Despite the name “Kyoho Winery,” this bottle is made from 100% blueberries, naturally fermented with no added sugar. The origin of the winery is closely linked to the legendary Kyoho grape. Developed in 1939, the Kyoho grape initially faced challenges in large-scale cultivation. With financial support from Hiroyuki Hayashida—the winery’s heir—and the guidance of grape expert Michishige Ochi, the breakthrough came in 1957.

To encourage farmers to grow this new grape variety, Hayashida promised to purchase all unsold Kyoho grapes for winemaking. However, the thin-skinned, juicy Kyoho grapes proved tricky for traditional wine techniques. His son later spent a decade traveling around France, eventually mastering the craft of turning table fruits into wine. Thus, Kyoho Winery was born in 1972, specializing not in Merlot or Cabernet, but in Kyoho grapes and other fruits like kiwi, strawberries, and, of course, blueberries.

Their Blueberry Wine is one of their finest, having won first place in a national Japanese beverage competition. Made from 100% blueberries, with no sugar added, it’s best enjoyed slightly chilled (15-18°C).

On the nose, it’s reminiscent of sweet red wine, with intense grape-like notes. The palate is rich and juicy, similar to blackcurrant juice, with moderate sweetness and a subtle tannic finish from the blueberry skins, adding complexity. It’s easy-drinking, approachable even for those new to wine, and pairs beautifully with meats or desserts.