Viticulture in Japan has a long tradition. The cultivation of the Koshu grape, which is suitable for dry, fruity white wines goes back to the 12th century. The Koshu wines are typically of bright, greenish-yellow color, light, fresh and fruity.
Dry, sur lie fermentation, perfect- ly clear with fresh acidity. With its pleasant body and complexity in taste, this Koshu wine goes excep- tionally well with Japanese ingre- dients such as miso, soy sauce and wasabi and other fine food.