Mongaku Valley Winery

Originally from Tokyo, Kihara worked for a trading company but longed for rural life, ultimately relocating to Yoichi in 2012 with dreams of sustainable farming. He moved with his wife and two children, initially planning to raise free-range pigs for artisanal ham production. However, through meaningful conversations with local residents, he was inspired to plant vineyards instead.

'What truly captivates me about Yoichi is its people. It's these genuine connections that led me to make wine in this special place,' he reflects. He initially grew grapes organically without pesticides or fertilizers, planting 1,500 seedlings over three years, though most struggled to establish.

'People suggested replanting, but I couldn't bear to remove the vines that had endured so much alongside us,' he recalls. He later achieved success using reduced pesticides and homemade compost, now specializing in field blends—where different grape varieties are planted together and co-fermented—at his semi-underground winery converted from a historic Sapporo soft stone warehouse.

'I dream of creating a place where people can savor homemade ham and wine while taking in these spectacular mountain views,' he shares.