Hirakawa Winery

Originally from Tokyo, Atsuo Hirakawa graduated from Tokyo University of Agriculture and Technology Faculty of Agriculture before pursuing advanced studies abroad, obtaining his DNO (National Oenology Diploma) and technical engineer certification at SupAgro Montpellier, France's prestigious national technical education institution under the Ministry of Agriculture. After training at renowned wineries throughout France, he established Hirakawa Winery in 2015, bringing world-class expertise to Yoichi's emerging wine scene.

He produces exceptional white, rosé, red, and sparkling wines along the Nucchi River in western Yoichi, utilizing sun-blessed south-facing slopes that provide optimal growing conditions. His winemaking philosophy aims to express terroir-specific flavors that transcend individual grape varieties, pursuing what he calls 'gastronomy from the agricultural field'—a holistic approach that connects vineyard to table.

Hirakawa is particularly convinced of Kerner's extraordinary potential when grown in Yoichi's unique climate, noting its clear fruitiness and refreshing character, combined with impressive ripeness and acidity levels that produce white wines worthy of recognition from any premier wine region worldwide. His expertise was honed through 12 years in France working as both viticulture and winemaking technician while simultaneously gaining invaluable experience as a nationally certified sommelier at Michelin three-star restaurants in southern France and Alsace.

This rare combination of technical production knowledge and refined service expertise informs every aspect of his winemaking. Currently serving as consultant to restaurants throughout Hokkaido, he pursues winemaking that 'walks alongside Hokkaido's ingredients and culinary culture,' creating wines that enhance rather than compete with the island's exceptional local cuisine.