Wine is a delicate enjoyable drink. Even with the same varieties of grapes, the taste, aroma, roundness, mouthfeel, etc. of wines differ depending on the natural environment such as soil and climate. In fact, it also depends on the manufacturing process and processing aids.
End of the 19 Century, Pasteur pointed out the importance of controlling alcohol fermentation with a well-chosen yeast. Many wineries now make wine by using selected yeasts rather than grape-attached yeasts. Also, selected lactic acid bacteria are used in malolactic fermentation to bring roundness and complexity to the wine.
Wines from grapes harvested and produced in Japan can be labeled as “Japanese wine” and the geographical indication (GI) system has been maintained.