Overview
Koshu is Japan's only internationally recognised indigenous white grape — a tetraploidal vinifera brought via the Silk Road, adapted over 1,300 years to Yamanashi's wet, typhoon-prone climate. Koshu wine is pale golden, delicately aromatic, with subtle umami, citrus and saline notes — uniquely suited to Japanese cuisine (washoku). The GI Yamanashi was Japan's first geographical indication, granted in 2013. Château Mercian's Koshu Ki-no-ka is the most internationally distributed.
In The Glass
- Colour
- Pale lemon-green
- Nose
- Yuzu, White peach, Lemon, Umami and Sea salt.
- Palate
- Japan's unique white — delicate, umami-saline, made for Japanese cuisine. Generally very light-bodied, medium acidity, dry, with a medium finish.
Tasting Profile
Body Very Light1/5
Tannins Silky1/5
Acidity Medium3/5
Sweetness Bone Dry1/5
Alcohol Moderate2/5
Grapes
KoshuMuscat Bailey AMerlotCabernet Sauvignon
Aromas And Notes
YuzuWhite peachLemonMandarinPearUmamiSea saltWhite flowersSubtle herbsHoneyBeeswaxAlmond
Terroir
Humid continental — Mt Fuji rain shadow provides drier conditions. Hot humid summers, cold winters. Typhoon management critical.
Alluvial fan (扇状地)Sandy loamVolcanic ash (富士火山灰)Clay
Food Pairings
SashimiTempuraKaisekiSteamed clamsGrilled ayu (sweetfish)Tofu
Notable Producers
- Château Mercian, founded 1877 - Koshu Ki-no-ka
- Grace Wine (Chûô Budôshu), founded 1923 - Gris de Koshu
- Suntory Tomi no Oka, founded 1936 - Tomi no Oka Koshu