Japan

Labelling standard

The National Tax Agency's labelling standard for fruit wine (果実酒等の製法品質表示基準) was established on 30 October 2015 and has applied since 30 October 2018.¹ It separates three groups:¹

A place name for the grape harvest area may be shown when at least 85% of the grapes come from that area; a single variety and a vintage may be shown on the same 85% basis.¹ The pamphlet has no separate section for sparkling wine.¹ Under the Liquor Tax Act, the "sparkling liquor" tax group (発泡性酒類) includes sparkling drinks other than beer and happoshu with less than 11% alcohol.⁶

Wine GIs

Source: National Tax Agency GI list.²

GI Yamanashi and sparkling wine

The GI Yamanashi specification says its conditions apply to Yamanashi wines including sparkling wines.³ For products that become sparkling through fermentation in the container, the minimum sugar content of the grape juice is lower than for still wine: 11% for Koshu, 15% for Vitis vinifera and 13% for other species, against 14%, 18% and 16% for still wine.³ Sugar used for that fermentation is excluded from the limits on added sugar.³ All grapes must be harvested in Yamanashi, and the wine must be made, stored and bottled there.³ Permitted varieties include Koshu, Muscat Bailey A, Chardonnay and Pinot Noir.³

GI Hokkaido

The GI Hokkaido specification also includes sparkling wines in its chemical requirements: at most 14.5% alcohol and at most 350 mg/kg of total sulfite.⁴ Only grapes harvested in Hokkaido may be used, from vinifera, labrusca, wild vine and hybrid varieties.⁴

Not covered

No national rules on method, pressure or time on lees for sparkling wine, and no production figures for Japanese sparkling wine, were found.