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 cuttlefish a la plancha or blanquette of fish.
Details and technical informations about Kai winery's Cuvée Kazama 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 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
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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
