Yamanashi: Sweet Grape Paradise
I guess many seasoned travelers around the world may have visited a grape winery or two to experience delicious wine local to that region. We would like to introduce two non-alcoholic grape products from Yamanashi Prefecture, also known as sweet grape paradise to the Japanese locals. As someone involved in tourism marketing and nutritional research, I would like to recommend two products that are made with pride from experienced grape farmers, with no additives, that would make your tummy and health happy.
Image credit: Shutterstock
株式会社ヒルズ・ファーム
The Yamanashi Kajutsu brand has launched its premium lineup, consisting of products a cut above the rest. This premium lineup utilizes Shine Muscat, Kyoho, and Koshu grape varieties that are carefully selected from certified grape farmers across Yamanashi. All premium grapes used are produced in Yamanashi Prefecture, the most famous grape-producing region in Japan. These grapes are naturally sweet, some of which have over 20% of natural sugar content. This premium grape juice is the culmination of years of experience. The Yamanashi Kajutsu brand takes pride in the 6 NO’s: NO Additives, NO Added Sugar, NO Concentration, NO Dilution, NO Alterations, and NO food colouring. A special squeezing method is used to extract the grape juice, consuming around 2~3 clusters of grapes per bottle. This unique method produces grape juice that emits a beautiful colour and quality incomparable to that of others. In order to preserve these distinctive characteristics, filtration is only performed when necessary. Another appeal of this product is its shelf life of 2 long years, achieved through the prolonged anoxic state of the grape during the manufacturing process. The crystal formation that can be seen at the bottom of the bottle, “Wine Diamond” (officially known as tartrates) is highly regarded to be a sign of quality, where its presence indicates that the juice has not been over-processed. Just as Yamanashi is known for its delicious fruits, it is equally recognized for its masterful craftsmanship in making inkan (Japanese stamps). These stamps are imprinted onto each washi (Japanese paper) and carefully wrapped around the bottle. This straight grape juice perfectly embodies omotenashi (Japanese spirit of hospitality), befitting as a reward for yourself or as a gift for someone special.
Yamanashi Kajutsu brand premium lineup consisting of Shine Muscat, Kyoho, and Koshu grape varieties (Image Credit: Omotenashi Selection)
Confit やまげん株式会社（なでしこ農園）
The Nadeshiko farm started their farm because they wanted to replicate the feelings from a mom, living in the rural area, harvesting fresh fruits from a farm and making snacks for their precious child. They view every customer as a dear family member, and make each product with the same care and love as when making for their household. Nadeshiko’s confit is produced as a response to the heightened consciousness towards health effects of artificial sweeteners. Their product is a handmade, additive-free and unsweetened confiture produced using mosto cotto proudly produced at the Nadeshiko farm; located at the heart of Japanese grape farming, Fuefuki City of Yamanashi Prefecture. The mosto cotto is produced by boiling squeezed grape juice from harvested Yamato Nadeshiko, an original mountain grape variety. Its sugar content surpasses 60% and the product can be stored at room temperature. The finishing touches are made by stewing the mosto cotto with one cluster worth of Kyoho and Pione grape juice. The final product is one that will please health-conscious consumers as it is rich in polyphenols. The mild sweetness of the confiture, made to resemble the healthy taste of home will surely bring smiles to dining tables across the globe. The Nadeshiko farm does not stop there. They have also produced an original Japanese balsamic vinegar using their premium grapes that are top quality but have minor physical defects and are thus unable to be sold on the market. The traditional process of manufacturing Balsamic vinegar (originating from Modena, Italy) is followed with respect to its origins. This original Japanese balsamic vinegar is produced by mixing mosto cotto, wine and wine vinegar in a ratio discovered through years of trial and error. The stock solution is then stored and transferred between wooden barrels of varying size and materials where it is aged for around 3 years in each barrel and obtains its distinctive aroma. This painstaking process takes time and effort, doesn’t use additives or artificial sweeteners, and is all made by hand, a feat unreplicable by corporate companies.
If you are interested in purchasing these premium quality non-alcoholic grape products or interested in a grape vineyard tour, feel free to email us.
Yamanashi Kajutsu and Nadeshiko Farm is easily accessible to guests spending a night at Lake Kawaguchiko.