Winemaker, Manager and Owner of Ekita and Kunisaka estates in the Hokuei region of Tottori
First expert in business management in Tokyo, it is in 2010 that Kenji IMAMURA passionate about wine since always decides to leave everything to embark on the adventure of the production of sand wine.
By choice and by passion, hard worker, he is going to constitute a qualitative vineyard and to push his research towards the best possible results by basing himself on the techniques of the French wine growers of Camargues and of the dune territories of the surroundings of Capbreton.
He settled with his family in the prefecture of Tottori which is in the region of San'In and which has a soil allowing the culture on sand of vineyards.
San'In is written with the kanji of mountain + shade 山陰, it is the least populated region of Japan. Kenji IMAMURA, after studying the climate and environment, realized that the sunshine rate from April to September was excellent and that the terroir was there, ready to be developed.
Desiring to produce a quality wine, Kenji IMAMURA opted for a limited and controlled production on 1.5 hectares, thus limiting the use of mechanical work and allowing a culture without chemicals and respectful of the environment.
In addition to Chardonnay, Cabernet Sauvignon and Merlot, he is developing a wine called "Yamasauvigon," based on Japanese endemic grapes crossed with Cabernet Sauvignon.
Curious, open-minded and always looking for solutions adapted to the land, he continues his research and experimentation on the vineyard to make it better and more resilient.
In 2017, in addition to the vineyard, after renovating a listed building in the historic center of the city of Kurayoshi, he offers customers who want to discover both the region and the Estate a quality facility to welcome them and taste his wines in a friendly and warm atmosphere.
