"Muscat Bailey A" is a representative indigenous variety of Japan, which boasts the second highest production of wine grapes in Japan. It can also be eaten raw.
Muscat Bailey A was developed in 1927 by Zenbei Kawakami, the founder of Iwanohara Vineyard in Niigata Prefecture, after experimenting with a huge number of varieties. It was created by crossing Muscat Hamburg with Muscat Bailey.
The main production area is Yamanashi Prefecture, which accounts for about 61% of the total, followed by Yamagata and Nagano. (2018)
It has a sweet aroma reminiscent of red fruits such as strawberries, candy, and cotton candy, and has a gentle mouthfeel with little tannin, which is a bitter component.
They range from fresh ones to high-quality ones that have been aged for long periods in barrels, and when blended they are said to go well with Merlot.
In 2013, following "Koshu", it was registered with the OIV (International Organization of Vine and Wine), which means that when exporting overseas, it can be labeled as "Muscat Bailey A".
