Grace Kayagatake Koshu: Japan’s Best-Kept Wine Secret

This might be the best-kept secret in the wine world. Koshu is Japan’s own native grape, and in the hands of Grace Wine it makes light, crisp and beautifully delicate whites with hints of grapefruit. If you love subtle, refreshing wines, you have to try this.

Grace Wine was founded in 1923 in Katsunuma, Yamanashi, often called the birthplace of the Japanese wine industry. The winery has been a pioneer in Japan, introducing European training and pruning methods to its vineyards in 1990.

Kayagatake Koshu comes from estate-managed vines in the foothills of Mount Kayagatake, at 400–700 metres, on well-drained volcanic soils. The cool climate and plenty of sunshine give the grapes a slow, long ripening season. The wine is fermented at controlled temperatures in stainless steel to keep its purity.

Expect green apple, grapefruit, chamomile and a hint of white pepper. The palate is bone dry and light, with lively acidity and a long, mouthwatering finish.

Grace Koshu Food Pairing Suggestion:

Koshu is made for Japanese food. Try it with tempura tiger prawns, sushi, sashimi or grilled white fish. It is also lovely with oysters and light salads.

About Grace Kayagatake Koshu:

100% Koshu, Japan’s most important native grape
From the foothills of Mount Kayagatake in Yamanashi
Grown at 400–700 metres on volcanic soils
Grace Wine was founded in 1923

Grace Koshu Awards:

2017: Decanter World Wine Awards – Silver Medal, 90 Points