Domaine ICHI

Originally established in 2010 as the brewing division of agricultural corporation Natural Farm Co. under the 'Berry Berry Farm & Winery' name, the operation began organic wine brewing in 2012, pioneering sustainable winemaking practices in Japan. With their new brewing facility completed in 2020, they obtained their brewing license and officially launched under the new business name 'Domaine ICHI,' marking a significant evolution in their capabilities and vision.

Ueda serves as representative director while Kurita leads as head brewer, bringing extensive experience from their predecessor operations as they begin full-scale brewing with their dedicated staff. 'We want to cherish fruits that have been long rooted in this land and create distinctive Niki-cho-style wines that utilize the appeal of both traditional winemaking grape varieties and table grape varieties,' Ueda explains, highlighting their commitment to honoring local agricultural heritage.

The domaine advocates for both body-friendly and environmentally conscious winemaking practices, with their grapes earning organic JAS certification through meticulous organic farming methods that integrate innovative IT technology while completely avoiding chemical fertilizers and herbicides, relying instead on intensive manual labor to ensure the highest quality. Even in their brewing process, they maintain minimal sulfite use, staying true to their natural winemaking philosophy.

Their achievement of 'Hokkaido-originated, Japan-first' organic wine certification in 2011 marked a historic milestone, and they adopted full-scale organic and natural methods beginning in 2018. The new brewing facility features expanded ceiling height and workspace that enables more efficient organic methods while supporting increased production capacity, all while maintaining the high-freshness grape processing that defines their wines. Their approach represents a thoughtful balance between cutting-edge technology and equipment with time-honored natural methods, creating a model for sustainable winemaking that honors both innovation and tradition.