Overview & Background
Koshu is Japan’s signature white grape, cultivated for centuries in Yamanashi. Today it is crafted as a modern, dry, mineral-driven wine that pairs effortlessly with Japanese cuisine.
Region & Terroir
Vineyards in Katsunuma, Akeno, and Fuefuki sit on well-drained volcanic and alluvial soils with high sunshine hours and cool nights. Canopy and rain management are key to preserving delicacy and fragrance.
Style & Profile
Typically pale and transparent with yuzu, white peach, and subtle herb notes. The palate is crisp and saline with gentle phenolics—built for freshness, detail, and culinary versatility.
Representative Producers
- Grace Wine — Precision dry Koshu and single-vineyard expressions.
- Château Mercian — Regional bottlings and premium Koshu cuvées.
- Other Yamanashi Producers — Boutique wineries exploring pét-nat and skin-contact styles.
Visiting & Wine Tourism
Yamanashi offers tasting rooms, vineyard walks, and seasonal events. Base yourself in Katsunuma for easy access to multiple wineries and vineyard viewpoints.
Information
Tourism: Yamanashi Wine Tourism (official portals)
Best Season: Spring–Autumn; harvest events in late summer/early autumn.
*Photo courtesy of Wine Searcher