Japan

Wine production in Japan has a history that dates back to the 16th century, during the Portuguese settlement on the southern island of Kyushu, though it may have originated even earlier. The Koshu variety, which forms the cornerstone of Japan's wine identity, has been cultivated for over a thousand years, and is believed to have arrived in Japan via China and the Silk Route, introduced by Buddhist monks as early as the eighth century. This variety remains Japan's most widely planted grape, representing 40% of vineyards nationwide, with a higher proportion found in the Yamanashi region. During the 17th century, under the Tokugawa shogunate, Western influences, including winemaking, were banned. However, after Japan's restoration of imperial rule in 1867, the wine industry began to flourish. In 1875, the first commercial winery was established in the Yamanashi district, and more followed in the subsequent years. These early wineries used Koshu grapes, which had been growing locally for centuries. It wasn't until the 1980s that wine drinking became a significant part of Japanese social life, though wine still accounts for a small portion of total alcohol consumption. Most of the wine consumed in Japan is imported. However, the local wine industry has grown considerably in recent decades, modernizing its practices and developing distinct styles suited to Japanese cuisine. In 2017, Japan exported 2,389 hectolitres of wine, primarily to markets in Hong Kong, China, Taiwan, Spain, and the UK.