Wine brewed in Japan includes “domestic wine” made from foreign grapes and “Japanese wine” made purely from Japanese grapes. An effective brand strategy for retailing “Japanese wine” emphasizes the production area. Therefore, it is extremely important to be able to distinguish between “Japanese wine” and “domestic wine” made from foreign grapes, and between “Japanese wine” and “imported foreign wine”. The contents of inorganic elements in wine are easily affected by the environment such as the soil, so may differ according to their place of origin. We investigated how the grape production areas for red wine affected the concentrations of inorganic elements (Mg, Ca, Zn, Fe, Cu and Mn) to discover whether differences in their concentrations could be used to determine the area of production. The concentrations of inorganic elements were measured by atomic absorption spectrophotometry and the data were analyzed using Microsoft Excel. The Fe concentrations of “Japanese wine” and “domestic wine” were significantly different as were the Fe and Zn concentrations of “Japanese wine” and “imported foreign wine” (America, Europe, Oceania). Linear discriminant analysis was then used to discriminate the geographical origin, with that of “Japanese wine” being identified with 100% certainty using the concentrations of Fe and Cu or Fe and Zn. The results suggested that the concentrations of inorganic elements in red wine are influenced more by where the raw grapes are produced than by where the wines are brewed.