Château Mercian's wine making philosophy is "Finesse & Elegance". "Finesse" here comes from the land, the terroir.
"The ‘Finesse’ of wine is basically the characteristics of the grapes. So grapes grown in the Japanese environment, on this terroir, have their own particular ‘Finesse’. Take Japanese cuisine as an example. Even if the chef is not consciously trying to produce ‘Finesse’, the methods used by a Japanese chef are such that ‘Finesse’ will always be present in the dish. It's the same for wine. Fundamentally, it means respecting the characteristics of the grapes grown in this soil. Precisely because these grapes are grown on Japanese terroir, so long as their characteristics are put to good use the characteristics of the soil and ‘Finesse’ will naturally be present. ‘Finesse’ isn't something you can consciously create.
Food is the main element in everyday meals. The Japanese wine I want to make is one perfected to the degree that it feels natural to have in a glass that you raise at the family dinner table, and the bottle is empty before you realise it."

  • Château Mercian General Manager
    Chief Winemaker
    Mitsuhiro Anzo

    Joined Mercian Corporation in 1995 after graduating from the Department of Applied Biological Chemistry/Department of Biotechnology at the Faculty of Agriculture, Graduate School of Agricultural and Life Sciences, The University of Tokyo. Assigned to Château Mercian. Seconded to Château Reysson in Bordeaux in 2001, obtained the Diplôme Universitaire d'Aptitude à la Dégustation (DUAD, university diploma for aptitude in wine tasting) from University of Bordeaux 2. Anzo has extensive experience outside of Japan, including three stints as a judge for the international wine competition Les Citadelles du Vin. He took up his current position in 2015.

  • Château Mercian Katsunuma Winery WinemakerTakayuki Tamura

    1999: Joined the company to work in research and product development around food pairing, and clarification and suppression of acidification in wine. 2005: Started gaining experience working at overseas wineries. 2013: Began implementing plans for grape procurement and expansion of vineyards. April 2017: Became Production Manager at Château Mercian. 2018: Appointed General Manager of Château Mercian Katsunuma Winery.

  • Château Mercian Kikyogahara Winery WinemakerYasuaki Katsuno

    2000: Joined the company and assigned to Château Mercian, where he was in charge of cultivation and production. 2013: After conducting research in Bordeaux and Bourgogne, earned the Diplôme National d'Œnologue (DNO, National Diploma of Oenology) from the University of Bordeaux.
    2018: Appointed General Manager of Château Mercian Kikyogahara Winery.

  • Château Mercian Kikyogahara Winery WinemakerHironori Kobayashi

    1999: Joined the company and pursued wine research overseas, including at the University of Bordeaux and in Australia, accumulating winemaking techniques from around the world. 2003: Discovered a Koshu cuvée with citrus aromas, which led to the development of the Koshu Kiiroka label. He earned a PhD for his research into the characteristic aromas of Koshu wines.
    2010: Takes up new positions at Château Mercian in production and research.
    2017: Involved in planning and building the Kikyogahara and Mariko wineries.
    April 2019: Appointed General Manager of the Mariko Winery.