Nobori Winery

Originally from Akita Prefecture, Konishi left corporate life in Tokyo and relocated to Yoichi in 2009, seeking a more meaningful connection to the land. After completing two years of intensive farming training, he began cultivating grapes at his own vineyard in 2011.

He dedicates his entire vineyard to the Zweigelt variety—1.3 hectares supply fruit to other wineries, while the remaining 0.6 hectares are reserved for his signature rosé wine production. He continuously refines his techniques each vintage, incorporating methods like extended maceration of all grapes (similar to red wine production) and transitioning from medium-temperature to low-temperature fermentation for enhanced aromatics.

Regarding his commitment to wild yeast fermentation, he explains with evident passion: 'These yeasts are truly indigenous to our land—a diverse collective of microorganisms that differ at both species and genus levels. They offer far more chemical complexity than cultured yeasts, and I'm deeply moved by the feeling that these indigenous yeasts collaborate harmoniously to create our wine,' he shares with a warm smile.