
Winery GomiTao Koshu Oka
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.

Taste structure of the Tao Koshu Oka from the Winery Gomi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tao Koshu Oka of Winery Gomi in the region of Nagano-ken is a .
Food and wine pairings with Tao Koshu Oka
Pairings that work perfectly with Tao Koshu Oka
Original food and wine pairings with Tao Koshu Oka
The Tao Koshu Oka of Winery Gomi matches generally quite well with dishes of shellfish or lean fish such as recipes of curried mouclade à la charentaise or oven marinated swordfish.
Details and technical informations about Winery Gomi's Tao Koshu Oka.
Discover the grape variety: Koshu
Delicate, taut whites with a pale, slightly pinkish robe (grey-pink skin), an airy palate and fresh acidity, with subtle aromas of citrus (yuzu, grapefruit), green apple, white flowers, pear, almond and saline mineral notes. Slightly bitter, refined finish. Signature of the modern whites of Yamanashi (around Mount Fuji) and the locomotive of Japanese wine exports. Autochthonous hybrid variety (vinifera × vitis amurensis), cultivated in Japan for over a thousand years.
Last vintages of this wine
The best vintages of Tao Koshu Oka from Winery Gomi are 0, 2018
Informations about the Winery Gomi
The Winery Gomi is one of of the world's greatest estates. It offers 22 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Alpine wine prefecture of central Japan (Honshu), the 2nd national region, high-altitude vineyards (600-900 m). Signature Merlot of Kikyogahara: supple, precise reds with signature notes of plum, cherry, sweet herbs, cedar and a cocoa touch, round tannins and elegant freshness — rivalling the Bordeaux wines. Renowned broad, mineral Chardonnay, fine and silky Pinot Noir. Also historic hybrid grapes (Concord, Niagara).
The word of the wine: Tears
Traces left by the wine on the sides of the glass when it is shaken or tilted.














