Koshu is a unique indigenous Japanese grape variety, renowned for producing elegant white wines with a subtle and refined character. On the nose, Koshu typically reveals delicate aromas of white peach, yuzu, citrus blossom and a gentle mineral nuance reminiscent of wet stone. The palate is light-bodied yet structured, with crisp acidity and flavours of Asian pear, grapefruit zest, and a slight saline edge. Some expressions may also showcase hints of white pepper and almond, especially in more complex, lees-aged examples.
Grown predominantly in the Yamanashi Prefecture, nestled at the foothills of Mount Fuji, Koshu’s cultivation benefits from Japan’s temperate climate and well-drained, volcanic soils. Smaller plantings can also be found in Nagano and Yamagata.
Koshu is most commonly vinified as still, dry white wine, though sparkling and skin-contact ‘orange’ styles are increasingly produced, reflecting a modern approach. The wines are generally light in alcohol, making them versatile and approachable.
Ideal pairings include delicate Japanese dishes such as sashimi, tempura, and lightly seasoned seafood. Koshu’s subtle profile also complements Asian cuisine, vegetable dishes, and soft cheeses, highlighting its finesse and versatility at the table.
Japan
