Why Suntory Continues Growing Grapes in Yamanashi
- 5月7日
- 読了時間: 4分
更新日：4 日前
May 7, 2026
MAHIRO OKADA
FUMIKA TUSBOI
Suntory has been producing wine for over 100 years under the philosophy that “Good wine comes from good grapes.” Throughout its history, the company has refined its grape-growing and winemaking techniques while respecting Japan’s unique natural environment. In 2022, Suntory launched the Japanese wine brand “SUNTORY FROM FARM”, based on the concept of “Water, Soil, and People,” to promote wine production in harmony with nature.
Growing Grapes in an Environmentally Friendly Way: Fukusho Cultivation & 4 per 1000 Initiative
Focusing on the “E” in ESG (Environment), Suntory’s vineyards in Yamanashi are adopting two major environmentally friendly methods: “Fukusho cultivation” and participation in the “4 per 1000 Initiative.”
First, “Fukusho cultivation” is a new grape-growing method developed to adapt to rising temperatures caused by climate change. Since 2021, Suntory has been working with the University of Yamanashi to develop this technique. Normally, grapes grow on the first shoots of the vine, but in this method, the tips of the main shoots are trimmed, and grapes are grown on the lateral shoots (called fukusho). This delays the ripening period, allowing the grapes to mature in the cooler autumn season. As a result, the grapes become sweeter and higher quality. This initiative also strengthens ties with the local community through collaboration between industry and academia, contributing to regional revitalization.
Next,“4 per 1000 Initiative” is a global movement to combat climate change. It was proposed at COP21 in 2015 and aims to increase the amount of carbon stored in the top layer of soil by 0.4% (4 per mille) each year to offset carbon emissions. Yamanashi Prefecture became the first in Japan to join this initiative in April 2020. Because fruit cultivation requires little tillage, Yamanashi’s vineyards are well suited to store carbon in the soil.
At Suntory’s vineyards, carbonize cut branches from fukusyo cultivation and mix them into the soil stores carbon. Burning branches like a bonfire releases carbon dioxide into the atmosphere. However, by carbonizing them, oxygen and other gases are released into the atmosphere, while much of the carbon dioxide is trapped within the charcoal. This charcoal improves soil moisture and biodiversity, which in turn enhances the complexity and richness of the wine’s flavor.
Good Soil, Good Wine. Good Cycle.
Additionally, another internationally recognized grape grower in Yamanashi practices “botanical circular farming.” Instead of using chemical or animal-based fertilizers, they use charcoal made from pruned branches and mix it with grape skins to enrich the soil. This charcoal-centered cycle allows grapes to be grown purely with materials produced within the vineyard.They even say that “the key to natural wine is charcoal.” It shows that sustainable grape cultivation is spreading beyond Suntory as well.
These sustainable methods have led to improvements in both taste and environmental impact. The diversity of plants and microorganisms supported by charcoal creates healthier soil, resulting in wines with more depth and character.
Through these ongoing efforts, Suntory’s winery continues to pursue both higher quality and environmental conservation, showing how sustainable innovation can grow naturally from the vineyards of Yamanashi.
Concerns about Lateral Shoot Cultivation
One concern about Fukusyo cultivation is its effect on nature. This method changes the natural timing of when fruits become ripe. In the natural world, the timing of fruit ripening is important for animals because it shows the change of seasons. If humans change this timing, it may affect the balance of the ecosystem.
In recent years, more bears have been seen near cities and farms in Japan. This suggests that the distance between people and wild animals is getting smaller. If fruits ripen at unusual times because of Fukusyo cultivation, animals may find food more easily than before. This could increase the chances of wildlife coming closer to human living areas, which may become a problem for both people and animals.
Another concern is the possible stress on the grapevines. Fukusyo cultivation includes cutting the first shoots, which may place a burden on the plants. A report in 2024 by the General Agricultural Research Center showed that there was no clear difference in grape quality with or without this method. However, another study suggested that cutting branches may change the starch levels inside the vines. This means that even if the grapes look fine, the vines themselves might be sensitive to this treatment in the long run.
In conclusion, fukusyo cultivation is introduced as a method to support farming under climate change. However, there are still questions about how safe this method is for nature and for grapevines. Suntory says that good wine comes from good grapes and that grapevines are grown with great care, like children. They also say they are thinking about wine production 35 years into the future. At the same time, if this method slowly weakens the vines, it may reduce the number of healthy plants in the future. Put differently, their vision for the future and the possible long-term impact of this method seem inconsistent.
For this reason, it may be necessary to study this method more carefully. While Fukusyo cultivation may have benefits, it is also important to check whether it truly protects vineyards and the natural environment in the long term.
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