| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | Non-Vintage |
| Country | Japan |
| Region | Yamanashi |
| Appellation | Yamanashi |
| Estate | Kaizan |
| Cuvée | Ittekisui |
| Current phase |
Youth
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2026 | £26.88 |
|---|
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|
Youth
2026 - 2026
|
Maturity
2026 - 2026
|
Peak
2026 - 2029
|
Decline
2030 - 2033+
|
| Grape variety | Percentage |
|---|---|
| Muscat Bailey A | 100 % |
Kaizan’s Cuvée Ittekisui is a non-vintage red wine produced in the Yamanashi region of Japan, a heartland of Japanese viticulture. This wine is typically crafted from a blend of locally grown varietals, with the Koshu grape often at the forefront, although international varieties such as Merlot or Cabernet Franc may be present to lend complexity and body. The vinification process at Kaizan usually highlights a delicate extraction, seeking freshness and vibrant acidity rather than high tannins, making the wine approachable and lively. As a non-vintage cuvée, it’s likely to blend several harvests, prioritising balance and consistency over year-to-year expression.
Yamanashi is celebrated as one of Japan’s premier wine regions, historically influenced by its long-standing tradition of grape cultivation since the 19th century. The area benefits from a distinctly continental climate, characterised by warm, sunny days and cool nights, which helps to preserve acidity and foster aromatic expression in the grapes. Soils are predominantly volcanic with good drainage, contributing a subtle minerality to the wines. The region is surrounded by mountains, including the iconic Mount Fuji, offering breathtaking views and unique mesoclimate influences that shape the character of Yamanashi wines.
Cuvée Ittekisui’s light to medium body and fresh, vivid fruit notes make it a perfect partner for Japanese dishes such as teriyaki chicken, yakitori, or beef sukiyaki, as well as lighter Western fare like herbed roast chicken or smoked duck salad. More traditional regional pairings might include miso-marinated pork or grilled freshwater fish, where the wine’s acidity keeps the palate refreshed.
For optimal enjoyment, serve this red slightly chilled, ideally between 14 and 16°C. This temperature highlights its bright fruit character while maintaining suppleness and clarity. Allow the wine to breathe briefly before serving to unlock its aromatic complexity, and enjoy it young to appreciate its freshness and vitality.
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