Koshu

Koshu is grown primarily in the Yamanashi prefecture of Japan, where the climate is ideal for producing high-quality wines. It is also grown in limited quantities in the Nagano, Tokyo and Shizuoka prefectures. Koshu grapes are usually grown in vineyards where the plants are trained in high pergolas. This helps to preserve the grape's delicate aromas and flavours. Winemakers often use wild yeasts to help create more complex aromas and flavours. Koshu wines can be divided into three distinct regional styles. Wines from Yamanashi are typically light and delicate, with a subtle sweetness. Wines from Tokyo and Shizuoka have a more intense aroma, with a crisp acidity. Wines from Nagano are the most intense, with a richer structure and more complex aromas. Koshu wines are highly versatile and can be enjoyed with a wide range of dishes. They pair particularly well with seafood, light salads, sushi, and other Japanese cuisine. They are also a great match for spicy dishes and creamy cheeses.