In Detail
Koshu is Japan's most significant indigenous grape variety, primarily grown in the Yamanashi Prefecture. While its skin possesses a distinctive pinkish-grey hue, it is classified as a white wine grape. DNA analysis suggests it is a hybrid of Vitis vinifera and wild East Asian species, likely brought via the Silk Road centuries ago. The vineyards are concentrated in the Koshu Valley, where the surrounding mountains provide a rain shadow and cool nights help maintain the grape's natural acidity. Koshu wines are typically light-bodied with low alcohol levels and a crisp, refreshing structure. The aromatic profile is subtle, featuring notes of yuzu, lemon, white peach, and a distinct saline minerality. Some producers utilize sur lie aging or oak to add weight, while others experiment with skin-contact 'amber' styles. Its delicate nature makes it an ideal companion for Japanese cuisine, particularly sushi, sashimi, tempura, and lightly seasoned seafood dishes, as well as fresh goat cheese.