Winery FujiclairKoshu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
The Koshu of the Winery Fujiclair is in the top 80 of wines of Japan and in the top 50 of wines of Yamanashi-ken.
Taste structure of the Koshu from the Winery Fujiclair
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Koshu of Winery Fujiclair in the region of Yamanashi-ken is a .
Wine flavors and olphactive analysis
On the nose the Koshu of Winery Fujiclair in the region of Yamanashi-ken often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Koshu
Pairings that work perfectly with Koshu
Original food and wine pairings with Koshu
The Koshu of Winery Fujiclair matches generally quite well with dishes of shellfish or lean fish such as recipes of mussels with rosemary and barbecue or breton cotriade.
Details and technical informations about Winery Fujiclair's Koshu.
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 Koshu from Winery Fujiclair are 2019, 2018, 2016, 2015 and 2013.
Informations about the Winery Fujiclair
The Winery Fujiclair is one of of the world's greatest estates. It offers 26 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
