Yamanashi comes to Tokyo
A modern trend is for regions to establish “cultural embassies” in a nation’s capital to promote their wares.
In this spirit, Yamashi prefecture, the wine capital of Japan, has established a wonderful wine bar/restaurant in Tokyo, which I had the pleasure of visiting. The wine bar’s name is “Cave de ワイン県やまなし”. I hope you understand.
Cave de ワイン県やまなし sells only wine made in Yamanashi, which you can either take away, or enjoy with a meal, as I did. Strangely, the restaurant only serves Japanese versions of international cuisine.
You have a choice of Yamanashi wines made from French grapes like Chardonnay or Merlot. Or wines made from Japanese grapes, notably Koshu and Muscat Bailey A, which I discussed in an earlier article.
I did however discover another indigenous Japanese grape variety, namely “Kai noir”, which originated from a cross of “Black Queen” x “Cabernet Sauvignon” made in 1969.
Kai Noir makes an excellent wine with deep color and good body, quite unlike the more elegant Muscat Bailey A. Kai Noir is a late season grape cultivar, resistant to major diseases and to fruit cracking, and grows and fruits well in Japanese climatic conditions.
So next time you visit Tokyo, do yourself a favour and pay a visit to “Cave de ワイン県やまなし”. It is located in the Nihonbashi Plaza Building, Japan, 〒103-0027 Tokyo, Chuo City, Nihonbashi, 2 Chome−3−4 日本橋プラザビル １F. Here is the website: https://www.cavedewineken.com/
Itadakimasu!