Lifted aromatics, soft grip, and a pulse of citrus running through it. Think tangerine peel, stone fruit, and a gentle herbal edge, all wrapped in a light tannic frame. It’s textured but not heavy, the kind of wine that keeps evolving in the glass while staying effortlessly drinkable.

Kazuomi Fujimaki and Takayuki Taira

Grape Republic was founded by restaurateur and sommelier Kazuomi Fujimaki in 2015 who moved from Tokyo to the village of Shinden in Yamagata. With no previous experience in winemaking, he set three simple rules for himself: The cultivation must be organic, the wines must be made without sulfur or other additives, and they should preferably be aged in amphora. The goal was to make pure, vibrant Japanese wines using the grapes grown in Yamagata. Grape Republic owns their own vineyards and also support local growers.

Grapes are 100% from Shinden, Yamagata, where Grape Republic is based. All grapes destemmed, fermented and aged in three amphora (12 hours, 12 days and 14 days skin contact), then further aged in amphora for 9 months. Wild yeast fermentation, bottled unfined and unfiltered, without any additives.