Koshu Wines

Koshu typically shows flavours of yuzu, lemon, white peach and melon with notes of blossom, herbs and soft minerality. It has gentle acidity and a light, elegant texture. Many styles are subtle and refined, while some producers create more aromatic or lightly oaked versions.

Koshu is primarily grown in Japan, especially in Yamanashi Prefecture at the foot of Mount Fuji. The cool climate and volcanic soils help the grape retain delicacy and freshness. Smaller plantings also exist in other Japanese regions such as Nagano and Yamagata.

Yes. Koshu is considered an ancient Japanese grape with origins believed to trace back over a thousand years. DNA studies suggest it has both European and Asian ancestry, but it has evolved uniquely in Japan and is now regarded as a native variety.

Koshu pairs well with sushi, sashimi, tempura, grilled fish, salads and light Asian dishes. Its subtle flavours and gentle acidity complement delicate cuisine, especially dishes featuring citrus, soy, herbs and umami. It also works beautifully with seafood and vegetarian plates.

Koshu is used to produce crisp dry whites, lightly aromatic styles, sparkling wines and occasional barrel aged versions. Some producers also make skin contact Koshu, adding texture and complexity. Most expressions focus on purity, elegance and a clean mineral finish.