The secret ingredient is unique 'people'!
Coco Farm's delicious secrets.
<Part 2>

A vineyard cultivated by special needs pupils half a century ago, and a handmade winery.Grapes, wine and the philosophy of craftsmanship.

writer：

The cellar was built by digging a tunnel in the mountain.With little temperature variation throughout the year and moderate humidity, the conditions were perfect for laying down wine.

Coco Farm Winery started as an extra-curricular activity in a special needs class and has grown to become one of the top wineries in the country.

As mentioned in the previous part, the winery is still supported today by 100 students and more than 20 staff from the designated support facility for people with disabilities, Kokoromi Gakuen.


On the steep vineyard slope in front of the winery, several staff and students were pruning the vineyards with their feet to prevent them from slipping
down.


'We gathered at 8.30am and worked until 5pm with a lunch break in between.
It is hot in summer and cold in winter.Pollen flies in spring.It's harsh."
laughs Mr Shimano, a staff member in the vineyard.

The branches of the grapes all hang downwards like a curtain.

It's called a double curtain, and it produces good fruit because the branches don't grow any further and the grapes concentrate on fruiting.


It's a technique that Bruce's friend, Dr Smart, a viticulture consultant, taught him."

The cut down grape branches are collected and put on the fire.


This is an annual festival where people pray to Saint Vincent, the protector of the grapes, for good grapes and good wine.



The white smoke from the fire also burns away pests and pathogens on the pruned grape branches.

Rieko Ushikubo, who serves as secretary to the board of directors of the winery's parent organisation, Kokoromi Gakuen, told us: 'No herbicides, insecticides or chemical fertilisers have been used on these vineyards since they were first cultivated.

The entrance to the café is decorated with photographs from the time when the land was cultivated.A 'crow guard' at work, holding an empty can and chasing crows.

'In those days, the focus was not on organic or organic farming.

One of the reasons was that the establishment was not wealthy enough to afford such fertilisers.
The gardeners needed a lot of physical work, so they could move around to their heart's content.

Cutting grass, catching insects.
The more work there is, the better for the gardeners.
Such work builds perseverance, and when the grapes are harvested, it gives them pride in their work.

That's why we didn't need herbicides or insecticides."

We do as much as we can ourselves.

The secret to making good wine was not starting the vineyards for the winery, but rather working on them to nurture the children.

The café serves a menu that goes perfectly with the wine.This is the daily soup lunch (¥1,000).Mild and tasty mushroom stew.

Grape growing must be done by hand, starting with soil preparation, pruning, weeding, bird and insect control, picking individual bunches of grapes and harvesting.

Under the blazing summer sun or on a cold winter's day when the 'Akagi wind blows',
it is hard work outside, but
the daily grind pays off and
before you know it, Coco Farm Wineryhas grown to become one of the leading wineries in Japan.


Bruce, now director of Coco Farm Winery, also told
: "The quality of the wine is 80-90% determined by the quality of the grapes.
The grapes are grown by the gardeners.
The students are the reason this wine was made."
and he appreciates the work they do.


They are in charge of collecting pruned branches, baling the grapes or banging empty cans to scare away crows.

He can't play more than one role, but he does his job perfectly and with pride.

I met many farmers in the vineyards and at the winery who were also chic in their perseverance and work ethic.

Brewing & field staff working hard together with the park's students.

What is the secret of good wine?"
and the answer is to listen to what the grapes and yeast are telling you, and to make the most of the flavours.
The way to make wine here is to listen to the grapes and the yeast and make the most of the flavours.　　


That's why the grapes and the farmers are unique.


Noboru Kawada, director of Kokoromi Gakuen, who cleared the fields with his students 50 years ago, says.

Put all your energy into something that will disappear.
Once you drink wine, it is gone.
That's why you have to make it seriously, honestly and without cutting corners."


In these words, the secret of deliciousness
is revealed, which has created the spirit of wine making and the professional farmer's spirit.The secret of the wine's great taste, which is the result of the winegrower's mastery of winemaking and the spirit of the professional farmer.