Yohei Sato – Natan Winery (Hokkaido)

Yohei Sato founded Natan Winery in the town of Mikasa, Hokkaido, with the goal of producing elegant, honest wines that express northern Japan’s cool climate. After working in viticulture in both France and New Zealand, Sato returned to Japan to pioneer low-intervention winemaking in Hokkaido.
His vineyards are planted on mineral-rich volcanic soils and managed organically. He works primarily with Chardonnay, Pinot Noir, and Kerner, fermenting with native yeasts and aging in neutral oak.
Sato’s wines are understated but precise—characterized by fine acidity, texture, and restraint. Natan Winery exemplifies the quiet confidence of Japan’s new wave of natural winemakers.$

Winemaking Philosophy: Natural, Minimalist, and Umami-Driven

Ishita Nami's philosophy is rooted in creating "Japanese grape sake"—wine that pairs well with the umami-rich culture of Japanese cuisine.

• Minimal Intervention: The wines are additive-free, unfined, and unfiltered.

• Wild Yeast Fermentation: Fermentation uses only natural yeast.

• Low SO2​: Antioxidants (SO2​) are generally not added, or their use is limited to a minimum (up to a maximum of 30 ppm).

• Focus on Grapes' Individuality: The motto is to utilize the individuality of each grape, using environmental resources like temperature and gas rather than additives to bring out the natural flavors.

• Varietal Focus: The winery avoids Vitis vinifera varieties, focusing instead on Japanese-developed hybrid grapes.

Key Grape Varieties and Styles

Natan Winery produces a range of natural wines, including red, white, and orange styles, typically using Japanese hybrid varieties:

• Key Grapes: Muscat Bailey A, Delaware, Neo Muscat, Yama Sauvignon, Bijin Noir, Pione, Monde Briller,and Ryukyu Ganebu.

• Styles: They produce various natural wines, including Orange Wine (pilota, Bye-bye), as well as light-bodied red wines (apego, Ramus) and white wines (Hinadan Wine).