This is an audio version of the Wikipedia Article:
Japanese wine
00:00:56 1 History 00:01:05 1.1 Early history 00:01:50 1.2 Meiji Era 00:03:05 1.3 20th century 00:06:15 2 Vine cultivation 00:07:11 3 Industry structure 00:08:29 4 Major wine producing regions of Japan 00:10:43 5 Japanese grape varieties 00:11:52 5.1 Koshu 00:12:42 5.2 Muscat Bailey A 00:13:56 6 Designation of Origin
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SUMMARY
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Although viticulture and the cultivation of grapes for table consumption has a long history in Japan, domestic wine production using locally produced grapes only really began with the adoption of Western culture during the Meiji restoration in the second half of the 19th century. According to data from the Japan Wineries Association, approximately 365,000 kiloliters of wine was purchased in Japan in 2013 of which two-thirds was imported wine. Of the 110,000 kiloliters of domestically produced wine only a quarter, or 26,400 kiloliters, came from domestically grown and harvested grapes.The main region for winemaking in Japan is in Yamanashi Prefecture which accounts for 40% of domestic production, although grapes are cultivated and wine is also produced in more limited quantities by vintners from Hokkaido in the North to Miyazaki Prefecture on the Southern island of Kyushu.