Takeda Nobuhiro

Born in 1989 in Yamagata City, Yamagata Prefecture, Takeda Nobuhiro initially pursued studies in environmental engineering at university after an early focus on information engineering in high school. During his university years in Aichi Prefecture, his exposure to classes on soil and microorganisms, combined with part-time work on a tomato farm, sparked his interest in agriculture. At the same time, he developed a fascination with sake after sampling varieties from a sake store, leading him to explore sake brewing and rice cultivation. His experiences with Akishika and Rumiko no Sake deepened his appreciation for the connection between high-quality ingredients and sake craftsmanship.

After graduating, Takeda honed his skills in sake brewing at Moriki Sake Brewery and Akishika Sake Brewery. At Akishika, he worked closely with rice cultivation and sake production, gaining invaluable insights into the relationship between agricultural practices and the quality of the final product. His exposure to diverse rice varieties and their impact on sake flavor reinforced his belief in the importance of quality ingredients. Around this time, he also began exploring wine, captivated by its complexity and the way it reflected the land, grower, and winemaker. Frequent visits to wineries and wine shops deepened his interest in viticulture and winemaking.

Motivated by a desire to return to Yamagata Prefecture and drawn to the unique character of wine, Takeda shifted his focus to grape farming. After training in Takahata Town, he began farming Delaware and Merlot grapes, eventually transitioning to organic practices despite initial challenges. His commitment to organic farming stems from a desire to protect the natural environment and preserve agricultural fields for future generations. Though the process has been fraught with difficulties, he remains dedicated to reducing pesticide use and creating sustainable farming methods that align with his values.

In 2020, Takeda ventured into winemaking, partnering with wineries like Alfiore and Grape Public to craft wines that highlight the unique characteristics of his organically grown grapes. Favoring a simple winemaking approach, he prioritizes healthy fermentation to showcase the land's individuality. Looking ahead, Takeda aspires to expand his farming repertoire to include grains, vegetables, and even chicken farming, reflecting a holistic approach to agriculture. Inspired by wines from the Loire region, he plans to experiment with new grape varieties like Sauvignon Blanc and Chenin Blanc while striving to enhance organic farming techniques in Japan.

The Fields

The fields are located deep in the mountains, far from civilization, with salamanders and fireflies inhabiting the nearby stream. In consideration of the natural environment, he strives to cultivate as organically as possible. However, since it is impractical to eliminate all microscopic pests and mites by hand, he occasionally uses insecticides and miticides, ensuring they are applied carefully to avoid spreading to the surrounding area.

Additionally, Bordeaux mixture, which is permitted in organic farming, can have negative effects on aquatic organisms and soil if overused. For this reason, he dilutes its concentration and reduces the frequency of its application.

Since the surrounding area consists mostly of pine forests and abandoned farmland—with only a few exceptions—there is minimal exposure to external pesticides. As a result, his fields host a variety of insects that feed on grape leaves and fruit. It’s no exaggeration to say that pest control, primarily through manual removal, constitutes most of the work during the growing season.

While this approach requires significant human effort, he hopes that over time, improvements in the soil and grapevine health will make it possible to coexist with the pests.

Although these cultivation practices might prevent the production of top-tier wine grapes, his goal is to minimize environmental impact while continuing to make wine with care and dedication.

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