A Family Tradition of Winemaking and Innovation
From Apple Cider to European-Style Wine
The origins of Obuse Winery can be traced to Ichinojo Soga, who obtained a license to produce apple wine and began developing the family’s winemaking tradition. In its early years, cider and other fruit wines were central to the business. As Japanese wine culture developed, the winery gradually shifted its focus toward wines made from European grape varieties.
The Fourth Generation: Akihiko Soga
The fourth-generation winemaker, Akihiko Soga, studied agriculture at Meiji University before pursuing specialized education in winemaking at the Wine Science Research Center of the University of Yamanashi Graduate School. He then gained practical experience at Cave d’Occi Winery in Niigata Prefecture.
In 1988, he began making brandy as a personal pursuit, while from 1995 he concentrated on expanding vineyards dedicated to wine grapes. His approach combined academic knowledge, hands-on experience, and a strong interest in expressing the potential of Japanese-grown grapes.
Learning Winemaking in Burgundy
Soga further developed his skills during two years of training in France’s Burgundy region. He studied grape cultivation and winemaking at Clos Frantin in Vosne-Romanée and Rond des Paquis in Chablis, gaining first-hand experience in one of the world’s most famous wine-producing regions.
After returning to Japan, he began pursuing an integrated approach at Obuse Winery, overseeing the entire process from cultivating the winery’s own grapes to fermenting and aging the finished wine.
A Philosophy of Natural Winemaking
Letting the Grapes and Vineyard Speak
One of Obuse Winery’s defining characteristics is its emphasis on natural winemaking. Its approach includes organic cultivation, farming without chemical pesticides, unfiltered wines, wines made without fining, and minimizing the addition of sulfites.
Rather than relying heavily on technological intervention, the winery seeks to preserve the natural character and individuality of the grapes. This philosophy results in wines with distinctive personalities that reflect the conditions in which the grapes were grown.
Red Wines Aged in Barrels
Obuse Winery takes a distinctive approach to its red wines. Instead of generally aging them in tanks, the wine is transferred directly into barrels after fermentation is complete, where it continues to mature before being bottled.
This method contributes to the depth and complexity of the finished wines while allowing the wine to develop gradually during the aging process.
A Second Winery from the Soga Family
Domaine Takahiko in Hokkaido
The Soga family’s winemaking story extends beyond Obuse. Takahiko Soga, the younger brother of Akihiko Soga, established Domaine Takahiko in Yoichi, Hokkaido, in 2010.
After studying brewing and winemaking at university, Takahiko spent ten years working as farm manager at Coco Farm & Winery. He later cleared and developed approximately 4.6 hectares of farmland before establishing his own winery in Yoichi.
Domaine Takahiko has also received a five-star rating from the Japan Winery of the Year Awards. Together, the two wineries have drawn attention as prominent examples of a Japanese winemaking family working in different wine-producing regions of the country.
Acclaimed Japanese Wines
Japan Winery of the Year Awards
Obuse Winery has received five-star recognition at the Japan Winery of the Year Awards in successive years:
2018: Five stars at the 1st Japan Winery of the Year Awards
2019: Five stars at the 2nd Awards
2020: Five stars at the 3rd Awards
2021: Five stars at the 4th Awards
2022: Five stars at the 5th Awards
2023: Five stars at the 6th Awards
Gold Medals at the Japan Wine Competition
The winery has also received numerous gold medals at the Japan Wine Competition. Both its red and white wines made from European grape varieties have been recognized for their quality.
Among the labels particularly popular with wine enthusiasts are the Domaine Sogga series and Sogga père et fils. These wines represent the winery’s philosophy of combining Japanese-grown grapes with a highly individual approach to cultivation and winemaking.
The Winery and Its Vineyards
Obuse Winery is located in Obuse in northern Nagano Prefecture. The winery produces approximately 40,000 bottles per year, with 100% of its production made from domestically grown grapes.
The winery manages approximately 8 hectares of its own vineyards, where the grapes are cultivated using the European-style trellis system. By managing both vineyards and winemaking, the winery can maintain close control over the entire production process.
How to Reach Obuse Winery
By train, the winery is approximately a 15-minute taxi ride from Toyono Station, served by the Shinano Railway and JR Iiyama Line.
By car, it is approximately 5 minutes from the Obuse Parking Area Smart Interchange on the Joshin-etsu Expressway, or about 10 minutes from the Shinshu-Nakano Interchange.
Discover the Character of Japanese Wine in Obuse
Obuse Winery is a fascinating destination for travelers interested in discovering the growing world of Japanese wine. From its origins in apple cider production to its present-day focus on European grape varieties, the winery’s history reflects generations of experimentation, learning, and dedication.
Its natural approach, from vineyard cultivation to fermentation and barrel aging, places particular emphasis on the character of the grapes and the land. For wine lovers visiting Nagano, a visit to Obuse offers an opportunity to discover a distinctive side of Japanese food and drink culture while exploring the charming town of Obuse.