I am Kazuto Kitani of "Kitani Wine," and I am taking on the challenge of establishing the first winery in Nara Prefecture. I work every day with the goal of sharing the appeal of Japanese wine—made from domestic grapes—with as many people as possible.
I also share updates on my vineyard and the winemaking process via social media:
- Twitter: @narawine
- Facebook: https://www.facebook.com/narawineproject
- Instagram: https://www.instagram.com/kitaniwine/
This article outlines my activities, my journey so far, and my passion for winemaking. It is written for anyone interested in Japanese wine or looking for recommendations for domestic wines.
Profile | From Banker to Grape Farmer
I was born in Kashiba City, Nara Prefecture. After studying cognitive science at Kyoto University and its graduate school, I initially began my career as a banker. However, a growing desire to create something tangible with my own hands led me to decide to dive into the world of wine.
After training at the long-established Katashimo Winery in Osaka, I became an independent grape farmer and now cultivate grapes in areas such as Tenri City, Nara Prefecture, and Habikino City, Osaka Prefecture. In June 2022, I launched "Nara Prefecture's first winery"—a long-held dream of mine—and began producing wine myself.
Name & Birth
| Name | Kazuto Kitani |
| Born | October 23, 1989 (Kashiba City, Nara Prefecture) |
Residence History
| Ages 0–4 | Tondabayashi City, Osaka Prefecture |
| Ages 4–18 | Kashiba City, Nara Prefecture |
| Ages 18–24 | Sakyo Ward, Kyoto City, Kyoto Prefecture |
| Age 24–Present | Kashiba City, Nara Prefecture |
Education & Work History
| –2002 | Kashiba Municipal Kashiba-Nishi Junior High School |
| 2002–2005 | Nara Prefectural Unebi High School |
| 2005–2012 | Kyoto University, Faculty of Integrated Human Studies (Cognitive and Information Sciences) |
| 2012–2014 | Kyoto University Graduate School of Human and Environmental Studies (Cognitive and Behavioral Sciences) |
| 2014–2016 | Bank employee |
| 2016–2018 | Katashimo Winery |
| 2018–Present | Grape farmer |
Contract Winemaking History
| 2018–2020 | Katashimo Winery |
| 2019–2020 | Kunitsu Fruit Wine Winery |
| 2019–2021 | Tenshi no Hane Winery |
Current Initiatives
Establishing Nara's first winery (Launched June 2022)
Aiming to create Nara Prefecture's first winery, I am carefully crafting Japanese wines using domestic grapes. In the future, I hope to deliver popular wines that people can easily enjoy through online sales.
Grape Cultivation (Tenri City, Nara; Habikino City, Taishi Town, and Kashiwara City, Osaka)
- Cultivated without pesticides or using only copper and sulfur (organic-equivalent standards)
- Varieties grown: Delaware, Pinot Noir, Mondeuse Blanche, Bijou Noir, and others
Contract winemaking
- Natural winemaking approach (no cultured yeasts, sulfites, or added sugar)
- Primarily using grapes grown in Nara Prefecture
- Also producing wines from grapes grown by Nara farmers in other prefectures
Commitment to cultivation and winemaking: Maximizing the power of nature
I view the wines I create not merely as alcoholic beverages, but as bottles that capture the memories of the land and the vital energy of the grapes themselves.
To achieve this, I maintain an uncompromising, unique philosophy that extends from cultivation through to winemaking.
1. Expressing "Terroir": Reflecting the Character of the Land
At the heart of my winemaking is the use of grapes grown in Nara Prefecture to fully express the local climate and soil—the "terroir."
I aim to create wines where the face of the grape grower is visible. In vineyards across areas like Tenri City and Habikino City, I cultivate varieties such as Delaware, Pinot Noir, Mondeuse Blanche, and Bijou Noir without pesticides or using only organic-equivalent treatments (copper and sulfur). I pursue "quality over quantity," even at the risk of lower yields, because I believe in the inherent potential of the grapes.
2. Winemaking as "Art"
In the winemaking process, I adhere to a philosophy of "adding nothing" to ensure the grapes' potential is fully realized.
- A natural winemaking approach that generally avoids cultured yeasts, added sulfites, and chaptalization (sugar addition).
- Additives and filtration are kept to an absolute minimum.
- Even "off-flavors" (distinctive characteristics) are embraced as part of the wine's unique personality—its "art."
In particular, one of my major goals is to craft a wine that evokes the same sense of awe as Dom Pérignon, using the familiar Delaware grape variety.
| Winemaking | ・Expressing terroir and the winemaker's unique character ・Approaching winemaking as an art form ・Crafting high-quality sparkling wine from Delaware grapes ・A commitment to using grapes grown in Nara Prefecture ・Pursuing delicious flavor ・Promoting the appeal of Japanese wine |
| Viticulture |
・Cultivation using no pesticides (organic-equivalent standards) ・Prioritizing quality over quantity |
| Vinification |
・Maximizing the inherent qualities of the grapes |
Why am I doing this now?
People often ask, "Why did you leave a stable job to become a winemaker?"
I chose this path after deeply reflecting on my personality and values; I wanted to prioritize work that I could sustain for the long term and that genuinely engaged my heart.
A desire to expand the possibilities of Japanese wine is also a major driving force behind my work.
| Strengths | ・Perseverance and persistence ・Ability to focus deeply on a single task ・Viewing things objectively ・Logical, rational, and scientific thinking ・Developing new concepts and plans ・Noticing subtle changes ・Building relationships over time ・Leadership and independent work ・Identifying the good qualities in others |
| Preferred Work Style | ・Approaching tasks thoroughly and in a way that feels right to me ・Working with focus in a calm environment ・Valuing simple, efficient workflows ・Choosing a style that allows me to be myself naturally |
| What I Want to Do | ・Rational and sustainable activities ・Craft-oriented work I can pursue for a lifetime ・Exploration that satisfies my curiosity ・Inner peace and stability ・Thinking outside the box (beyond textbooks) ・Bringing enjoyment to others ・Fusing science and art ・Creating things (craftsmanship) ・Work where I take personal responsibility |
| The Best Parts of Making Wine | ・Expanding my connections with many people ・The fulfillment found in working daily toward a goal ・Seeing a growing interest in Japanese wine |
| Challenges Faced | ・Finding suitable locations for vineyards or wineries can take time ・Dealing with nature means facing unpredictable situations ・Managing pests and diseases is essential ・Winemaking knowledge is profound, offering the joy of lifelong learning |
The Story Behind the Logo and Label
The Kitani Wine logo is inspired by grapevine roots. The soil is a complex world where various scientific fields intersect. The design expresses the fascination of new things emerging from that chaos, as well as the joy of the moment where "myself," "you," and "the wine" all come together.
For the labels, I incorporated elements unique to Nara, using motifs such as patterns from the Shosoin Repository and the deer from *Hanafuda* (Japanese playing cards). I hope that when you hold the bottle, you can feel the history of Nara and the warmth of handcrafted work.
In Closing: Bringing the Appeal of Japanese Wine to Your Table
In recent years, Japanese wine has surged in popularity and has become easily accessible through online shops and other channels. We invite you to experience the distinctive wines nurtured by the land of Nara.
"I want to choose a Japanese wine with a story behind it as a gift for someone special."
"I want to discover the flavors of a new winery recommended by wine enthusiasts."
We remain dedicated to the sincere craft of winemaking, hoping to reach those who feel this way.