Kisvin Winery is a winery located in Enzan, Koshu City, Yamanashi Prefecture. Yasuhiro Ogiwara, a third-generation grape farmer, started growing wine grapes around 2002 and has been supplying grapes to other wineries. The cultivation of grapes employs concepts from plant physiology related to grape growth, such as photosynthesis and plant hormones. In addition, from a scientific perspective, we manage soil and fertilization based on detailed analysis using soil analyzers, and manage fields through grass cultivation. In 2013, he built his own brewing facility, Kisvin Winery, and began producing wine.

The brewer is Mayu Saito. While attending university, she wanted to become a winemaker, so she dropped out of university and moved to the United States. After graduating from California State University with a major in winemaking, she was selected as a brewing assistant at the school's winery due to her excellent grades. She was in charge of teaching local students. She then studied at Domaine Jean Collet and Domaine Thierry Risieux. She currently directs winemaking at Kisvin Winery.

What is especially noteworthy is the high quality of the grapes. From around May, the Chardonnay fields are gradually covered with rainproof roofs. In addition, in Koshu, each bunch is manually hung with a hat to protect it from the rain. Thanks to this rain protection, the grapes in their fields are never wet, even the day after a rainy day, and the work is done so carefully.

While many producers are troubled by rain during the harvest season, this painstaking method of grape cultivation allows them to wait for the grapes to fully ripen before harvesting. Because we wait until we are satisfied with the ripeness of the grapes, the finished wine has an amazing flavor and depth.