Expressing the Terroir of Plots and Vineyards in Wine! New "FROM FARM Winery Building" Completed! Guided Tours Have Also Begun!

SUNTORY FROM FARM is Suntory's Japanese wine brand, which has championed the philosophy "It all starts from the vineyard" since 2022.
The FROM FARM Winemaking Building has now been completed to further realize winemaking aligned with this concept.

Representing a capital investment of approximately 700 million yen, construction of this new facility began in September 2024. Now finally complete, full-scale operations start this September.

In conjunction with this, the winery tours have also been revamped with even richer content!
We bring you a report on the presentation along with the details.

Hiroshi Miyashita, General Manager of the Japanese Wine Department, Wine Division,explained Suntory's Japanese wine strategy and the FROM FARM brand.

Suntory has long been undertaking numerous initiatives to create "world-class Japanese wine" that draws a new map in the world of wine.
Accumulating awards at competitions in Japan and abroad, the company aims to enhance the international reputation of its wines while building a "Japanese wine culture" paired with Japanese cuisine and more. To achieve this, Suntory believes it is essential to engage directly with Japan's nature, climate, and vineyards, crafting wines filled with skill and passion through Suntory's long-inherited spirit of monozukuri (craftsmanship).

At Tomi no Oka Winery, to make the most of the soil characteristics born from its complex terrain, the vineyards are divided into approximately 50 plots, with grapes of different personalities cultivated using optimal methods for each plot.
Numerous initiatives are underway, including selecting suitable grape varieties and clones, controlling maturity periods through lateral shoot management, and addressing climate change.

The key highlight of this winemaking building is its equipment, which unlocks the maximum potential of grapes cultivated through these methods, allowing for the precise crafting of diverse base wines tailored to each plot and vineyard.

Regarding the specific details,Kentaro Shinoda, Chief Winemaker at Tomi no Oka Winery,explained the specifics.

To obtain high-quality juice, the facility introduced a press that utilizes natural gravity flow, as well as a new type of press commonly used in the Champagne region. The juice can be cooled immediately after pressing, yielding clean juice that avoids oxidation.

In addition, 26 small-capacity (0.8–2.4 kl) thermal tanks were introduced to enable optimal vinification methods tailored to each grape. These tanks, capable of delicate temperature control, are used to craft base wines that leverage the distinct characteristics of grapes grown in different soils or from different clones.

Furthermore, a new small-batch bottling line designed to reduce oxygen exposure even for small volumes has been installed.

In this way, the winemaking building will seamlessly perform every step from destemming, sorting, pressing, and fermentation to bottling, with plans to produce approximately 1,000 cases per year of high-quality wine reflecting the true character of Tomi no Oka.

The stories born from roughly 50 vineyard plots will be meticulously woven together and sent out into the world.
It makes one want to savor each and every story carefully.

The newly revamped tour is the"FROM FARM Tomi no Oka Winery Tour <Premium>"andFROM FARM Tomi no Oka Winery Tour.

The renewed tours will begin on September 19. Applications opened on September 4.

The "Premium" tour allows visitors to experience the craft, passion, and spirit of innovation of the winemakers while immersing themselves in the rich natural environment of Tomi no Oka Winery. In addition to visiting the "FROM FARM Winery Building," guests can enjoy a total of 4 wines, including "SUNTORY FROM FARM Tomi no Oka Koshu 2022" and "SUNTORY FROM FARM Tomi no Oka Red Toki no Kasane."

The standard tour includes a visit to the vineyard near the shop, a tour of facilities such as the "FROM FARM Winery Building," and a tasting of 2 wines in total: "SUNTORY FROM FARM Tomi no Oka Koshu 2022" and "SUNTORY FROM FARM Tomi no Oka Red Toki no Kasane."

It is a valuable tour where you can experience the allure of Japanese wine with all five senses.

https://www.suntory.co.jp/factory/tominooka/

Ryo Yanagihara, Senior Specialist, Business Strategy Department, Wine DivisionIn the wine introduction and tasting led by him, we had the opportunity to experience four signature items representing Tomi no Oka Winery: "Suntory From Farm Tomi no Oka Koshu 2023," "Suntory From Farm Tomi Koshu 2023," "Suntory From Farm Tomi no Oka Red 2022," and "Suntory From Farm Tomi Red 2021."

A Project Over 10 Years in the Making! Various Initiatives Underway for Koshu

Many of you likely still remember the news that Tomi Koshu 2022 won Best in Show at the Decanter World Wine Awards 2024.

Koshu is inherently a grape variety whose sugar level is hard to raise (typically 15–16 degrees Brix). As a result, it is difficult to make into a powerful wine when converted into alcohol. To be evaluated on equal footing with fine wines around the world that possess a concentrated attack and high density,"How to increase concentration"...was identified as key, leading to ongoing research and experimentation.

Specifically, initiatives included selecting vineyard plots that yield concentration starting in 2014, beginning clonal selection of Koshu in 2015, and harvesting only fully ripe grapes from 2020 onward.
As a result, grape sugar levels in the plots targeted for Tomi Koshu have been steadily climbing since 2019, exceeding 20 Brix in 2023, making this a memorable vintage fermented without chaptalization. These efforts over more than 10 years have finally borne fruit.

Is Petit Verdot the Next Big Thing?! The Evolution of "Tomi Red" and "Tomi no Oka Red"

Tomi Red 2021 won a Gold Medal at the Japan Wine Competition 2025. Longtime fans may strongly associate Tomi with Cabernet Sauvignon and Merlot.
The 2021 assemblage is 56% Petit Verdot, 33% Merlot, and 11% Cabernet Sauvignon. In recent years, the proportion of Petit Verdot has been trending upward. The reason behind this is the pursuit of higher quality wine while adapting to climate change.

Petit Verdot's strength lies in its late-ripening nature. Its harvest window arrives all at once from October onward when night temperatures drop, which suits the climate of Tomi no Oka well. In addition, its small berries and characteristically intense flavor profile allow it to maintain its strength even under Japanese climatic conditions.
On the other hand, there are risks associated with its strong tannins and thin skins, but these are carefully managed through gentle handling.

Furthermore, the 2021 vintage includes Merlot grown using lateral shoot cultivation.
(Lateral shoot cultivation: A new viticultural technique that delays the grape ripening period to cooler late autumn. This initiative is conducted as joint research with Yamanashi University, which holds the technology patent.)

Petit Verdot (as of September 3)

(Left: conventionally cultivated vines, already fully colored. Right: trellis under lateral shoot cultivation, currently undergoing veraison)

In addition, many new products and new vintages were announced.
Among them, here are two standout items worth noting.

“Kaminoyama Merlot & Cabernet Sauvignon Beni no Kanade 2022” was previously released as separate Merlot and Cabernet Sauvignon wines, but this marks the first time they have been blended together. All grapes are 100% from Kaminoyama City, Yamagata Prefecture. Aged in oak, it consists of 59.5% Merlot and 40.5% Cabernet Sauvignon. A red wine rich in red fruit aromas with solid concentration, its tannins are silky and the overall balance is excellent. I was surprised by the retail price of 4,500 yen.

They are also putting effort into secondary bottle fermentation, and winning both the Gold Medal and Best in Category Award at the Japan Wine Competition 2025 was the “Tsugaru Chardonnay & Pinot Noir 2021” which is a luxurious bottling made from 79% Chardonnay and 21% Pinot Noir from Tsugaru, aged for 36 months.
With solid fruitiness and savory umami from aging, it was a bottle that fully deserved its high acclaim at the competition.