Tomioka Wine was started by Hidefumi Endo, a native of Tomioka Town, who thought that winemaking might be a way to rebuild the community that was severely damaged by the 2011 Great East Japan Earthquake and the Fukushima Daiichi Nuclear Power Plant accident. Since then, they have planted seedlings little by little every year, and since 2020, they have expanded their vineyard to the area east of Tomioka Station, which was severely damaged by the tsunami caused by the Great East Japan Earthquake.   Currently, 10,000 wine grapes are planted on 3.8 ha of vineyards. In the spring of 2024, the vineyard will be further expanded with the planting of 6,000 seedlings, for a total of 6.0 ha of vineyards with 16,000 wine grapes planted in front of the station. The number 16,000 is the same as the population of Tomioka Town before the earthquake, and it is hoped that the town’s residents, who have yet to return to their hometowns, will be reminded of their hometowns through wine production. Grapes harvested from vineyards near the sea produce aromatic wines with a unique tidal flavor different from those of other wine-growing regions, and white wine grapes such as Chardonnay and Sauvignon Blanc are mainly grown to pair with seafood, especially white fish, called jobanmono, caught on the Pacific Ocean stretching out before us. In addition, viticulture in Tomioka has been supported by many volunteers since its inception, with more than 1,000 people participating as volunteers each year. In the summer of 2024, a winery will be completed in Tomioka, a 7-minute walk from Tomioka Station, and is scheduled to open in the spring of 2025. Their  goal is to create a new community where many people can visit Tomioka and enjoy the natural beauty of the sea, mountains, and rivers, as well as the food, wine, and climate of the town.