If you're thinking of taking a break from the sweltering heat of Japan's southern and central regions, Hokkaido is the perfect destination. As well as its wonderfully fresh local cuisine, stunning natural scenery and balmy climate, the northern island is also home to a burgeoning wine culture that looks set to spread its tendrils overseas.
Like in New Zealand, winemaking in Hokkaido is relatively in its infancy. Tokachi Wine, the oldest winery in Hokkaido, was founded in 1963, but it wasn't until 1977 that wine made from European grape varieties was first produced, by a winery named Tsurunuma.
A forward-thinking farmer named Naoru Imamura had returned from agricultural training in America with a passion for wine. Imamura chose to plant vines that do well in Germany, such as Weisser Burgunder (Pinot Blanc) and Traminer, which he correctly judged were well suited to Hokkaido's climate. Wines from Tsurunuma tend to be light and refreshing: For example, its Muller-Thurgau is crisp, elegant and an excellent match for some freshly caught Hokkaido oysters.