Terroir 2012 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2012 9 Ancient and recent construction of Terroirs 9 Legal protection of the vitivinicultural terroirs in Yamanashi Prefecture, Japan

Legal protection of the vitivinicultural terroirs in Yamanashi Prefecture, Japan

Abstract

This study analyses the actual situation regarding the legal protection of the vitivinicultural terroirs in Yamanashi Prefecture, the centre of Japanese wine industry with more than 150 years of wine-making tradition. Wines produced with grapes harvested in Yamanashi are identified by its sub-region, village and parcel. Such practice of geographical identification allows the development of regional perceptions and differentiation of terroirs. However, the legal protection for denomination of wine is not sufficient in Japan because of the lack of national legislation. Currently, the local government of Yamanashi and the Winemakers Association are working together to achieve the registration of geographical indication of “Yamanashi”, which is indispensable for legal protection of its vitivinicultural terroirs. In 2010, Koshu City of Yamanashi Prefecture created a system of the appellation of origin which necessitates them to control for the origin of grapes in all parcels. These recent efforts are important to increase the awareness of Yamanashi wine in domestic and global markets and to propagate the notion of terroir amongst the Japanese consumers.

Download the PDF

DOI:

Publication date: August 26, 2020

Issue: Terroir 2012

Type: Article

Authors

Kensuké EBIHARA1

Meiji-Gakuin University, Faculty of Law 1-2-37 Shirokane-dai, Minato-ku, Tokyo, 108-8636, JAPON

Contact the author

Keywords

geographical indication, legal protection, appellation of origin

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Evaluation of the effect of regulated deficit irrigation on Vitis vinifera Cabernet-Sauvignon physiological traits and final fruit composition

Climate change establishes challenges, as well as opportunities for many sectors, and markedly the wine sector.

Read More

Assessment of the bottled storage conditions on the volatile composition and sensorial characteristics of white wines

The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen (1, 2).

Read More

Comparison between non-Saccharomyces yeasts for the production of Nero d’Avola wine

Wine production with non-Saccharomyces yeasts is getting larger application due to the positive impact of these yeasts on wine composition. Previous studies showed notably differences in chemical composition of Merlot wines obtained with Torulaspora delbrueckii.

Read More

Unexpected relationships between δ13C, water deficit, and wine grape performance

Water nutrition is crucial for wine grape performance. Thus soil investigation aims at characterizing spatial and temporal variability of available water. A possible strategy

Read More

Efficiency of alternative chemical and physical treatments in reducing Brettanomyces Bruxellensis from oak wood

Oak barrels form an integral part of wine production, especially that of high quality wines. However, due to its porosity, wood presents an ecological niche for microbial proliferation and is highly susceptible to microbial spoilage which could cause considerable economic losses. Brettanomyces bruxellensis, the most commonly encountered microorganism responsible for spoilage during barrel ageing, can remain in barrels after barrel sanitation to contaminate new batches of wine after refilling. Therefore, effective sanitation treatments are of utmost importance to prevent recurring wine spoilage.

Read More