Winery Huggy wine - Yasuki HagiharaKoryu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Koryu from the Winery Huggy wine - Yasuki Hagihara
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Koryu of Winery Huggy wine - Yasuki Hagihara in the region of Yamanashi-ken is a .
Food and wine pairings with Koryu
Pairings that work perfectly with Koryu
Original food and wine pairings with Koryu
The Koryu of Winery Huggy wine - Yasuki Hagihara matches generally quite well with dishes of shellfish or lean fish such as recipes of risotto of the sea or cioppino (fricassee of the sea with tomatoes).
Details and technical informations about Winery Huggy wine - Yasuki Hagihara's Koryu.
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.
Informations about the Winery Huggy wine - Yasuki Hagihara
The Winery Huggy wine - Yasuki Hagihara is one of of the world's great estates. It offers 44 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
The wine region of Yamanashi-ken
Japanese winemaking heart at the foot of Mount Fuji, signature in Koshu. Identity-driven native white (~90% of Japanese plantings): delicate, precise dry whites with notes of citrus (yuzu, lime), green apple, white flowers and a slightly saline finish, low alcohol and great freshness. Ideal with sushi and Japanese cuisine. Also Chardonnay and Merlot in the altitude zones of Akeno.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
