The Art of Precision: A Deep Dive into Japanese Wine

The world of Japanese wine is a story of meticulous adaptation, with its earliest cultivation centered on a single variety: Koshu. A hybrid of vines thought to have originated in the Caucasus region near the Caspian Sea, the Koshu grape is believed to have made its way to Japan via the Silk Road through China.^[2] Over centuries of cultivation, it adapted to Japan’s unique climate and terroir, evolving into what is now considered an indigenous variety, its thick, pinkish skins a natural defense against the humid environment.^{[1, 3]}

For centuries, Koshu was cultivated primarily as a table grape. The first regularly documented consumption of wine, however, did not occur until the 16th century, with the arrival of European missionaries. In a pivotal moment of cultural exchange, Portuguese Jesuits such as Saint Francis Xavier brought wine as diplomatic gifts for the feudal lords of Kyushu.^{[1, 4]} This introduction positioned wine as an exotic luxury and a symbol of Western culture, sparking an interest among the Japanese elite that led to the regular importation of European wines.^[1]

Part I: The History of Japanese Wine: A Story of Adaptation

1.2 The Meiji Restoration: The Dawn of Modern Viniculture

The true genesis of a domestic Japanese wine industry was a direct consequence of the Meiji Restoration (1868–1912). As Japan opened its doors to the world and embarked on a rapid campaign of Westernization and industrialization, the government actively encouraged the development of new industries, including viticulture and winemaking.^{[5, 6]} Yamanashi Prefecture, with its long history of Koshu grape cultivation, became the natural epicenter of this new endeavor.^[2]

The initial forays were experimental. In 1875, Hironori Yamada and Norihisa Takuma made one of the first attempts to produce wine locally in Kofu, Yamanashi, using equipment primarily designed for brewing sake.^{[1, 4]} This effort highlighted the need for specialized knowledge. The critical turning point came in 1877 with the establishment of Dainihon Yamanashi Budoshu (The Great Japan Yamanashi Wine Company) in Katsunuma, the first private winery in Japan.^{[2, 4]} Recognizing the knowledge gap, the company, with government backing, dispatched two young men, Masanari Takano and Ryuken Tsuchiya, to Troyes in the Champagne region of France. There, they spent nearly two years meticulously studying European viticulture and oenology, a mission that signaled a profound shift from amateur trials to a serious, professional pursuit of winemaking.^{[1, 6]}

Upon their return, they produced wine in the French tradition they had learned. However, their dry white wines proved unpopular with the Japanese palate of the time, which was unaccustomed to such styles.^[2] This commercial failure, a classic clash between foreign authenticity and local taste, led to the company’s dissolution in 1886.^[2] This early setback was a crucial lesson: simply replicating a European product was not a viable path to success for the fledgling Japanese wine scene.

1.3 Overcoming Adversity: Phylloxera, War, and the “Grape Liquor” Era

The challenges of the Meiji era were not limited to consumer preferences. In 1884, the nascent industry was dealt a devastating blow by an outbreak of phylloxera, the root louse that had already ravaged Europe’s vineyards. The pest, which arrived via imported rootstock, destroyed the early plantings of European grape varieties, forcing a retreat from these noble grapes and a pivot towards hardier, more resistant North American varieties like Delaware and Niagara.^{[1, 6]}

This period of adversity gave rise to one of the most important figures in Japanese wine history: Zenbei Kawakami. Dubbed the “father of Japanese wine,” Kawakami established the Iwanohara Vineyard in Niigata Prefecture in 1895.^[5] Understanding that European grapes struggled in Japan’s climate, he embarked on a mission to create a grape specifically suited to local conditions. His tireless work culminated in 1927 with the successful development of Muscat Bailey A, a hybrid of the American Bailey grape and the European Muscat Hamburg.^{[5, 7]} This disease-resistant, early-ripening red grape was a monumental achievement, providing a viable, high-quality red grape that could thrive in Japan’s challenging environment and forming the backbone of the country’s red wine production for decades to come.

Kawakami’s innovation in viticulture ran parallel to a broader market trend that would define Japanese wine for most of the 20th century. Following the commercial failure of dry wines, producers found success with sweeter, fortified styles. The most iconic of these was Suntory’s “Akadama Port Wine,” launched in 1907 by founder Shinjiro Torii.^[1] Marketed with a scandalous (for the time) advertising campaign suggesting nudity, Akadama became a massive commercial success. This cemented a public perception of wine not as a dry table beverage, but as a sweet, medicinal tonic or “grape liquor” (葡萄酒, budōshu). This perception would persist until the 1970s.^[1] The industry was also integrated into the national wartime effort; during World War II, wineries in regions like Yamagata produced large quantities of wine for the military, not for consumption, but for the extraction of cream of tartar, a dietary supplement.^[1]

1.4 The Renaissance of Japanese Wine: A Quest for Quality

The post-war economic miracle, along with major international events hosted in Japan such as the 1964 Tokyo Olympics and the 1970 Japan World Exposition, gradually re-exposed the Japanese public to international culture, including European table wines.^[5] This sparked a slow but steady shift in consumer tastes. During the 1970s and 80s, as the economy boomed, a growing minority of consumers began to import and drink European wines.^[1] In response, domestic producers began a pivotal transformation. They started to adopt the Western term “winery,” emulated European vineyard management techniques, and, most importantly, began to focus on producing high-quality wines made exclusively from domestically cultivated grapes.^[1] This was a conscious move away from the sweet budōshu era and a return to the original Meiji-era ambition of creating authentic, terroir-driven Japanese wine .

This quest for identity and quality culminated in a landmark legal development. In 2015, Japan’s National Tax Agency established new labeling standards, which came into full force in October 2018.^[5] These regulations created the official designation of “Japanese wine ” (日本ワイン, Nihon wain). To carry this label, a wine must be produced entirely from grapes grown and harvested within Japan.^{[8, 9]} This was a crucial step, creating a clear legal distinction between authentic, locally grown wines and the mass-market “domestic wines” that were often made from imported bulk wine or grape concentrate.

This legal framework provided the foundation for the industry’s modern renaissance. The evolution of the very language used to describe the product—from the generic budōshu (grape liquor) to the specific and prideful Nihon wain (Japanese Wine)—is a powerful linguistic marker of this journey toward self-actualization. It mirrors Japan’s broader post-war economic and cultural narrative, seen in industries from automotive to electronics, of mastering foreign models and then refining them with a uniquely Japanese approach to quality and design. The 2018 law was the moment the Japanese wine industry legally and culturally claimed its own identity, setting the stage for its ascent on the global stage. This era has also seen the rise of a vibrant natural wine movement, as a new generation of winemakers, many trained in Europe, apply principles of low-intervention winemaking with characteristic Japanese precision and meticulousness.^[10]

Part II: The Terroir of Japanese Wine

The concept of terroir in Japan is a dynamic interplay between a challenging natural environment and the profound ingenuity of its people. The Japanese archipelago stretches across a wide range of latitudes, creating diverse microclimates, but is broadly characterized by a humid, rainy climate that is, on paper, ill-suited for traditional viticulture.^[10] Annual rainfall often exceeds 1,000 mm, well above the 500-900 mm considered ideal, creating significant pressure from fungal diseases and rot during the critical growing season.^[10] Yet, it is precisely in overcoming these challenges that Japanese winemakers have forged a unique identity. The resulting wines possess a distinct character—often marked by freshness, elegance, and a subtle savory quality—that reflects the land and pairs exceptionally well with the nuances of local cuisine.^{[10, 11]} While wineries now exist in almost every prefecture, four key regions form the pillars of modern Japanese wine production.^[5]

2.1 The Four Pillars of Japanese Wine: A Regional Deep Dive

Yamanashi Prefecture

As the historical heartland and undisputed birthplace of Japanese wine , Yamanashi remains the country’s most significant production area. Home to over 80 wineries, it accounts for more than 30% of the nation’s total wine production.^[4] Nestled in the shadow of Mount Fuji, the region benefits from a continental climate with a pronounced diurnal temperature variation—warm days and cool nights—which is critical for developing flavor complexity while preserving the fresh acidity in the grapes.^[12] The soils here are predominantly volcanic and granite-based, imparting a characteristic minerality and freshness to the wines.^[12] Yamanashi is inextricably linked with the Koshu grape, and its signature style is a light-bodied, crisp, and aromatic white wine defined by notes of citrus and a distinct mineral backbone.^{[4, 12]}

Nagano Prefecture

Located in the mountainous center of Japan’s main island, Honshu, Nagano has carved out a reputation for producing high-quality Japanese wine from international grape varieties. Its defining feature is its high-altitude vineyards, which provide a cooler overall climate and a long, slow growing season.^[12] This extended ripening period allows grapes to develop deep, complex flavors and aromas. The soils are largely volcanic, well-drained, and rich in minerals, contributing to the structure and complexity of the wines.^[12] Nagano excels with classic European varieties, producing rich and complex Chardonnay, structured and age-worthy Merlot, and firm, herbaceous Cabernet Sauvignon.^{[12, 13]}

Hokkaido

Japan’s northernmost island, Hokkaido, is the country’s most dynamic and exciting emerging wine region, capturing the attention of wine enthusiasts and investors worldwide.^{[8, 14]} Its cool maritime climate is a significant advantage, characterized by lower rainfall and more sunshine hours during the growing season compared to the rest of Japan.^[14] Critically, Hokkaido is the only region in Japan classified as Winkler Index Region I, the coolest viticultural category, placing it in the same climatic league as renowned cool-climate regions like Champagne, Germany, and Austria.^[14] This cool environment allows for a slow, balanced ripening process where acidity is retained even as sugar levels rise, resulting in wines of exceptional elegance, depth, and freshness.^[14] With its volcanic soils, Hokkaido is perfectly suited for producing world-class expressions of Pinot Noir and Chardonnay, and is rapidly gaining a formidable reputation for its high-quality, traditional-method sparkling wines.^{[12, 13]}

This distinct climatic advantage has not gone unnoticed. The region is experiencing a northward migration of premium winemaking talent and investment, including from established Burgundy producers like Etienne de Montille.^[8] In an era of global climate change, Hokkaido’s cool terroir is an increasingly valuable asset. Its emergence as a “cool-climate marvel” positions Japan not merely as a producer of unique local curiosities, but as a future global contender in the prestigious and highly competitive market for classic cool-climate varieties. This development could fundamentally shift the international perception of Japanese wine, moving it from a niche category to a mainstream source of premium Pinot Noir, Chardonnay, and sparkling wine.

Yamagata Prefecture

Located in the Tohoku region of Honshu, Yamagata has a long history of fruit cultivation and has been a steady contributor to Japan’s wine output. Its history is tied to production for the military during World War II, but today it is home to numerous well-known producers.^[1] The region has a cool climate and fertile volcanic soils, conditions that are well-suited to hardy hybrid grape varieties.^[12] Yamagata is particularly known for producing aromatic and refreshing white wines from the American Delaware grape and light-bodied, fruity red wines from the Japanese hybrid Muscat Bailey A, two important grapes in the story of Japanese wine .^[12]

Table 1: Key Japanese Wine Regions at a Glance

Part III: Precision in Japanese Wine Production

The defining characteristic of Japanese wine production is a culture of meticulousness, an almost obsessive attention to detail that transforms viticulture from mere farming into a high art form. Faced with the persistent challenges of rain and humidity, Japanese growers have developed a suite of unique and labor-intensive techniques designed to protect their precious crop. This philosophy of precision, deeply rooted in the Japanese tradition of craftsmanship (monozukuri), extends from the vineyard to the cellar, where winemakers artfully express the character of the nation’s two signature grape varieties: the ethereal Koshu and the vibrant Muscat Bailey A.

3.1 Mastering the Elements: The Ingenuity of Japanese Viticulture

The Pergola (Tana) System

The most visually striking and traditionally widespread vineyard architecture in Japan is the pergola, or tana, training system.^[15] This method involves training vines onto high, horizontal trellises, often seven or eight feet off the ground, creating a leafy canopy overhead.^{[1, 15]} The design is a direct response to the climate. By lifting the foliage high above the ground, the system maximizes air circulation around the grape bunches hanging below, which is crucial for mitigating the risks of fungal diseases like mildew and rot in the humid environment.^{[10, 16]} The canopy also provides a natural umbrella, offering the delicate bunches some shelter from direct rainfall.^[15]

While the pergola remains dominant, particularly for traditional varieties like Koshu, there is a growing trend towards the use of Vertical Shoot Positioning (VSP) systems, the familiar wire-trained rows common in Europe.^[15] VSP is increasingly favored for international red grape varieties such as Merlot and Cabernet Sauvignon, as it provides greater sun exposure to the fruit, which is necessary to achieve the higher sugar levels and phenolic ripeness these grapes require.^[15] This dual approach demonstrates a pragmatic, variety-specific philosophy in Japanese vineyards.

Meticulous Protection

The dedication to quality is perhaps best exemplified by the uniquely Japanese practice of individually protecting grape bunches. The most common technique involves painstakingly placing small, waxed-paper “hats” (kasa) over each cluster, stapled together to form a miniature umbrella that shields the grapes from rain.^{[15, 16]} This is an incredibly labor-intensive and costly solution, but it is highly effective at preventing water damage and rot.^[15]

As an alternative, some producers erect large plastic sheets or giant polytunnels over their pergola-trained vineyards.^[15] While this provides comprehensive protection from rainfall, it comes with a trade-off, as the plastic can restrict airflow and inadvertently increase humidity around the vines.^[15] In VSP-trained vineyards, a more targeted system of plastic sheeting is often used to shield just the fruiting zone of each row.^[15]

Technological and Environmental Interventions

Japanese ingenuity extends to technological solutions. Some wineries, such as Goichi Wine in Nagano, have installed giant fans throughout their vineyards. These fans are designed to activate automatically when humidity levels exceed a certain threshold, creating artificial air circulation to keep the vines dry.^[15]

Water management is paramount. To combat the effects of heavy rainfall, top vineyards employ sophisticated drainage systems. Techniques include digging deep drainage ditches between rows, installing sub-surface pipes to channel water away, and incorporating gravel into the soil to improve porosity.^[15] Grace Winery’s premier Misawa Vineyard in Akeno, a top site for Koshu, utilizes all three of these methods to ensure the vine roots do not become waterlogged.^[15] In the snowy north of Hokkaido, another unique adaptation is required: after harvest, vines are laid flat on the ground to be insulated by the snowpack, a practice that prevents the trunks from freezing or snapping under the weight of heavy snowfall.^[15]

3.2 The Signature Grapes of Japanese Wine

Koshu: The Soul of Japanese White Wine

Koshu is the grape that defines **Japanese white wine**. With its distinctive pinkish-purple hue and thick skins, it is naturally resilient to the fungal diseases prevalent in Japan’s damp climate.^{[3, 17]} After centuries of cultivation, it has become a symbol of Japanese winemaking tradition and innovation. Its official registration with the International Organisation of Vine and Wine (OIV) in 2010 was a landmark moment, allowing “Koshu” to be recognized and labeled as a grape variety in the European Union and solidifying its place on the world stage.^[18]

The flavor profile of Koshu is one of subtlety, elegance, and purity. The wines are typically light-bodied, with a low alcohol content of 11-12% ABV, and are defined by their crisp, refreshing acidity.^{[17, 19]} The aromatic profile is delicate and complex, often featuring notes of citrus (particularly the native Japanese yuzu), white peach, pear, and floral hints of jasmine.^{[3, 18]} A pronounced minerality, a reflection of the volcanic soils of regions like Yamanashi, is a hallmark of high-quality Koshu. Perhaps its most unique characteristic is a subtle saline or umami quality on the finish, a savory character that makes it an exceptionally versatile and brilliant partner for the delicate and complex flavors of Japanese cuisine, from sushi and sashimi to tempura.^{[17, 18]}

Koshu’s value lies in its unique ability to complement its native food culture, challenging the global paradigm that often equates greatness with power and intensity. It suggests that a wine’s ultimate quality can be measured by its sense of place and cultural resonance. Winemakers have harnessed its versatility to produce a wide array of styles of this unique Japanese wine :

• Crisp & Aromatic: The most common style, fermented in stainless steel tanks to preserve the grape’s natural freshness and delicate aromatics.^[3]
• Textured & Complex: Some producers age the wine on its lees (sur lie), a technique that builds body, texture, and a bready complexity, drawing comparisons to Muscadet.^{[17, 19]}
• Oaked: While used judiciously, fermentation and aging in oak barrels can add layers of complexity, with notes of vanilla, toast, and peanut marrying well with Koshu’s lemon and peach flavors.^{[17, 19]}
• Orange Wine (Gris de Gris): Koshu excels when made with extended skin contact. The pink skins impart a beautiful amber or orange hue, creating textural, gently grippy wines with complex aromas of smoked tea and dried fruits.^[17]
• Sparkling: Its high acidity and fresh citrus character make Koshu an excellent base for traditional method sparkling wines that are zesty and refreshing.^{[17, 20]}

Muscat Bailey A: The Heart of Japanese Red Wine

Muscat Bailey A is the most widely planted red wine grape in Japan and the enduring legacy of its creator, Zenbei Kawakami.^[7] This hybrid was specifically bred in the 1920s to be a workhorse for Japan’s climate: its thick skins provide resistance to disease, while its late-budding and early-ripening nature help it avoid devastating spring and autumn frosts.^[7]

The grape typically produces light-to-medium-bodied red wines with low tannins and bright, fresh acidity.^{[7, 21]} Its most defining feature is a vibrant, fruity, and highly aromatic profile. The nose is often bursting with notes of fresh strawberries, raspberries, red cherries, and sometimes a distinctive candy-like or bubblegum aroma reminiscent of Beaujolais Nouveau.^{[7, 22]} Depending on the winemaking, these primary fruit notes can be complemented by spicier hints of cinnamon and anise, or more savory, earthy nuances of Ceylon tea.^{[7, 22]} The style can range from simple, juicy, and easy-drinking—often served slightly chilled as a refreshing red—to more serious and complex expressions. When sourced from low-yielding vines and and aged in oak, Muscat Bailey A can develop a supple texture and layered flavors of vanilla and caramel, transforming its cheerful fruitiness into a more structured and elegant Japanese wine that recalls a fine cru Beaujolais.^{[23, 24]}

Table 2: Signature Japanese Grape Varietal Profiles

Part IV: The Modern Japanese Wine Industry

The contemporary Japanese wine industry is a dynamic and rapidly maturing market, defined by strong growth, increasing consumer sophistication, and a concerted effort to establish a premium identity on the global stage. It is an industry navigating the complex interplay between a deep-seated appreciation for imported wines and a burgeoning pride in authentic domestic production. This push for quality is underpinned by a crucial legal framework and validated by a growing list of prestigious international awards, positioning Japanese wine for a new era of recognition.

4.1 Market Dynamics: A Tale of Two Wines

The economic scale of the Japanese wine market is substantial and poised for significant expansion. Market valuations in 2024 range from USD 9.43 billion to over USD 30 billion, and while figures vary between reports, all forecasts point towards a robust compound annual growth rate, with projections reaching as high as USD 48.8 billion by 2033.^{[8, 25, 26]}

Despite this growth, the market remains dominated by imports, which account for nearly 70% of all wine consumed in Japan.^[27] French and Italian wines have long held a privileged position, but diversification towards New World wines is increasing.^{[8, 27]} Juxtaposed against this is the remarkable rise of authentic “**Japan Wine**.” The number of wineries in Japan has doubled over the last decade to approximately 500, and these producers are increasingly focused on quality over quantity.^[8] This has created a fascinating market tension between globalization and localization. While Japanese consumers have sophisticated palates and a deep appreciation for the world’s classic wine regions, there is a powerful and growing “buy local” sentiment that champions the quality and unique character of domestic production.^[27]

Consumer behavior reflects this duality. A large base of older connoisseurs, who began their wine journey in the 1980s and 90s, have considerable disposable income and drive the market for high-quality, premium wines, both imported and domestic.^[27] Meanwhile, younger generations like Millennials and Gen Z are showing a preference for lighter-bodied styles, natural and organic wines, and products with sustainable credentials.^{[8, 27]} The market is also experiencing price sensitivity due to the weakness of the yen, which has boosted the popularity of more affordable formats like Bag-in-Box for everyday consumption. However, this has not dampened the demand for premium categories, particularly sparkling wine, which remains a key growth driver for the Japanese wine market.^{[8, 25]}

4.2 The Seal of Authenticity: The “Japanese Wine” Designation

Central to the industry’s recent ascent is the official “Japanese wine ” designation established in 2018. This labeling law is the bedrock of the modern quality movement. By mandating that any wine bearing the label must be made from 100% domestically grown and harvested grapes, the regulation provides a crucial guarantee of authenticity for consumers.^{[5, 9]} It effectively separates the growing category of high-quality, terroir-driven wines from the mass-market “domestic” products that may be bottled in Japan but are made from imported bulk wine or concentrate.^[8] This legal distinction is a critical tool for building a premium national brand, protecting the integrity of genuine producers, and ensuring that the term “Japanese wine ” is synonymous with quality and a true sense of place.

Part V: Three Bottles of Japanese Wine to Begin Your Journey

Embarking on an exploration of Japanese wine reveals a world of elegance, precision, and unique flavor profiles. To truly understand the landscape, the ideal starting point is to taste the wines that define its character. The following three selections offer a curated introduction: one representing the archetypal elegance of Koshu, another showcasing the world-class potential of an international variety on Japanese soil, and a third celebrating the unique charm of Japan’s signature red grape.

5.1 The Archetype: Grace Koshu Private Reserve

Winery Profile: Grace Winery is one of the most respected and historically significant producers in Japan. Founded in 1923 in Katsunuma, Yamanashi, the winery is owned and operated by the Misawa family.^[31] They are guided by the core philosophy that “great wine is made in the vineyard” and were pioneers in introducing modern European viticultural methods, such as Vertical Shoot Positioning, to Japan in the 1990s.^[32] The current winemaker, Ayana Misawa, is one of the country’s leading talents, having honed her craft with experience in Bordeaux, New Zealand, Chile, and Australia.^[31]

Tasting Notes: This wine is a benchmark for the Koshu grape and an excellent example of premium Japanese wine . It presents a brilliant, pale lemon-yellow color with delicate green or grey hues in the glass.^{[33, 34]} The nose is pure, aromatic, and complex, offering a bouquet of fresh pear, white peach, and vibrant citrus notes of lime and Japanese yuzu. These fruit aromas are interwoven with floral hints of honeysuckle and jasmine, a distinct wet stone minerality, and subtle spicy accents of clove and white pepper.^{[33, 35, 36]} On the palate, the wine is dry, crisp, and exceptionally elegant. A refreshing, high acidity provides a linear structure, carrying the clean citrus and orchard fruit flavors through to a long, precise finish marked by a characteristic savory, umami-like quality.^{[35, 37]}

5.2 The International Star: Takahata Winery Oura Chardonnay

Winery Profile: Located in the cool-climate Yamagata prefecture, Takahata Winery has established itself as a leader in producing high-quality wines from European grape varieties.^[40] The winery has garnered significant international acclaim, demonstrating that Japan can produce world-class expressions of grapes like Chardonnay that stand alongside the best from more established regions.^[28]

Tasting Notes: The 2022 Oura Chardonnay is an award-winning wine that received a remarkable 96-point score and a Gold medal at the 2024 International Wine & Spirit Competition (IWSC).^{[28, 41]} The judges praised its bold style and impeccable balance. The nose is a complex medley of ripe tropical fruits—grapefruit, starfruit, and apricot—layered with sophisticated notes of toasted seeds, vanilla, and nutmeg derived from oak aging.^{[41, 42]} The palate is medium-bodied with a beautiful texture that combines a subtle creaminess from the oak with a wonderfully fresh, vibrant acidity. The finish is long, lean, and clean, with an elegant hint of chalky minerality.^{[42, 43, 44]}

5.3 The Indigenous Icon: Lumiere Prestige Class Muscat Bailey A

Winery Profile: Lumiere is a historic, family-owned winery founded in 1885 in Yamanashi, making it one of the oldest and most venerable producers in the country.^{[48, 49]} With a history spanning over 130 years, Lumiere is known for its commitment to quality, sustainable viticulture, and its ability to craft wines of great character from both indigenous and international grapes.^{[50, 51]}

Tasting Notes: This wine represents a more serious, structured, and sophisticated expression of the Muscat Bailey A grape. It pours a translucent, pale raspberry or ruby color.^{[52, 53]} The nose is highly aromatic, leading with the variety’s signature fresh red fruit notes of cherry, raspberry, and strawberry. These are complemented by more complex, savory undertones of woody spice, cinnamon, and sometimes a hint of smoke or tea leaves.^{[7, 52, 53]} On the palate, the wine is dry, smooth, and medium-light in body. The juicy red fruit flavors are balanced by a fresh, medium-high acidity and soft, gentle tannins that provide structure without astringency. It is a must-try for anyone exploring Japanese wine . The finish is clean, with a lingering fruit character and often an earthy or spicy note.^{[24, 52]}

Table 3: Recommended Japanese Wines: A Curated Selection