Hakutsuru Sake Brewing's 神戸ワイナリー started winemaking for this year's Kobe Wine on Monday, August 17, 2026.
This is the first Kobe Wine winemaking using the new brewing equipment.
About Kobe Wine winemaking
At 神戸ワイナリー, new brewing equipment such as wine fermentation tanks and refrigerated warehouses were introduced this year.
This will be the first winemaking run using these facilities.
The introduction of new equipment has reportedly made it possible to maintain grape freshness from harvest to winemaking, perform small-batch winemaking tailored to the characteristics of each variety and lot, and achieve detailed temperature control for each tank.
Going forward, they aim to further improve the quality of Kobe Wine by making wine that maximizes the quality characteristics of the grapes.
Toward creating attractive Kobe Wine
It is reported that blessed with good weather this year, high-quality grapes are growing.
At the winery, winemaking began with the white grape variety Chardonnay, followed by red grape varieties such as Cabernet Sauvignon through mid-September, with plans to release the first wine produced using the new brewing equipment in October this year.
Koichiro Yasumoto, General Manager of the Kobe Wine Department, stated that in addition to the experience and technology inherited from the Kobe Agricultural Administration Corporation, he wants the team to work as one to make the most of this environment and produce even higher-quality and more attractive Kobe Wine.
The birth of a new Kobe Wine.
Why not give it a taste?
Reference
Kobe Wine 神戸ワイナリー (https://www.hakutsuru.co.jp/kobewine/)