The flavor of carob in wine of Japan

More information on of Japan flavors

Japan is famous for its sake, a rice wine, but Grape wine has been made in Japan for hundreds of years or more. Beer and whisky have also gained a place in the consciousness of modern Japanese, and have even become important contributors to the national economy. Winemaking has a Long history in Japan, and there are several stories surrounding its origins. The most common is that in 718 AD, a Buddhist monk named Gyoki planted the first vineyards at Daizenji Temple, near Katsunuma (southwest of Tokyo).

Traditionally, the vast majority of grapes in Japan were grown only for eating, and little or no wine was produced. European wine was imported for the Japanese elite for much of the 16th century, but was banned for much of the 17th and 18th centuries under the Sakoku policy of Imperial isolationism. But things have changed rapidly in recent decades. In the 1970s, Japanese interest in the West (and tourism) increased sharply.

Naturally, many Western fashions and traditions made their way into Japan, especially in the areas of food and drink. Wine consumption exploded and, although the focus was on imported wines, domestic wine production naturally increased accordingly. Today, Japanese viticulture has yet to take hold in the world, as the majority of the country's grapes are grown for the table rather than for the bottle. There are only a handful of grape varieties used for Japanese wine making, the most notable of which are the "native" Koshu, the European Muscat of Alexandria and the Japanese Hybrid Muscat Bailey A.