It is only in the last 30 years that the quality of Japan Wine (wine made solely from grapes grown in Japan) has improved greatly and the country has become capable of producing world-class wines. How the wineries have made efforts to overcome difficulties, what practices are being made in growing vines in the unfavorable humid climate, and what characteristics and quality Japan Wine possess are explained. Classification of wines produced in Japan and the official standards for wine labeling, statistics on wine are also covered.
Statistics on the wine market in countries, including Japan, where it is not historically produced or consumed are estimates using simple methods and are exaggerated for a combination of several reasons. One is a labelling issue: imported bulk wine is able to be added to domestically produced wine without the front label having to declare the bottle may contain foreign product. Similar freedom applies to wine made from imported grape juice concentrate. Japan, as the first country in Asia, has overcome this statistical issue as new standards are enacted in October 2018.
Kimie Harada is Visiting Fellow at the Crawford School of Public Policy and Professor in the Faculty of Commerce at Chuo University. She is Research Fellow at the Tokyo Center for Economic Research, Research Fellow at the Japan Securities Research Institute, and a member of the Securities Analysts Journal editorial board. Professor Harada holds a Wine Expert appellation qualification from the Japan Sommelier Association and conducts research on the wine industry in addition to the finance field.You can find her full profile here.
A light lunch will be provided.