Description
From Burgundy to Yamanashi, Ancient Japan Grapes 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
Elegant and Bourgogne-like Fruitiness
Carefully selected grapes were fermented at cool temperature followed by a 3-month sur-lee process. Whole-bunch press following short period of skin contact applied before the fermentation.
In golden brilliant-straw color, with uplifting aroma of peach & pineapple, touch of citrus – grapefruits and ripened fruit – loquat characters stimulates palate with hint of citrus-peel & honey, crispness, along with the balanced acidity.
Data
| Variety (Cultivar) | Koshu |
|---|---|
| Winery | Diamond Shuzo |
| Origin | Katsunuma, Koshu-city, Yamanashi |
Pairings
- Sea Bream
- Eel
- Shellfish Nigiri
