The author examines the industry, little known in the West, which produces European‐style wine in Japan. The technique of wine‐ making came to Japan from China approximately 1,200 years ago and it is known that by the end of the 12th century wine was being produced near Mount Fuji from an indigenous vine, the Koshu, which is still in use today. European wine was introduced into Japan in the 16th century when Catholic missionaries from Portugal introduced red wine for sacramental purposes. The real growth in wine‐making, however, came in the mid 1850's when the country began to open up to the West and the Japanese to develop an interest in all things Western. The article continues with a study of one particular producer, Château Lumiere SA, which, since 1957, has been run by an ex‐economics professor, Toshihiko Tsukamoto. Chateau Lumiere produces both red and white wines and these have won numerous prizes at international competitions. Mention is made of the production techniques developed by this successful producer.
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