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
Feel the original taste of Koshu, Mamma Mia!
No supplementation of sugar & acid, filter, dripping agent, or sulfite added after fermentation.
It has a slightly darker and turbid orange-yellow tone, and has a rich fruit aroma such as apricots, pears, and pears unique to Delaware, and you can also feel the scent of Japanese citrus. Bottling is done before it is completely clarified, and after that, it is slightly turbid due to unfiltering.
Because of the skin contact (the juice of the grapes, the skin, and the seeds are in contact for a while), the aroma and taste are firm, and the wine is fruity and fresh, slightly dry.
Data
| Variety (Cultivar) | Koshu |
|---|---|
| Winery | Diamond Shuzo |
| Origin | Katsunuma, Koshu-city, Yamanashi |
Pairings
- Oyster
- Sashimi
- Salad
