Kai wineryCuvée Kazama Koshu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Cuvée Kazama Koshu from the Kai winery
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Kazama Koshu of Kai winery in the region of Yamanashi-ken is a .
Food and wine pairings with Cuvée Kazama Koshu
Pairings that work perfectly with Cuvée Kazama Koshu
Original food and wine pairings with Cuvée Kazama Koshu
The Cuvée Kazama Koshu of Kai winery matches generally quite well with dishes of shellfish or lean fish such as recipes of spaghetti with squid ink (italy) or breton cotriade.
Details and technical informations about Kai winery's Cuvée Kazama Koshu.
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 Cuvée Kazama Koshu from Kai winery are 2012, 2016, 2017, 2014 and 0.
Informations about the Kai winery
The Kai winery is one of of the world's greatest estates. It offers 18 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: Plant
Smells present in certain wines and characteristic of the plant world. Heather, mint or blackcurrant leaf are considered pleasant, while herbaceous notes are considered a defect.
