Kazuhito Matsuoka was born in Sakai City, Osaka Prefecture, and studied the basics of viticulture, fermentation, and brewing at Yamanashi University. After graduating from university, he worked at Nakaizu Winery in Izu City, Shizuoka Prefecture for 15 years from 2000, serving as the brewery manager. Mr. Matsuoka joined the Paysana Agricultural Cooperative in Yamanashi and decided to launch Domaine Ponkotsu after meeting Mr. Koyamada of Domaine Oyamada. Mr. Matsuoka met Mr. Koyamada around 2005 on a tour to France organized by a barrel dealer. For Mr. Matsuoka, who did not have much information exchange with the outside world, this tour was an opportunity to think about various things. After that, they deepened their exchanges by asking Mr. Koyamada questions about things they had doubts about while making wine at Nakaizu Winery. Looking at the fact that both of them took on the challenge of biodynamics at the same time, it can be seen that they were a good stimulus for each other. This biodynamic challenge did not go well in Nakaizu, which has a hot and rainy climate, but he learned that by discerning the timing, the number of times of pest control can be reduced considerably. . After that, Mr. Matsuoka began working with Mr. Koyamada in Yamanashi about once a month for self-study. During that time, Mr. Matsuoka learned of the existence of Peisana, which does everything from cultivation to brewing, and sympathized with their way of thinking. I told him that I wanted to Mr. Oyamada, who already knew the wine made by Mr. Matsuoka and felt a close connection to grape growing and wine making, readily accepted the offer. After that, we worked together about once a month, showed our work, and built a relationship of trust. Then, in 2015, when the trees were planted, I decided to move to Yamanashi. Mr. Matsuoka says that even if there is something already on the market that he wants to drink, he doesn't want to make it. I don't think it's necessary to make something that already exists, and my goal is to make delicious things that can't be found anywhere else. However, there are some wines that have influenced Mr. Matsuoka's way of thinking. For example, when I drank white wine from a certain Yamanashi winery, I felt strongly that "No matter what anyone says, this is the wine!" It is said that he was impressed by the manufacturing that he could feel it even when he actually drank it. The wine that entered the natural wine category is François Sidène, which Mr. Koyamada chose at a restaurant in Paris during the French tour organized by the aforementioned barrel dealer. He just thought it was delicious. It overlapped with my encounter with Mr. Koyamada, and it was the trigger that I started to be aware of the naturalism. The reason why it was Yamanashi instead of Nagano or Hokkaido is that Paysana was there. Matsuoka believes that the people he works with are more important than the location. Wine and grapes are made by people (it's not that wine shows personality), and as a producer, I wanted to work in close proximity to attractive colleagues. He told me that searching for what he can do in that environment is his way of life. farming method Cultivation in Yamanashi that started this year. I think it's really 10 years too early to talk about farming methods and such. In a land that is difficult to grow grapes with a lot of rainfall, the frequency of disinfection must be extremely high, and I thought that this would affect the taste of the wine. At that time, I met Mr. Koyamada and started doing biodynamics in 2007. However, only one specific disease could not be stopped with biodynamics, so I gave up after 4 years. The grapes weren't harvested properly, and I realized that I was wrong. We came to the conclusion that healthy grapes are the first priority, and that even if we adopt unreasonable farming methods in a land where this is not possible, we will not be able to grow good grapes. However, as a result of still having doubts about the use of organic synthetic pesticides, we came to the conclusion that we should do it in a land where we can grow without using them. We believe that Yamanashi is the land where this is possible. In other words, grass cultivation, no fertilization, no organic synthetic chemical pesticides, no pesticides. A way that doesn't burden yourself. It's also the way I think I can represent the terroir (if there is one) as faithfully as possible. Paysana Agricultural Cooperative Corporation Domaine Oyamada's wines are brewed at Peisana Agricultural Cooperative Nakahara Winery. Peizana Agricultural Cooperative Corporation (hereinafter referred to as Payzana) is based in Yamanashi City, Koshu City, Fuefuki City, Kofu City, and Hokuto City. As the farming population declines and young people are leaving farming, Mr. Oyamada and Mr. Kobayashi of Shion Jozo Co., Ltd. "look to the future of Japanese agriculture, inherit and utilize farmland, and aim to hire and train farmers." Established in 2011 as a director. In addition, a joint brewery (Nakahara Winery) was established in Nakahara, Katsunuma Town in 2014 in order to produce wine with higher added value using the company's high-quality grapes as ingredients. grapes and terroir Using his own farming methods, he strives to improve the quality and added value of existing Koshu varieties, Delaware, and Muscat Bailey A through shelf cultivation, while also introducing rare varieties that are suitable for the soil of Yamanashi, resistant to disease, and relatively high in yield. schedule. Specifically, white Petit Manseng and Albariño for shelf cultivation, and white Chenin Blanc, Romoranthan, red Mourvèdre, Tana, and Syrah for fence cultivation. Rare varieties are not well known and are sometimes considered to have low commercial value. carry out. On top of that, we will appeal the terroir expression of wine that has not yet been established in Japan. brewing Using the grapes from our own farm as a raw material, we do not use cultured yeast, enzymes, fermentation aids, etc., and ferment with natural yeast attached to the grapes. In addition, we use the minimum amount of sulfurous acid, which is essential for maintaining the quality of our products, and do not add sugar to increase the alcohol content, except in years when the weather is extremely bad. Even in sparkling wines, yeast is not added.