Kusunoki WineryRiesling

White wine of Nagano-ken of Japan

The Riesling of Kusunoki Winery is a white wine from the region of Nagano-ken.
This wine generally goes well with pork, vegetarian or poultry.

Food and wine pairings with Riesling

Pairings that work perfectly with Riesling

Pork

Vegetarian

Poultry

Original food and wine pairings with Riesling

The Riesling of Kusunoki Winery matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of gratin of fresh chard (green and ribs), spinach, goat cheese and salmon quiche or baked falafels.

Details and technical informations about Kusunoki Winery's Riesling.

Winery

Kusunoki Winery

Grape varieties

Riesling

Region/Great wine region

Nagano-ken

Country

Japan

Style of wine

White

Alcohol

12°

Allergens

Contains sulfites

Discover the grape variety: Riesling

White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.

Informations about the Kusunoki Winery

The winery offers 41 different wines.

Its wines get an average rating of 3.6.

It is in the top 30 of the best estates in the region

It is located in Nagano-ken

The Kusunoki Winery is one of of the world's great estates. It offers 30 wines for sale in the of Nagano-ken to come and discover on site or to buy online.

In the top 2500 of of Japan wines

In the top 550 of of Nagano-ken wines

In the top 350000 of white wines

In the top 1500000 wines of the world

The wine region of Nagano-ken

Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.

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