Tada Winery
Tada Winery: Delivering the Essence of Hokkaido Through Wine and Carrot Juice
Tucked away in the heart of Hokkaido, within the Furano Basin, lies Tada Winery, a place where nature’s extremes are more than just a backdrop—they’re the very essence of the wine. In this region, winter temperatures have been known to nosedive to a bone-chilling minus 30 degrees Celsius, and yet, against these odds, the grapes are nurtured, handpicked, and transformed into something that speaks not just of the land but of survival itself.
Tada Winery isn’t just any vineyard. It’s a bold testament to both craft and conscience. Here, they don’t lean on herbicides or chemical fertilizers to get by. No shortcuts. Instead, the dedicated team rolls up their sleeves, pulling weeds by hand in a labor of love that protects the fragile ecosystem of wild yeast—a crucial player in the winemaking process. It’s painstaking work, sure, but this effort ensures the wine remains true to the land, preserving its essence, drop by drop.
A Grape Journey: From Pinot Noir to Bacchus
It all began with Pinot Noir, a grape as temperamental as it is tantalizing. But like all good stories, Tada Winery’s tale didn’t stop there. As the years went by, the vineyard expanded its repertoire, adding Chardonnay, Merlot, Bacchus, and Müller-Thurgau to the mix. Today, the winery boasts over ten distinct wines, all adhering to a philosophy of natural fermentation. Minimal intervention is the name of the game here—sulfites only make a cameo at bottling time, just enough to ensure the wine’s integrity while letting its natural flavors shine. Each bottle isn’t just wine; it’s a liquid narrative of Hokkaido’s soils and seasons.
More Than a Vineyard: Social and Environmental Stewardship
Tada Winery isn’t just about grapes. It’s about people too. From the get-go, they’ve offered meaningful work to individuals with disabilities, weaving them into the annual cycle of grape cultivation. The tough conditions of Hokkaido, rather than being a deterrent, have become a source of growth—both for the grapes and the workers. Here, the land offers not just a livelihood but a path to rehabilitation and connection. The vineyard stands as a beacon of social and environmental responsibility, a small farm that punches well above its weight.
A Story of Stubborn Persistence
The winery’s backstory is a lesson in grit. In 2007, the owners threw themselves headlong into the unknown, diving into winemaking with no prior experience. The soil, the climate—everything was untested, and each year brought new challenges. But each setback was met with determination, and by year three, their first high-quality Pinot Noir was born. In 2010, the winery produced its first Pinot Noir on a contract basis, and by the next year, they released their wine to the world—a small triumph, but a triumph nonetheless.
The Secret of Mt. Tokachi’s Water
But there’s another player in this saga, silent and ancient: the water. Buried beneath the vineyard is volcanic ash from the once-mighty Mt. Tokachi, mingled with peat from vegetation long since buried. This soil, rich with minerals, is fed by water that has journeyed through the earth for over a century, filtering through layers of rock and time. This high-quality water—gifted by the mountains of Furano and Tokachi—nourishes the vines, connecting each bottle of wine to tens of thousands of years of geological history.
The Wild Yeast Gamble
Tada Winery’s approach to winemaking is, in a word, wild. Literally. The natural yeasts on the grapes’ skins and in the air initiate a fermentation process that’s as unpredictable as it is rewarding. It’s a gamble—wild yeast can be fickle, and contamination is always a risk—but when it works, the results are something special. Each vintage becomes a unique reflection of the land, a bottled time capsule of that year’s growing season.
A Future Rooted in Tradition
Looking ahead, Tada Winery dreams of a day when their small vineyard becomes part of a regional winemaking tradition. They envision a time when the air in Furano is tinged with the heady aroma of fermenting grapes and the craft is passed down to future generations. Though their journey is still in its early days, they are committed to a slow and steady growth—much like the aging of their wines.
Beyond Wine: Carrot Juice for Health
But grapes aren’t the only thing growing at Tada Winery. Their passion for natural, sustainable farming extends to carrots as well. In fact, they’ve been making carrot juice for over two decades, cultivating their carrots with the same pesticide-free, chemical-free care that they apply to their vineyards. The result? A carrot juice that’s loaded with beta-carotene, a potent antioxidant and a vital nutrient for those following a cancer-fighting diet. Beta-carotene, converted by the body into vitamin A, plays a key role in reducing oxidative stress—one of the factors that can lead to cell damage and cancer.
What started as a humble carrot juice workshop 20 years ago has since blossomed. Today, Tada Winery offers an array of products, from frozen juice to bottled blends with apples and lemons, and even small batches of sour red apple juice, Senryo pear juice, and, yes, Pinot Noir juice. Each one is crafted with the same care as their wines, providing a natural remedy that nourishes the body as well as the soul.
Vegetables as Medicine
The idea behind their juice production is simple but profound: vegetables can heal. This belief is deeply rooted in the philosophy of Gerson Therapy, a nutritional approach to healing from within. As the wife of Dr. Yoshihiko Hoshino, a Gerson Therapy advocate, once said, “Vegetables are medicine.” It’s a sentiment that resonates at Tada Winery, where they see food not just as sustenance, but as a powerful force for transformation and healing.
At Tada Winery, every bottle of wine and every drop of juice carries a little piece of Hokkaido. It’s a reflection of the land, the people, and the history that shape this unique corner of the world.
By Car: Directions to Tada Winery
Tada Winery is well-connected to several major cities and transport hubs, making it an accessible destination for travelers by car.
- From Asahikawa City: The winery is located about 46 kilometers away, which translates to roughly a one-hour drive along National Route 237.
- From Asahikawa Airport: It’s a short 35-kilometer journey, taking approximately 45 minutes by car.
- From Sapporo City: The trip covers about 140 kilometers. You can opt for National Routes 237, 38, and 12 for a scenic drive of around three hours, or take a faster route by combining National Route 237 with the Do-o Expressway, cutting the drive to about 2 hours and 15 minutes.
- From Obihiro City: Tada Winery is about 136 kilometers away, with the drive taking around 2 hours and 45 minutes via National Routes 38 and 237.
Whether you’re coming from a nearby airport or a more distant city, the route to Tada Winery promises picturesque views of Hokkaido’s stunning landscapes.
Tada Winery Information
Opening Times & Business Hours
- Business Hours: 09:00 to 17:00
- April to November: Open on Saturdays, Sundays, holidays, and weekdays (by phone appointment).
- December to March: Irregular holidays, please call ahead before visiting.
Address & Contact Information
- Phone: 0167-45-5935
- Address: North 18Go, East 9Sen, Kamifurano-cho, Sorachi-gun, Hokkaido 〒071-0529
- Website: ninjin-koubou.com
For the best experience, it’s highly recommended to call ahead before visiting, especially during the winter months when hours can be irregular. However, please note that the staff may not speak English. If you don’t speak Japanese, it’s advisable to ask a Japanese speaker to call on your behalf to confirm availability and check if an appointment can be arranged for foreign visitors.