In November last year, Ikeda Town's unique variety "Yamasachi" was listed with the OIV (International Organisation of Vine and Wine).
Speaking of Japanese wine grape varieties listed with the OIV, Koshu and Muscat Bailey A are famous, but Yamasachi became the third to be registered after them.
This must have served as one of the catalysts for Japanese wine to attract global attention.
Now, what kind of grape variety is "Yamasachi" in the first place?
Here, we will explain about "Yamasachi," which was registered with the OIV.
Yamasachi is a variety born from the unique environment of Tokachi
Yamasachi is a red wine grape variety born in Ikeda Town.
Ikeda Town began Japan's first municipally operated winemaking in 1963, but Tokachi, Hokkaido, where the town is located, is an extremely cold region where temperatures reach minus 20 degrees Celsius around February.
They faced the challenge that common grapes could not survive the winter unless some kind of countermeasures were taken.
Therefore, clonal selection was carried out on France's "Seibel 13053" for cold tolerance and yield.
In 1969, the red wine grape variety "Kiyomi" was born.
The birth of Yamasachi
Although "Kiyomi" was an excellent grape variety, further measures were necessary to overwinter in the frigid climate of Tokachi.
Thus, the Ikeda Town Grape and Wine Research Institute embarked on developing new varieties by crossing introduced foreign grape varieties with native "wild grapes (crimson glory vine)."
Among the various crossing varieties that emerged, the red wine grape varieties "Yamasachi" and "Kiyomai" were born.
Today, "Yamasachi" and "Kiyomai" are important varieties representing Tokachi, Hokkaido.
It can be said that these are indigenous varieties born precisely because of Tokachi, Hokkaido.
Characteristics of Yamasachi
"Yamasachi" is a grape variety born from crossing "Kiyomi" with "Yamabudo No. 6 En 20 Male."
It is naturally superior in cold and freeze tolerance, and is also known for producing high-quality wine. (Incidentally, it is said to withstand temperatures down to minus 31 degrees Celsius.)
Wines made from Yamasachi have a deep color, leaving an impression of firm astringency and solid flavor.
Because it is based on wild grapes, you can enjoy an incomparable flavor that also conveys wildness.
On the other hand, wines made from "Kiyomi" are lighter in color and are a brisk type with little astringency.
This time, the full-bodied "Yamasachi" was registered with the OIV, but we may also have high hopes for "Kiyomi" in the future.
Its wide range of applications is also an attraction
With its registration with the OIV, there is no doubt that "Yamasachi" as a wine will attract attention going forward.
However, the appeal of "Yamasachi" is not limited to wine; it is also utilized in various food products.
Its high versatility for use in a wide variety of foods—such as cakes, jellies, and curries—is drawing attention.
In particular, an application that is currently anticipated is breadmaking using Yamasachi yeast.
It was discovered that when using Yamasachi yeast, which is purely isolated from Yamasachi grapes, flavorful bread can be made by baking with high-fructose corn syrup.
Furthermore, although it takes more time and labor compared to other baker's yeasts, it seems possible to make bread that is plump, large, and fluffy in texture.
An unprecedented bread boom has arrived in recent years, and Yamasachi yeast has the potential to give birth to new hit products. (Pairing it with Yamasachi wine is also something to look forward to.)
Many people are likely attracted to keywords like "wine and bread."
By all means, why not pay attention to Yamasachi not only as wine, but also as a food ingredient?
Let's drink Yamasachi!
With its registration as a variety with the OIV, wine labeled "Yamasachi" is expected to be exported to the EU in the future.
"Yamasachi" offers a unique taste distinct from European wine grape varieties.
If you are a Japanese wine fan, why not check it out?
References
Tokachi Wine: Grape Cultivation
Development of Breadmaking Methods Using Yamasachi Yeast – Tokachi Foundation