Description
From Burgundy to Yamanashi, Ancient Japan Grape with Philosophy of Bourgogne Vinification
The chief winemaker, Yoshio Amemiya produces wines which are influenced by Burgundian winemaking. The skills of viticulture and oenology were accumulated by study at University of Bordeaux and CFPPA de Beaune and by training at well-known Burgundy wineries – Olivier Leflaive and Simon Bize. His artisanal style wines made from Japanese grape varieties (Koshu, Muscat Bailey-A) fit to casual scene to fine dining situations.
5 Star Winery – Japan Winery Award 2024
Unoaked Koshu with Sur-lie Method, Refreshing Acidity
Made with fully ripe Koshu grapes from Yamanashi Prefecture . Unoaked Koshu undergo sur-lie process after low temperature fermentation aimed to enchance solid texture of acidity, then to create freshness of juicy fruits & vibrant mouthfeel.
Brilliant-deep amber-orange coloured wine. Balanced by freshness of acidity & savouriness, as well as comfortable bitterness derived by Koshu grapes. After-taste stimulates deep roundness created by sur-lie maturation.
Amarillo = “Yellow” in Spanish
Data
| Variety (Cultivar) | Koshu |
|---|---|
| Winery | Diamond Shuzo |
| Origin | Katsunuma, Koshu-city, Yamanashi |
Pairings
- Caesar Salad
- Sashimi
- Shellfish Nigiri
