Kisvin Winery's cultivation method for Koshu is a little different from others. The Koshu variety, which has been cultivated in Japan since ancient times, has fruit skin that changes from green to mauve-purple when exposed to sunlight and ripens. When the fruit skins become colored, the astringent and bitter components also increase, giving typical Koshu white wine a distinctive bitter taste. Therefore, Ogiwara, the owner and cultivation manager, grew what is commonly known as ``Emerald Koshu'' by wrapping each bunch with a kraft paper umbrella to block sunlight. By increasing the sugar content of the grapes while the skins remained green, Saito was able to create Koshu wine that harmonized the bitterness of Japanese citrus fruits with sweetness and acidity.

The wine has a refreshing aroma of hassaku and green apple. Its scent includes notes of herbs, cloves, and yeast, as well as a firm mineral nuance like wet stone. Each fragrance element is not strong, but it has both delicacy and complexity. Fresh acidity and Japanese citrus-like fruit give the wine a lightness, while the umami and richness from the contact with the lees brings depth to the mid-palate.

If you want to pair it with food, we recommend enjoying it with sushi such as flounder, sumika, medium fatty tuna, and hamachi. Many wines tend to have a strong raw fish odor, but Koshu wine has the characteristic of not producing any fishy odor. Salads with fruits such as figs, peaches, pears, and grapes and salty prosciutto are also recommended as a combination that brings out the fruit flavors of Koshu. A friend from Yamanashi always recommends pickled vegetables to go with Koshu wine. Adding a little yuzu peel to lightly pickled daikon radish brings a citrus flavor that links with wine. Certainly fermented foods. There was no way it wouldn't fit.

Kisvin Koshu 2020

Maker: Kisvin Winery / Brewing Director – Mayu Saito, Representative – Yasuhiro Ogiwara
Location:Koshu City, Yamanashi Prefecture
Variety:Koshu 100%
Characteristic:We started brewing as a winery in 2013. The high-quality grapes of Hagiwara, a third-generation viticultural farmer, and the winemaking of winemaker Saito, who perfectly brings out the potential of the grapes, are steadily increasing the number of fans. Saito was introduced on NHK's "Professional Work Style" in April 3, and the wine has become increasingly difficult to obtain.
Dishes to pair with:If you want to pair wine with sushi, Kisvin Koshu has the depth to pair with a variety of sushi toppings. For something light, pair it with a fruit and prosciutto salad. This wine has a creamy texture, so it's even better served with mozzarella cheese. Don't miss the fact that it goes surprisingly well with pickles.

Price: 2,530 yen (excluding tax)

Rie Matsuki
Sommelier　WSET® Level 4 Diploma, ASI World Sommelier Association Certified International Sommelier Diploma- Gold. He moved to France in 2006 after working with Taillevent Robuchon and others. He studied under Enrico Bernardo, the world's best sommelier, in the south of France, and then worked as a sommelier at a starred restaurant in Paris for six years. After returning to Japan, he worked as a sommelier at Oriental Tokyo before becoming independent. Currently, Caplan works as a lecturer at wine academies and other institutions, and is also involved in activities to popularize wine.