The Koshu grape is a rare variety of grape native to Japan that has become increasingly popular in recent years. Light pink in hue, the Koshu grape is meticulously grown mainly in the Yamanashi Prefecture of Japan, which is characterised by its long hours of sunshine, enabling a thorough maturation of the grape.
This distinct grape is known for its large clusters and berries, requiring specialist farming techniques to optimise quality and taste. One notable characteristic of the Koshu grape is its thick skin, which allows it to resist rot produced from high rainfall.
Wine derived from the Koshu grape is renowned for its unique, light flavour profile. These wines are delicate, lower in alcohol, and exhibit subtle citrus notes with a gentle hint of peach, making them a delightful accompaniment to various cuisines. Due to their high acidity and intricate flavours, Koshu wines pair particularly well with Asian infused dishes, sushi, or seafood. However, even served as an aperitif, their elegance and traction on the palate are appreciated.
It’s also worth mentioning that with Japanese food and drink gaining increasing global recognition, Koshu grapes and their wines have started to make waves in the international wine scene too. The Koshu, in its resolute delicateness and balance between acidity and sweetness, reflects an essence of 'umami', a savoury taste cherished in Japanese gastronomy.
Despite that the Koshu grape is primarily used in the creation of wine, it is also enjoyed raw or used in cooking, thanks to its sweet flavour. The grape's versatility and distinctive characteristics have made it a beloved feature of Japanese agriculture, holding prominence amongst food lovers and connoisseurs across the globe.
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