Takeda Winery

Located at the base of the Zao mountain range in Yamagata Prefecture, Takeda Winery's expansive vineyards span approximately 15 hectares.

These vineyards are on southeast-facing slopes, capturing optimal sunlight for grape cultivation. The region's unique soil composition and climatic nuances play an instrumental role in bestowing the wines with their distinctive character.

Tracing its origins to the Taisho era, Takeda Winery embarked on its vinicultural journey in 1920 under the banner of "Takeda Food Factory." Since its inception, the winery has been guided by a simple yet profound philosophy: "Good wine comes from good grapes."

After immersing herself in and training at some of France's most esteemed vineyards, Noriko Kishidaira returned in the mid-1990's and championed the preservation of their old vines, firmly believing in their ability to yield superior wines. This conviction led to spirited discussions with her father, Shigenobu Takeda, the patriarch of Takeda Winery. Despite his initial inclination to replace the Muscat Bailey A old vines, often associated with Japan's lesser-quality wines, Noriko's unwavering belief in their intrinsic value prevailed. To her, these vines, which had flourished since the 1920s, represent an unparalleled legacy.

Noriko pioneered innovative cultivation and vinification techniques to unlock the true potential of Muscat Bailey A grapes. Her endeavors bore fruit with the creation of the acclaimed Domaine Takeda Bailey A Vieille Vigne. In 2005, she assumed leadership of Takeda Winery, becoming Japan's first female winery president. Today, her wines, especially the Muscat Bailey A, are celebrated for their depth, complexity, and ability to pair well with a variety of dishes.