One does not automatically think “wine” when speaking of Japan’s diverse food and beverage culture, but grape vines have been growing there for at least one thousand years, and Japan has had a wine industry since the 1860s. There are two main native varietals which are particularly suited to Japan’s humid, wet climate – the Muscat Bailey A and the Koshu grape. Koshu grapes grown in Yamanashi often produces delicate, subtle, dry white wines with sleek texture. Koshu grapes share some commonality with Sauvignon Blanc. To be labeled as Japanese wine, the wine must be made using 100% Japan-grown grapes. Kisvin Winery is a small artisanal producer that started winemaking in 2013, but had been growing grapes for many generations.