Japanese wine has a long way to go to achieve the global recognition of traditional beverages such as tea and sake or even Japanese beer and whisky, but it can no longer be regarded as simply a failed case of culinary indigenization. Most recently, in 2015, there have been other promising developments, led by the government, for the successful globalization of Japanese wine. Firstly, new regulations were issued to improve the quality of wine including a new definition of ‘Japanese wine’ created by Japan’s National Tax Agency. According to this definition both the wines and grapes must be produced inside the country to qualify as a Japanese wine, a stipulation required for wines to be accepted by international markets. Secondly, the government also issued the Geographical Indication (GI) protection system for the agricultural, forestry and fishery industries. GI aims to address the insufficient supply of wine grapes and improve the competitiveness of Japanese wine in international trade. With these initiatives and the emergence of Koshu in the international market, domestic wine may soon become another globalized product like washoku.