This wine is made from Koshu, Japan’s indigenous wine grape which can be traced back to 1186 when it was discovered growing wild at Katsunama in Yamanashi prefecture. Koshu grapes are grown in Yamanashi Prefecture and harvest took place from early September to early October. Fermentation in a stainless steel tank at 18 to 20 degrees for about 14 days, The wine was aged for about 8 months in a stainless steel tank.
Pale yellow color. Refreshing aromas of citrus fruits such as lemon, lime, sudachi and apple, nuance of toasted bread derived from Sur Lie Method appears. Fresh acidity is accented by pleasant astringency extracted from the skin of Koshu grapes.
Green salad, various sashimi or seafood dishes with toasty flavours such as gratin of cod, roasted Spanish mackerel seasoned with Saikyo miso, sautéed cuttlefish, seafood Paella.