Japanese wine – yes! Established in 1923 in the Katsunuma province which is the birthplace of the wine industry in Japan. They researched EU winemakers and wineries in a bid to replicate juices, with the belief that great wine starts in the vineyard. Modern winemaking techniques such as controlled fermentation temperatures and stainless steel vinification alongside the classic lees ageing (3 months) lead very nicely to this classy and elegant number made at their No.1 winery from the Koshu grape. Originally it was used almost exclusively for sweet wine production but in the last few decades folk have began to understand its ability to produce wines such as this. Nick first tried their range in London about 14 months ago and was very pleasantly surprised with how much they resemble the great, noble varieties from the Alsace. We really hope you enjoy.
Lemon, lime and gooseberry. Very classy wine. Green apple, lilac, camomile and hint of spice.
Delicate but waxy texture. Fresh and elegant. Bone dry cool climate white wine with refreshing acidity which balances nicely against the ripe fruit.