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Tada Farm is a 125-year-old family farm in Kamifurano, at the heart of the Furano Basin in Hokkaido. Founded in 1901, the farm is now operated by third-generation owner Shigeo Tada, who planted the first 700 Pinot Noir vines in 2007 and completed the on-site winery in 2016. The winery occupies a renovated 50-year-old former onion storage building, using the natural environment for temperature regulation. In addition to wines, the farm produces ciders from estate-grown apples and operates a pension, farm cafe, barbecue house, and wine shop on the property.
From soil to table
Approach
Tada Winery is committed to wild yeast fermentation as the cornerstone of its winemaking. The farm uses zero herbicides and zero chemical fertilizers, with goats grazing vineyard rows naturally. Wines are fermented with indigenous wild yeast, producing slower but more terroir-expressive fermentations. Most wines are bottled unfiltered with minimal SO2.
Portfolio
Interactive · explore the footprint
Tada Wine’s presence in the graph: its wines, the venues that carry them, and its US importer. Where a link isn’t resolved yet, it shows as a dashed placeholder (the shape of the model, ahead of the data).
From the trade graph
Imported by
Distributed by · 1 state
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Standing
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