What is Koshu Wine?
Koshu (甲州 kōshū) is a white wine grape variety that has been grown primarily in Katsunuma Yamanashi Prefecture of Japan. It was developed from grapes that were brought from the Caucasus through the Silk Road, at a period estimated to be around a thousand years ago. Though long thought to be of exclusively European origin, it is now known to be a hybrid of Europe’s Vitis vinifera and one or more Asian Vitis species.
The distinctive characteristics of Koshu are a pale, straw colour and a soft, fruity bouquet with overtones of citrus and peach. The taste is clean, delicate and fresh, considered a good pairing for Japanese cuisine. With a zen-like quality it is also a good match for any Asian or western cuisine, which is inspired by fresh seafood, light meats and vegetables.
Today Koshu is recognised by the OIV as an official winemaking variety. Improvements in viticulture and winemaking in Japan have resulted in success in international wine competitions, and this highlights Koshu’s potential on the global wine stage. Originally Koshu was the name of the area around Yamanashi prefecture, and that is why the grape grown in Yamanashi is called Koshu grape. Koshu is grown primarily in Yamanashi where climatic variations of hot and cold days provide a long growing season. The rich volcanic and well-drained soils are ideal for grape growing.
The distinctive characteristics of Koshu are a pale, straw colour and a soft, fruity bouquet with overtones of citrus and peach. The taste is clean, delicate and fresh, considered a good pairing for Japanese cuisine. With a zen-like quality it is also a good match for any Asian or western cuisine, which is inspired by fresh seafood, light meats and vegetable. Enjoy delicious Japanese food paired with Japanese Koshu wine on the best wine tours in Yamanashi with Winery Tours Japan.