Koshu is a distinct white grape variety originating from Japan, widely regarded for its subtle elegance and unique profile. It offers delicate aromas of white peach, citrus blossom, and honeysuckle, often accompanied by hints of yuzu, mandarin, and lightly salted minerality. On the palate, Koshu wines tend to be light-bodied and crisp, with refreshing acidity, nuanced stone fruit notes, and a characteristic saline finish that echoes its maritime terroir.
The primary region for Koshu cultivation is Yamanashi Prefecture, situated at the foothills of Mt. Fuji. Here, volcanic soils and a temperate climate foster slow grape ripening, enabling complex flavor development and well-balanced wines. Other emerging regions include Nagano and Yamagata.
Koshu is vinified in a variety of styles. It is most often crafted as a dry, unoaked white wine, emphasizing purity and freshness, but winemakers also experiment with sparkling, skin-contact, or barrel-aged expressions to highlight its versatility.
Its subtlety makes Koshu an excellent partner for a wide range of cuisine. It pairs exceptionally well with sushi, sashimi, shellfish, tempura, and dishes seasoned with soy, miso, or citrus-based sauces, complementing both delicacy and umami-rich flavors.
