In 1991, Japanese wine-importing company Kinoshita International used its extensive network of suppliers to bring in the latest winemaking technology and equipment to the hills of the Kofu basin, the cradle of winemaking of Japan, where they established Sakaori Winery, with the aim of producing high-quality wines that can hold their own on the international scene.
Chateau Sakaori's products mainly use grapes of the indigenous Koshu and Muscat Bailey A variety, and include fruit liqueurs made from yuzu citrons and ume plums as well.
Visitors can be shown around the facility and advised on wine selection by on-site certified sommeliers.