The wine pours in a transparent green gray with hint of pink nuance. With aromas fermented from original yeast, the wine have distinctive notes of yuzu, pear, fig, orange osmanthus and white pepper. The richness, umami and minerals edge, perfect balance and dry finish have made it the spirited wine of Enologue.
Koshu is one of the most visually appealing grape varieties grown in the world today, and its rose-colored berries have been grown in Japan for more than 1000 years. Wine made from Koshu has traditionally been heavily capitalized since the grape’s skins are very thick and quite bitter.
It has high natural acidity and low sugar, meaning that alcohol levels in unadjusted wines typically sit around 10 percent ABV.
Up until the 21st Century it was common practice to make sweet wine from Koshu. Nowadays more dry varietal wines are being produced, occasionally in sparkling form.
Koshu wines are known for light body, strong minerality and restrained flavors of white peach and citrus. Fashionable sommeliers around the world are starting to take notice of this little-known Japanese specialty.