KISVIN Winery is located in Enzan, Koshu City, Yamanashi Prefecture. The third generation grape farmer, Yasuhiro Ogiwara, started cultivating grapes for wine around 2002 and supplied them to other wineries. His approach to grape cultivation incorporates concepts from plant physiology, such as photosynthesis and plant hormones. He also applies a scientific perspective, conducting detailed soil analyses and managing soil and fertilization based on these analyses, alongside implementing grass cultivation for field management. In 2013, he established the KISVIN Winery's own winemaking facility and began producing wine.

The winemaking is led by Mayu Saito. She aspired to winemaking during her university years, dropped out to move to the United States, and graduated from the winemaking program at California State University. Due to her excellent grades, she was selected as a winemaking assistant at the university's winery, where she also taught local students. She honed her skills at Domaine Jean Collet and Domaine Thierry Richoux, among others, and now oversees winemaking at KISVIN Winery.

A notable aspect of KISVIN Winery is the high quality of its grapes. Roofs are gradually installed over the Chardonnay fields from around May to protect them from rain, and each bunch of Koshu grapes is manually covered with a rain shield. This meticulous care ensures that the grapes in their fields are not wet even the day after rain.

In an industry where many producers are troubled by rain during the harvest season, KISVIN Winery's dedication to grape cultivation allows the grapes to fully ripen before harvest. This patience in waiting for the grapes to reach the desired maturity results in wines with remarkable richness and depth.