Takeshi & Maki Shinohara – Fattoria al Fiore (Miyagi Prefecture)

Located in Kawasaki, Miyagi, Fattoria al Fiore is Japan’s first winery established in a converted flower factory—its name literally means “flower farm” in Italian. Founders Takeshi and Maki Shinohara started the project to create wines that express beauty, imperfection, and humanity.
The winery sources grapes from organic and pesticide-free vineyards across northern Japan. All fermentations are spontaneous, with no additives, and wines are aged in clay amphorae, concrete tanks, and old oak. The Shinoharas view winemaking as a craft rooted in empathy and emotion rather than control.
Their wines, often labeled by color—Red, Orange, Pink, and White—are soft, fragrant, and highly individual. Fattoria al Fiore has become a symbol of sincerity and creativity in Japan’s natural wine movement.

Winemaking Philosophy: Gentle and Minimalist

The Meguros are dedicated to natural winemaking with a philosophy centered on gentleness, purity, and expression of the grape's essential quality.

  • Grapes are Alive, Wine is Alive: They believe in treating both the grapes and the wine gently, stating that wines made with "loving care" will be "kind to those who enjoy them."

  • Minimal Intervention: Their core approach is to express the grapes as they are, aiming for wines that are not "flashy" but convey the pure quality of the fruit. They use:

    • No additives, including zero added sulfur (SO2​).

    • No added sugar or acid.

    • No fining or filtration.

  • Amphora Use: They utilize amphoras (large clay jars) for fermentation and aging, which is an ancient method favored by natural winemakers for its gentle, neutral vessel.

  • Terroir and Community: The winemaking is part of a larger, holistic vision that connects agriculture, food, and community, with a specific goal to create wines that pair perfectly with Japanese food culture.

Key Grape Varieties and Styles

Fattoria al Fiore uses a diverse mix of both international Vitis vinifera and traditional Japanese hybrid/table grapes, often blending them creatively. Their signature style is aromatic, delicate, and often oxidative, suitable for Japanese cuisine.