One of Japan's representative grape varieties is Koshu.
The existence of Koshu, a Japanese native variety with a long history, can be said to have laid the foundation for the prosperity of Japanese wine.
The charm of Koshu lies, above all, in the fact that it is made in a wide variety of styles.
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.
Learn about Koshu
We have summarized information that delves into the charm of "Koshu," one of Japan's native varieties, in the following content.
- What is Koshu?
- History of Koshu
- The charm of Koshu
Each will be explained.
What is Koshu?
Koshu is a white grape variety native to Japan.
It is a grape 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 is characterized by containing more polyphenols derived from the skins.
Usually, transparent white wines are made, but due to its characteristics, the grape skins, seeds, and juice are sometimes macerated together in a process called "moushi (skin contact)," and many "orange wines made from Koshu" can also be found.
Various types of wine are made from Koshu, but they are basically characterized by aromas of Japanese citrus and white flowers, gentle acidity and soft quality, and a 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 prefectures, making it a grape variety still full of potential.
History of Koshu
Koshu has a long history and is said to have been cultivated in Japan for several hundred years.
The history in Yamanashi Prefecture, formerly Kai Province, is particularly old, and it seems that Koshu was used as a high-quality grape for tribute during the Edo period.
As a legend of Koshu's origin, there is the "Amemiya Kageyu theory," which says that in 1186, Amemiya Kageyu found a mutant wild grape at Shironodaira in Iwai Village, Yatsushiro District (now Katsunuma Town, Koshu City) and created Koshu.
The famous "Great Zen Master theory" says that in 718 during the Nara period, the monk Gyoki, who came from the west, was given Koshu by Yakushi Nyorai, but in 2013, analysis of Koshu's nuclear and chloroplast DNA by the National Research Institute of Brewing clarified a more precise origin.
According to that research, it contains DNA from two sources: the European species Vitis vinifera and the Chinese wild species Vitis davidii, revealing that it is a grape variety about 70% vinifera.
It is believed that Vitis vinifera, born in the Caspian Sea region, passed through China and, after thousands of years of hybridization, arrived in Japan.
Koshu has been highly regarded domestically as Japanese wine, and in 2010 it became the first Japanese indigenous variety to be registered with the OIV (International Organisation of Vine and Wine).
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, and Koshu is also cultivated globally, including in Napa Valley, California, USA, and Germany, which is another notable point.
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 hundreds of years 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 quality wines, and at one time it was disparagingly described as "watery, thin wine."
Thanks to the efforts of wineries in Yamanashi Prefecture, the implementation of the Koshu project by major wine makers, local study sessions, and the selection of excellent Koshu strains, efforts to "maximize the potential of Koshu" have continued for many years, resulting in the production of Koshu wines of outstanding quality that surprise the world today.
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, and overall it is an elegant, delicate, and well-balanced quality wine.
Its delicacy, conversely, offers the advantage of being able to produce various types of wine, and it is attractive that it is not a variety that produces uniform wines, such as barrel aging, sur lie, or orange wine.
The types of Koshu wine are briefly summarized below.
Simple type
Relatively common among Koshu wines is the simple fermentation type, fresh and fruity, delicious when young.
Common in new wines and winery staple wines (daily wines), these are dry, crisp, refreshing, and easy-to-drink wines.
Easy to pair with any meal, especially well-suited to Japanese cuisine in general, making it a welcome type for everyday dining.
Sur lie type
Koshu seems to pair well with the method of leaving the wine in barrels for a certain period together with lees, called sur lie, similar to the French Muscadet.
This is a method different from barrel aging, creating a fuller flavor while maintaining a fresher and more vibrant impression, with some showing slight effervescence.
Recommended for those looking for Koshu wine that is refreshing yet rich in flavor.
Barrel aging type
Because Koshu has a delicate quality, it pairs well with creamy nuances, smokiness, and vanilla aromas derived from barrels.
Delicate and fragile Koshu takes on a rich atmosphere, expanding pairings with dishes that use plenty of fresh cream or have strong seasonings.
There are various types even within barrel aging, such as those aged firmly in new barrels or those with only a slight barrel nuance that retain delicacy, which is also an attractive feature.
Maceration type
Koshu has a slightly purplish, deep-colored skin with thickness and a high polyphenol content, so it is sometimes made using a maceration method where the skin, seeds, and juice are fermented together.
The color becomes an orange wine with an orange hue, combining the sweet and fruity aroma derived from the skin, the richness and astringency from phenols, and the bitterness characteristic of Koshu, resulting in a powerful white wine with a well-balanced profile.
Yellow aroma type
Koshu contains various thiol compounds found in Sauvignon Blanc, revealing fresh citrus nuances such as grapefruit.
By advancing the harvest time, carefully selecting yeast, and focusing on brewing methods, this approach brings out these elements to create Koshu wines with a distinctly elegant aroma.
It pairs excellently with Japanese cuisine but is also a type that can expand pairing options with aromatic Western and ethnic dishes.
Three recommended Koshu wines from "CRAFT WINE SHOP"
To truly understand the charm of Koshu, you have to start by drinking Koshu.
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 citrus aroma of Koshu brought out through fermentation, but it is also made with a special method blending cuvées aged in old and new French and American oak barrels.
The charm of "INNOCENT" is not only its great taste but also its cute and pop label design.
An original label by artist Hisashi Katsuya, who said the word "INNOCENT" in French came to him when drinking the wine, evoking innocence.
This label design was completed by the same person imagining that innocence.
Refreshing aroma and fruity acidity, combined with barrel-derived scents and complexity.
A bottle you want to enjoy 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 the long-established soft drink manufacturer "Marukyo Co., Ltd." in Tochigi Prefecture, the small winery "Cfa Backyard Winery."
It is a notable winery run by a pair of winemaker sisters.
"Ring Components KOSHU" is a series that features outstanding and distinctive Koshu wines among the many produced.
As you can see from its richly colored amber-gold appearance, this is a bottle that offers a complex and rich aromatic impression.
Aroma of dried fruits, apricot, and quince, with a soft and rounded mouthfeel, yet with acidity and tea tannin nuances, resulting in a well-structured finish.
The sweet honey-like aftertaste is also attractive.
With its complexity, mellow mouthfeel, and structured quality, it pairs well with fried oysters, creamy dishes, and pork dishes with strong flavors like salted sauce or sweet and sour pork.
The label design is also modern and stylish.
This is 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"
"Katsunuma Koshu 2021" is brewed by Shirayuri Winery, a long-established winery in Katsunuma Town, Yamanashi Prefecture.
This is the "flagship" confidently delivered by the winery, which Japan proudly continues to produce many exquisite wines.
The raw grapes are exclusively Koshu grapes from Katsunuma Town and are produced using the sur lie method.
The "Katsunuma Koshu" series is highly rated every vintage and has won numerous awards at many 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 has a refreshing citrus aroma, complex fruit flavors, and a mineral sensation, representing a sophisticated world-class quality.
And since it is a wine that combines the softness, beauty, and suppleness characteristic of Koshu, it is also a food-friendly wine that does not interfere with the dishes.
This is a wine that pairs easily with Japanese cuisine that might seem difficult 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 a style of eating nigiri sushi, salt, and tempura with citrus-squeezed salt.
If you want to know the essence of Koshu, why not try "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 talking about Japanese wine.
Attention is increasingly focused on excellent Japanese wines made from foreign grape varieties, but many people are also familiar with Koshu, Japan's indigenous grape variety, as a starting point.
Discover the charm of Koshu and enjoy various styles of Koshu wine.
