Winery ShirayuriKoshu
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 from the Winery Shirayuri
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Koshu of Winery Shirayuri in the region of Yamanashi-ken is a .
Food and wine pairings with Koshu
Pairings that work perfectly with Koshu
Original food and wine pairings with Koshu
The Koshu of Winery Shirayuri matches generally quite well with dishes of shellfish or lean fish such as recipes of paella josé style or fish and seafood gratin.
Details and technical informations about Winery Shirayuri's 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 Koshu from Winery Shirayuri are 0, 2009, 2016
Informations about the Winery Shirayuri
The Winery Shirayuri is one of of the world's greatest estates. It offers 35 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
