Katsunuma Jozo WineryKoshu Terroir Selection Shimoiwasaki
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Koshu Terroir Selection Shimoiwasaki from the Katsunuma Jozo Winery
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Koshu Terroir Selection Shimoiwasaki of Katsunuma Jozo Winery in the region of Yamanashi-ken is a .
Food and wine pairings with Koshu Terroir Selection Shimoiwasaki
Pairings that work perfectly with Koshu Terroir Selection Shimoiwasaki
Original food and wine pairings with Koshu Terroir Selection Shimoiwasaki
The Koshu Terroir Selection Shimoiwasaki of Katsunuma Jozo Winery matches generally quite well with dishes of shellfish or lean fish such as recipes of lobster in court-bouillon or fideuà (paella with pasta and fish).
Details and technical informations about Katsunuma Jozo Winery's Koshu Terroir Selection Shimoiwasaki.
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.
Informations about the Katsunuma Jozo Winery
The Katsunuma Jozo Winery is one of of the world's greatest estates. It offers 2 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
