The Katsunuma region has over 1,300 years of grape cultivation history and is considered the birthplace of Japanese wine, with commercial production beginning in 1877. The area is renowned for wines made from the indigenous Koshu grape, which produces light, crisp white wines with citrus notes, and Muscat Bailey A, which creates sweet, fruity red wines. The underground wine cave at Budou no Oka maintains around 20,000 bottles representing the diversity of local winemaking.
