force, earning gold medals at the Japan Wine Competition (including a 2024 category top award for Delaware Gemini), and rising to a 4-star Japan Winery Award in 2025. The winery philosophy centers on clean, world-standard wines: only estate-grown grapes, meticulous sanitation, and an unwavering commitment to elegance over power.
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kuju-winery.co.jp/
Food Pairings
Ajimu sparkling: fried chicken tempura (toriten) with kabosu citrus, seki-aji and seki-saba sashimi (Oita's premium mackerel). Ajimu Chardonnay Reserve: Bungo wagyu steak or umami-rich raw shiitake mushrooms. Kuju Pinot Noir: delicate steam-cooked onsen dishes or local venison. The region's kabosu citrus—Oita produces over 90% of Japan's supply—naturally bridges the wines' bright acidity with almost any local dish.
Frequently Asked Questions
- What makes Oita wines stand out in Japan?
- Oita is the only prefecture in western Japan with a 5-star Japan Winery Award winner, a rating Ajimu Budoushu Koubou has held for seven consecutive years (2019–2025). Its sparkling wine is the only Japanese sparkling to win silver at the Champagne & Sparkling Wine World Championships, while its Chardonnay Reserve claimed the top Grand Gold Award at the Japan Wine Competition 2024. Kuju Winery, at 850m in an active volcanic national park, adds compelling Pinot Noir and Chardonnay with cool-climate elegance rare in Kyushu.
- What is the difference between Ajimu and Kuju wines?
- Ajimu wines come from a misty basin at 750–900m in northern Oita, celebrated for Champagne-method sparkling wines with fine bubbles, tropical fruit, and toasty notes, plus barrel-fermented Chardonnay of great depth. Kuju wines come from an 850m volcanic plateau in Aso-Kuju National Park, with well-drained volcanic ash soils producing crisp, mineral-driven Pinot Noir and Chardonnay with a mountain freshness. Both benefit from large diurnal temperature swings—20°C+ in Kuju, significant in Ajimu's basin—but have quite distinct personalities.
- Which grape varieties are grown in Oita, and what wine styles should I look for?
- Ajimu Budoushu Koubou has trialled 30+ varieties to find the best match for its terroir, with Chardonnay and Merlot as flagships alongside Pinot Noir. Their signature is the méthode traditionnelle sparkling and barrel-aged Chardonnay Reserve. Kuju Winery focuses on Pinot Noir and Chardonnay grown with restricted yields, plus a dessert-style 'Kogen no Shizuku' (Highland Drop) ice wine. Start with the Ajimu Sparkling if you enjoy elegant bubbles, or the Kuju Chardonnay for a cool-climate Burgundy-inspired style.