Naoki Aikawa 
Enjoy wine while taking in views of the Southern Alps at the Yatsugatake Grandvert Vineyard.
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Stepping out of the inn, I was struck by the crisp air, colder than Tokyo. However, the weather was better than the previous day. Occasional sunlight broke through, and the surrounding Southern Alps were clearly visible.
I was participating in a two-day press tour exploring local attractions via the Koumi Line, which connects Nagano and Yamanashi Prefectures. On the first day, I enjoyed a scenic ride on the Koumi Line and spent the night at Hoshino Resorts RISONARE Yatsugatake in Kobuchizawa.
The next day, we traveled by bus to tour Hokuto City in Yamanashi. Our first stop was the Nakamura Keith Haring Collection. The museum displays works by artist Keith Haring, collected by Director Kazuo Nakamura. Haring was an artist active in New York in the 1980s, known for his brightly colored, iconic human figures.
Although his art has a pop aesthetic, a curator explained that Haring used his work to raise awareness of AIDS and support LGBTQ communities. In addition to his artwork, the museum also exhibits materials related to his social activism.
Savoring Local Wine
Next, we visited the Yatsugatake Grandvert Vineyard, a new winery that opened in 2022. The winery is operated by a company with agricultural roots. Its focus is on cultivating grapes as the foundation for winemaking. The grounds feature a newly built factory and expansive vineyards. On the first floor of the winery, barrels of aging wine lined the space — an impressive sight.
Upstairs, the much-anticipated wine tasting awaited us. Three types of wine — white, rosé, and red — were set out on the table. Winemaker Rui Senuma explained the characteristics of each.
Due to recent hot weather and long hours of sunshine, the sugar content in the grapes had increased. Tilting the glass, a rich aroma of grapes filled my palate. From the window, we had a panoramic view of the Southern Alps. It was a truly luxurious moment.
Local Ingredients and Cuisine
Feeling pleasantly tipsy, we headed to our final destination: Contrast Cafelys, a café with an attached restaurant. There, we enjoyed a French-style lunch made with local ingredients. The meal began with a salad featuring mi-cuit (partially cooked) trout raised in Yatsugatake’s spring water, fried Brussels sprouts, and arugula.
Our main dish was pan-seared Shingen chicken with seasonal vegetables, finished with green mustard. The chicken was tender, and the mustard added a refined touch. The luxurious dining experience gave us a way of contributing to local sustainability.
After lunch, we headed to our final stop — Kobuchizawa Station. Escaping the city and spending time in a place surrounded by nature, enjoying unique local experiences, truly refreshed the soul.
New Tour to Start Next Winter
Hokuto City in Yamanashi Prefecture, in cooperation with companies from the JR East Group, plans to launch a new tour in the winter of 2025. It will follow the JR Koumi Line, connecting Nagano and Yamanashi, along with local attractions.
The city takes pride in its delicious food and wine made with the famous spring water of Yatsugatake and the Southern Alps. The plan is to revitalize the town by offering a one-night, two-day tour for adults. It will feature local wineries, art museums, and scenic travel along the Koumi Line.
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Author: Naoki Aikawa, The Sankei Shimbun
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