Ichiro & Rina Aizawa – Aizawa Nouen (Tokachi, Hokkaido)

Ichiro and Rina Aizawa run Aizawa Nouen, a family farm and winery in the Tokachi region of Hokkaido. The Aizawa family began grape growing in 1998 and expanded their vineyards in the early 2000s. Ichiro joined full-time in 2015 after training in viticulture and winemaking at several institutions, including 10R Winery and the Hokkaido Wine Academy.
Their vineyards are managed organically, without synthetic chemicals, and surrounded by forest to maintain biodiversity. They cultivate hardy northern varieties such as Yamabudo, Kiyomi, and Yamasachi, suited to Hokkaido’s cold climate. Fermentations are wild, and the wines are unfiltered, emphasizing strong acidity, minerality, and longevity.
The Aizawas are deeply committed to ecological farming and have built a winery that reflects this philosophy. Their distinctive wines—like Ryunosuke and A-danza Frizzante—express the rugged beauty of Tokachi and the frontier spirit of Japan’s northern wine region.

History and Background

  • Establishment: The roots of Aizawa Nouen began in 1998 when Ichiro's father, Tatsuya Aizawa, bought a small vineyard. The family acquired their present farmland in the Tokachi region of Obihiro, Hokkaido, in 2004, clearing mountain forest and wilderness to establish the vineyard.

  • The Winemakers: Ichiro Aizawa joined the farm and began winemaking in 2015. Before that, he trained at the renowned 10R Winery in Iwamizawa, Hokkaido, as well as the Hokkaido Wine Academy.

  • Location: Tokachi is one of Japan's largest food production areas, known for its intense temperature difference between day and night and abundant sunlight, which are favorable conditions for wine cultivation if the harsh winter can be managed.

Winemaking Philosophy and Grapes

Aizawa Nouen focuses on minimal intervention and natural processes to express the unique terroir of Tokachi.

  • Natural Winemaking: They adhere to a low-intervention philosophy, often producing wines that are unfined, unfiltered, and with no added sulfites (though some wines may be an exception).

  • Wild Yeast Fermentation: Fermentation is carried out entirely with wild yeasts from the environment. Their yeast is cultivated from the mountain forests surrounding their farmland, which has never been exposed to pesticides.

  • Cold-Hardy Varieties: Due to the severe winter conditions in Hokkaido, they rely on cold-resistant grapes, including indigenous Japanese varieties. Their key grapes include:

    • Yamasachi (山幸 - "mountain happiness"): An indigenous Japanese variety, a cold-resistant cross between Kiyomi and Japan's native mountain grape, Yamabudou. It is known for its rich aroma, vibrant flavor, and resilience, thriving in temperatures as low as −30∘C.

    • Kiyomai: Another original Ikeda variety, a cross of wild mountain grapes with Kiyomi.

  • Wines: They produce still and sparkling wines, often focusing on Rosé and Red styles from their cold-hardy grapes. Examples include:

    • Sachiroze (a still rosé made from 100% Yamasachi)

    • A-danza Frizzante (a dry, light-bodied sparkling rosé, made from a blend of Kiyomai and Yamasachi)