Winery Diamond ShuzoThe Koshu Demi-Sec
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the The Koshu Demi-Sec from the Winery Diamond Shuzo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Koshu Demi-Sec of Winery Diamond Shuzo in the region of Yamanashi-ken is a .
Food and wine pairings with The Koshu Demi-Sec
Pairings that work perfectly with The Koshu Demi-Sec
Original food and wine pairings with The Koshu Demi-Sec
The The Koshu Demi-Sec of Winery Diamond Shuzo matches generally quite well with dishes of shellfish or lean fish such as recipes of risotto of the sea or salmon and cod cassolettes.
Details and technical informations about Winery Diamond Shuzo's The Koshu Demi-Sec.
Discover the grape variety: Koshu
One of the oldest varieties cultivated in Japan, generally in arbors/pergolas, most often used as a table grape and recently vinified and associated with other varieties. It is a Vitis vinifera also known in Australia, New Zealand, Germany, the United States... practically unknown in France.
Last vintages of this wine
The best vintages of The Koshu Demi-Sec from Winery Diamond Shuzo are 2014, 0, 2017
Informations about the Winery Diamond Shuzo
The Winery Diamond Shuzo is one of of the world's greatest estates. It offers 22 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
The wine region of Yamanashi-ken
Yamanashi is the first Japanese Geographical Indication (GI) for wine. Established in 2013, it is situated in the prefecture of the same name. Yamanashi is promoted as the birthplace of Japanese wine production. The most prominent Grape varieties grown here are the indigenous vitis vinefera white grape variety Koshu, and the Japanese-bred pale red Hybrid Muscat Bailey A.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
