Passing the fertile land on to future generations.


Wineries and vineyards dot the gentle slopes of the basin at 330 meters above sea level, north latitude 35 degrees 39 minutes 44 seconds, east longitude 138 degrees 42 minutes 53 seconds.

Our vineyards, nestled along a nearby river, benefit from gentle breezes that provide good drainage for the soil, while an abundance of fragrant grapes are nurtured by plenty of sunshine. Tasty grapes are produced in each and every vineyard.

By picking at the right time of year, according to the particular environmental conditions of each vineyard, we aim to deliver an honest terroir taste by producing wines which represent their specific areas.
By doing so, we preserve the grace of the climate and the soil.

We at MGVs believe that by practicing the simple, yet time-consuming tasks of quality viniculture,

we can help this land bear its fruits both now and into the future.

A message from the owner

Our winery is located in the ancient grape-growing region of Katsunuma. It is surrounded by countless orchards, abundant nature, and mountains. Our winery specializes in “Koshu,” a unique variety of grape in this area. In addition, we also use “Muscat Bailey A,” a hybrid variety of grape cultivated throughout Yamanashi Prefecture.
By making wines that utilize the grapes cultivated in the surrounding vineyards, I would like to impart the characteristics of this ancient land into each and every bottle, and ultimately contribute to the development of the entire region. I have been operating a semiconductor manufacturing facility up to now, however, I have always had the desire to start a winery. Thus, MGVs Winery was born.
The winery’s own vineyard is right next to the main winery building and is located along the Hikawa River. The land benefits from gentle breezes and good drainage. The sugar content of the grapes is high with just the right amount of acidity, making these grapes highly suitable for producing the wines I enjoy most. I am the son of a farmer, and it is my desire to cultivate this land with great care. I intend to take advantage of the experience gained by the generations of my family that have worked this land as I work alongside my employees.
Using the experience I have gained in the very competitive semiconductor manufacturing industry, I would like to use my know-how in winemaking to help maintain quality and hygiene as well as to improve methods of cultivation. Most of all, I want to make wine from the grapes grown in this region.
Although the facilities at MGVs are new, we will continue to build our wines year by year, through trial and error, with our skilled growers and vintners. MGVs Winery’s staff will face the challenge of continuing to produce great wines one step at a time. We appreciate your continued support.
Owner of MGVs Winery
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Grape variety

We at MGVs cultivate two main varieties which are inherent in Japanese wine.

K series / White wine

Koshu grapes

Japan-specific Katsunuma traditional varieties

The traditional Katsunuma grape variety represented by our “K” series is the Koshu grape used in our white wines. Koshu grapes have been cultivated in Katsunuma town since ancient times. When ripe, bunches of Koshu grapes become the color of wisteria (light purple). The fruit juice is greenish white, but is easily discolored by oxidation. We reduce the risk of oxidation in our proprietary processing facility.

B series / Red or Rosé wine

Muscat Bailey A grapes

Japan-specific varieties

A grape variety unique to Japan, represented by our “B” series, is the Bailey A grape used in our red and rosé wines. The Bailey A grape was developed by the “grandfather” of modern Japanese wines, Zembei Kawakami. Muscat Bailey A, also unique to Japan, has black skin. To make our red and rosé wines, we ferment the mash including the skins, seeds and fruit juice in order to elute the pigment of the skins into the wine.

Our wines

All MGVs wine names are represented by the letters K or B, followed by a three-digit number. At MGVs, the wine’s finish differs not only depending on the variety and origin of the grape, but also on how we process the raw materials, and how we select the production method, including fermentation. Therefore, the name of the wine clarifies the grape variety, harvest area, process, and method of production being used.

<The first digit>

Grape harvest area

<The second digit>

Processing method of the grapes

K series

White wine

1 Free run, the first juice before pressing (naturally flowing juice)
2 Short maceration, short fermentation of skins, juice and seeds
3 Free-run & pressed juice, combination of the first juice before pressing (naturally flowing juice) and pressed juice
4 Pressed juice
5 Concentrated juice, remove water from juice to raise sugar content

B series

Red or Rosé wine

1 Blush, juice with the same preparation as free-run
2 Saignée rosé, short fermentation of skins, juice and seeds
3 Rosé courted, When the color of the skin begins to bleed, the juice is pressed
4 Fermented red, skins, seeds and juice are pressed to extract their full color
5 Saignée (concentrated courted), greater concentration of skins to juice to produce deep color

<The third digit>

Production method of wine

K series / B series

White, Red or Rosé wine

1 Fermentation in a stainless steel tank
2 Fermentation in stainless steel tank until spring (not less than 6 months) & (Sur Lie/ On Lees)
3 Fermentation in a stainless steel tank & barrel aging
4 Fermentation in barrel & stainless steel tank storage
5 Barrel fermentation & barrel aging
6 Original blend wine to give further depth of taste (Assemblage)
7 Secondary fermentation in a tank (Charmat method) Sparkling wine
8 Secondary fermentation in a bottle (Traditional method) Sparkling wine


MGVs Winery
601-17 Todoroki Katsunuma-cho, Koshu-shi, Yamanashi 409-1315 Japan
About 12 minutes by taxi from JR Chuo Main Line “Enzan” Station