One of Japan's representative grape varieties is Koshu.
Koshu, with its long history as a native Japanese variety, can be said to have laid the foundation for the rise of Japanese wine.
The charm of Koshu lies, above all, in the wide variety of styles in which it is made.
This time, we introduce three recommended Koshu wines from "CRAFT WINE SHOP" that showcase the charm of Koshu you should know.
If you want to explore and experience the charm of Koshu, please refer to this.
Getting to Know Koshu
Below is information exploring the charm of Koshu, one of Japan's indigenous grape varieties.
- What is Koshu?
- History of Koshu
- The Charm of Koshu
Let's explain each one.
What is Koshu?
Koshu is a white grape variety indigenous to Japan.
Koshu grapes are used not only for winemaking but also for fresh consumption, and in Yamanashi Prefecture, the main production area, Koshu grapes are displayed in fruit sections when in season.
Koshu is known as a "gris-type" variety with slightly grayish skins, and compared to pale green white grapes, it contains more polyphenols derived from the skins.
Although usually transparent white wines are made, due to its characteristics, skin contact fermentation, where the skins, seeds, and juice are fermented together, is sometimes done, and many "orange wines" made from Koshu can be found.
Various types of wine are made from Koshu, but they generally feature aromas of Japanese citrus and white flowers, gentle acidity, soft quality, and subtle bitterness, making them an excellent match for Japanese cuisine.
By the way, when you hear Koshu wine, you probably think of Yamanashi Prefecture, but excellent Koshu wines are also made in Shimane, Yamagata, Tochigi, and other regions, showing that this grape variety still holds great potential.
History of Koshu
Koshu has a long history and is said to have been cultivated in Japan for several hundred years.
Koshu has a particularly long history in Yamanashi Prefecture, formerly Kai Province, and was used as a high-quality grape for tribute during the Edo period.
A legend about Koshu's origin is the "Amemiya Kageyu theory," which claims that in 1186, Amemiya Kageyu found a mutated wild grape species at Shironodaira in Iwai Village, Yatsushiro District (now Katsunuma Town, Koshu City), and created Koshu.
The famous "Great Zen Master theory," which says that the monk Gyoki, who came from the west during the Nara period in 718, was given Koshu by Yakushi Nyorai, became clearer in 2013 when the National Research Institute of Brewing analyzed Koshu's nuclear and chloroplast DNA, revealing a more precise origin.
Research shows that Koshu contains DNA from two sources: the European species Vitis vinifera and the Chinese wild species Vitis davidii, with about 70% being closer to vinifera.
It is believed that Vitis vinifera, born in the Caspian Sea region, passed through China and, after thousands of years of crossbreeding, arrived in Japan.
While Koshu continues to be highly regarded domestically as Japanese wine, it was also the first Japanese indigenous variety registered with the OIV (International Organisation of Vine and Wine) in 2010.
With registration, the grape variety name "Koshu" can be displayed on wine labels, allowing Koshu-based wines to officially compete overseas as "Japanese wine."
Currently, activities aimed at expanding exports overseas through "Koshu of Japan," produced by wineries in Yamanashi Prefecture, are actively underway. Additionally, Koshu is cultivated globally, including in Napa Valley, California, and Germany, highlighting its global presence.
The quality of Koshu wine has remarkably improved over the past few decades, and winning awards at prestigious international wine competitions has become common.
There is no doubt that Koshu will continue to be an important variety in Japan for decades and even centuries to come.
The Charm of Koshu
The charm of Koshu lies, above all, in its wide range of styles.
Koshu is a grape variety that produces very delicate wines and was once disparaged as "watery, thin wine."
Thanks to the efforts of wineries in Yamanashi Prefecture, large wine manufacturers' Koshu projects, local study groups, and the selection of superior Koshu strains, long-term efforts to maximize Koshu's potential have resulted in the production of excellent Koshu wines that surprise the world with their quality.
Koshu is a grape variety that produces white wines characterized by freshness reminiscent of grapefruit, nuances of white peach and Japanese citrus, refreshing acidity, gentle quality, and phenolic light bitterness.
However, the wine itself does not have a strong assertion; overall, it is elegant, delicate, and well-balanced in quality.
Its delicacy, on the flip side, offers the advantage of being able to produce various types of wine, making it attractive as a variety that does not produce uniform wines like barrel aging, sur lie, or orange wine.
The types of Koshu wine are briefly summarized below.
Simple Type
Relatively common in Koshu wines is the simple fermentation style, producing fresh and fruity wines that are delicious when young.
Common in new wines and standard winery wines (daily wines), this type is dry, crisp, refreshing, and easy to drink.
This type pairs well with any meal, especially Japanese cuisine in general, making it a welcome presence on the daily dining table.
Sur Lie Type
Koshu seems to pair well with the method called sur lie, like the French Muscadet, where the wine is left in the barrel with the lees for a certain period.
This is a method different from barrel aging, creating a richer flavor while giving a fresher and more refreshing impression, with some showing slight effervescence.
Recommended for those looking for a Koshu wine that is crisp yet rich.
Barrel-aged type
Because Koshu has a delicate quality, it pairs well with creamy nuances, smokiness, and vanilla aromas derived from barrel aging.
Delicate and fragile Koshu gains a rich atmosphere, expanding pairing options with dishes using plenty of fresh cream or strongly flavored foods.
There are various types of barrel aging, from those aged firmly in new barrels to those with minimal barrel influence that retain delicacy, which is also an attractive feature.
Maceration type
Koshu grapes have slightly purplish, deep-colored skins with thickness and high polyphenol content, so sometimes the winemaking method involves fermenting skins, seeds, and juice together.
The color becomes an orange wine with an orange hue, combining sweet, fruity aromas from the skins, phenol-derived richness and astringency, and Koshu-derived bitterness into a well-balanced, powerful white wine.
Yellow aroma type
Koshu contains various thiol compounds found in Sauvignon Blanc, giving it fresh citrus nuances like grapefruit.
By harvesting earlier, carefully selecting yeast, and focusing on winemaking methods, this approach brings out a strikingly floral aroma in Koshu wines.
While it pairs excellently with Japanese cuisine, it is also a type that broadens pairing options with aromatic Western and ethnic dishes.
"CRAFT WINE SHOP" Recommended Koshu Wines: Top 3 Picks
To truly appreciate the charm of Koshu, you have to drink Koshu first.
Here are three recommended Koshu wines from "CRAFT WINE SHOP."
Yamato Wine "INNOCENT"
"INNOCENT" is a Koshu wine produced by Yamato Wine, a long-established winery with a long history in Yamanashi Prefecture.
Not only is the Koshu's citrus aroma brought out through the winemaking process, but the cuvée is also blended after aging in old and new French and American oak barrels, reflecting a meticulous production method.
The charm of "INNOCENT" lies not only in its great taste but also in its cute, pop label design.
An original label by artist Hisashi Katsuya, who says the word "INNOCENT" in French came to him when drinking the wine.
The label design was completed with the image of innocence in mind by the same person.
Refreshing aroma and fruity acidity, complemented by barrel-derived scents and complexity.
A bottle to savor slowly in a calm environment, deeply appreciating its deliciousness.
Yamato Wine "INNOCENT"
3,300 yen including tax
Cfa Backyard Winery "Ring Components KOSHU"
Located within Marukyo Co., Ltd., a long-established soft drink manufacturer in Tochigi Prefecture, the small winery "Cfa Backyard Winery."
This notable winery is run by a pair of winemaker sisters.
"Ring Components KOSHU" is a series that highlights particularly outstanding Koshu wines among several produced.
As you can tell from its richly colored amber-gold appearance, this is a wine with a complex and rich aromatic impression.
Aroma notes of dried fruits, apricot, and quince, with a soft, rounded mouthfeel balanced by acidity and nuances of tea tannins, resulting in a well-structured finish.
The aftertaste reminiscent of sweet honey is also attractive.
With its complexity, smooth mouthfeel, and structured quality, it pairs well with fried oysters, creamy dishes, and pork dishes with strong flavors like salt sauce or sweet and sour pork.
The label design is modern and stylish.
A recommended bottle that looks beautiful just sitting on the table.
Cfa Backyard Winery "Ring Components KOSHU"
2,420 yen including tax
Shirayuri Winery "Katsunuma Koshu 2021"
The long-established Shirayuri Winery in Katsunuma Town, Yamanashi Prefecture, produces "Katsunuma Koshu 2021."
This flagship wine is proudly offered by a winery that continues to produce many exquisite wines, a source of pride for Japan.
The grapes used are exclusively Koshu grapes from Katsunuma Town, and the wine is made using the sur lie method.
The "Katsunuma Koshu" series is highly rated every vintage and has won numerous awards at various wine competitions.
The recommended "Katsunuma Koshu 2021" has attracted attention as one of Japan's top Koshu wines recognized worldwide, having won the Platinum Award at the globally renowned Decanter World Wine Awards (DWWA).
It offers a refreshing citrus aroma, complex fruit flavors, and a mineral sensation, delivering a sophisticated world-class quality.
And because it combines the softness, beauty, and suppleness characteristic of Koshu, it is a food-friendly wine that does not overpower dishes.
This wine pairs effortlessly with Japanese dishes that might seem challenging to match with wine at first glance, such as nigiri sushi and Japanese-style salads, and also complements delicate fried foods like tempura.
We recommend enjoying nigiri sushi, salt, and tempura with a style of squeezing citrus over salt.
If you want to understand the essence of Koshu, why not pick up a bottle of "Katsunuma Koshu 2021"?
Shirayuri Winery "Katsunuma Koshu 2021"
2,970 yen including tax
Summary
Koshu is an essential grape variety that cannot be overlooked when discussing Japanese wine.
While attention is increasingly focused on excellent Japanese wines made from overseas grape varieties, many people are likely familiar with Koshu, Japan's indigenous grape variety, as a starting point.
Discover the charm of Koshu and enjoy its various styles.
