Made from Japan's most important indigenous grape variety: Koshu. The grapes for the Hishiyama Private Reserve are grown in a vineyard at the eastern end of the Kofu Basin. The Katsunuma area is an alluvial fan with widely distributed, well-drained soil, which has been suitable for viticulture since ancient times. The Nishiyama district, with its complex terrain, is situated at the highest altitude of the Katsunuma region at an elevation of 500 to 600 metres. The soil is diverse, with large granite components scattered throughout the area. The lively acidity and smoky minerality in the wines from this region are direct expressions of the sense of place. The warm climate promotes healthy grapes and protects the grapes from direct sunlight. A modern long-cordon training system is being used as an alternative to the traditional trellising methods. Significant advances have been made in limiting yields and focussing on canopy management. These endeavours have concentrated flavours and sugars, balancing the high acidity naturally occurring in this variety. The fruit is hand-harvested at optimum maturity.