Along with Koshu, Muscat Bailey A is the other major Japanese wine grape varietals. It's a deep pink colored grape that makes light and easy-to-drink red wines.
Muscat Bailey A was first cultivated by Kawakami Zenbei, who is known as Japan's "grandfather" of wine. He established vineyards in the mountainous region of Niigata but grapevines couldn't withstand the cold. He crossbred various varieties until he finally achieved Muscat Bailey A, which takes its name from the two little-known grapes he used – Bailey and Muscat Hamburg.
This new varietal was ideal for the growing conditions of Niigata because it was relatively disease-resistant and it budded late in the season, and could thus withstand the freezing temperatures.
Interestingly, however, although bred for the climate of Niigata, very little Muscat Bailey A now grows there. It flourishes instead in the sunnier, warmer climate of Yamanashi Prefecture in areas such as Tsugane. It's a common varietal used in Tsugane wine.
Muscat Bailey A has a somewhat unique taste. It is known for being somewhat sweet and grapey, with hints of cherry. In the past, it was used to make sweet wines, but now growers are developing dryer wines with it. It makes a smooth, light red wine that's fruity but not overly sweet, and low in tannins and acidity.
Wines made using Muscat Bailey A are excellent for the thick and semi-sweet sauces commonly used in Japanese cuisine. They're a perfect choice for yakitori, which usually has beer as its side beverage. Some Muscat Bailey A wines have smoky hints of tobacco, which make them great for barbecue. They also go well with rich-flavored fish such as tuna and many types of sashimi.
The Muscat Bailey A grape is just one of the key elements that makes Tsugane wine so unique. Wines made with this grape have a uniquely "made in Japan" taste.