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, perfectly clear with fresh acidity. With its pleasant body and complexity in taste, this Koshu wine goes exceptionally well with Japanese ingredients such as miso, soy sauce and wasabi and other fine food.