Tokyo Wine Blending the Flavors of Sea and Soil

The staff harvesting grapes raised on a supermarket rooftop in August 2024. (Courtesy Fukagawa Winery Tokyo)

Miyata Takako checks the progress of fermentation at Fukagawa Winery Tokyo. (© Kosugi Satoko)

Sea-aged wine brought up from a section of the bay used by Tokyo University of Marine Science and Technology. (Courtesy Fukagawa Winery Tokyo)

Echigoya Miwa smiles as she shows off the five fermentation tanks going full steam at Tokyo Winery. (© Kosugi Satoko)

Grapes harvested from Nerima vineyards. (Courtesy Tokyo Winery)

Wines made from domestically grown grapes line the shelves at Tokyo Winery. Some of the brands are also available to take home in your own containers. (© Kosugi Satoko)

The Tokyo Winery restaurant serves its wine alongside dishes of Nerima-grown vegetables. (© Kosugi Satoko)