Chateau Sakaori Winery was established in May 1991 on the beautiful hill of Sakaori overlooking the city of Kofu in northern Yamanashi - a prefecture renown for producing the best wines in Japan. Thanks to its sister wine-importing company Kinoshita International and the latter’s worldwide network of suppliers, Chateau Sakaori is able to regularly get from them the latest information on winemaking techniques and this, coupled with the help of the best equipment acquired from abroad, enables the winery to produce high quality Japanese wines made from indigenous grapes such as Koshu or Muscat Bailey A, as well as traditional liqueurs made from Japanese apricots or citrons.

The climate in Japan, with its high humidity, high rainfall and many typhoons cannot be considered the ideal place for growing grapes. Despite all this, Chateau Sakaori consistently produces awarded premium wines thanks to the knowledge of many generations of Japanese winemakers who overtime have determined the grape growing techniques best suited to the local climate, thanks also to using indigenous grapes that not only survive that climate but can thrive in it, and finally thanks to forging strong working partnerships with the most talented local grape growers in order to acquire optimal grapes on top of those grown by the Chateau itself.