VINVIE WINERY & CIDERY

Last Updated: 29 September, 2024

There’s no doubt that the growing popularity of cider all around the world is forcing apple farmers and wineries in Japan to take notice of not only what is going on around them but also to ponder how they, too, can be a part of this ever-growing movement. 

Over the last few years, one of the more inspiring stories I’ve run across is that of Nobuko Takemura, owner of Ringoya Takemura Farm in Matsukawa, Nagano Prefecture. After marrying in 1994, she helped grow and sell apples while raising children. Like many others in the area, she did so until several local farmers who had licenses to sell alcohol established the Minami Shinshu Matsukawa Apple and Wine Cider Association (she got hers in 2014).

The following year, Takemura took a training course provided by the NPO International Apple and Cider Association, and in 2016 travelled to Frankfurt, Germany to exhibit at the Internationale Apfelweinmesse as a representative of the Minami Shinshu Matsukawa Apple and Wine Cider Association.

Her farm’s original cider, “Goutte de Soleil” was exhibited at both the 2015 and 2016 Tokyo Cider Collection, and was the first locally produced Japanese cider that this writer championed as one with real potential. She then went on to collaborate with four other farmer friends to create “Pomme Girls” cider, made from apples and pears, with the purpose of helping spread the word about how to enjoy the drink.

Not one to sit on her laurels and rest, Takemura started to witness the changes in Matsukawa, noting that more orchards were becoming interested in making and selling their own cider but were being challenged to even take the first step due to the hassles involved with obtaining proper licenses. 

As is common with most apple farmers who make cider in Japan, orchards typically rely on a local winery to help. In Takemura’s case, while hers was cooperative and flexible, the need to be able to have more control over the final product grew – and, as fate would have it, she met others who shared the same ideas. Wanting to propose a way to help them, herself, and others, but understanding the limitations of what she could accomplish on her own, the idea for VinVie was born.

VinVie (French “wine life”) was created as a team of friends with years of combined experience in cultivating, brewing, and sales. They came together with the concept of researching ingredients, studying manufacturing and brewing methods, as well as working together on development with the goal of becoming a central business in their area, to liven up the region and eventually the rest of the world.

Coming together was the easy part. Getting the business up and running, however, required a bit more creativity, and so they looked at crowdfunding as a means to get VinVie’s name and purpose out to the public, at which time they again participated in the Tokyo Cider Collection. Much to their surprise, many people who tried the cider during the event decided to support their project, giving them the confidence to continue pushing forward.

Ultimately, VinVie raised just over USD $10,000, with roughly 60% of the contributions coming from close friends and the other 40% from the general public. Takemura and her team were both shocked and grateful for the outpouring of support, especially since the company was still new, having only officially launched in April.

Their great news was made even greater when it was announced that VinVie rated two stars (out of four) at the Japan Cider Awards 2018. Later in the year in September, they also took bronze at the international Japan Cider and Perry Awards. Takemura says she was overwhelmed with relief because they’d spent so much time and work making VinVie.

But despite the auspicious start, Takemura admits there’s still much work to be done. VinVie has only just gotten off its feet; they still don’t have a physical facility and depend on their local winery for production – at least until next year in 2019, when construction begins on their own winery. If everything goes well, completion should be in January 2020. Only then will their dreams of making their own cider come to fruition.

And the dream doesn’t stop there, VinVie also plans to conduct winery and orchard tours, eventually connecting with local restaurants and encouraging tourism and other activities in the region. Having been to Matsukawa many times myself, I can personally vouch for the magnificent views overlooking the mountains of the Southern Alps.

Takemura started this business so that she could stay true to herself and remain honest to her customers. Now that her ambitions to create VinVie have been realised, she is adamant about continuing to work hard to make the business prosper along with the rise of cider in this generation, as well as to link it to the next.

inCiderJapan wishes her and the rest of team VinVie the best to their future and the future of cider in Japan!