Winery Shirayuri - Sparkling Koshu

Winery ShirayuriSparkling Koshu

3.2
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Sparkling Koshu of Winery Shirayuri is a sparkling wine from the region of Yamanashi-ken.
This wine generally goes well with

Details and technical informations about Winery Shirayuri's Sparkling Koshu.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

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

Sparkling Koshu - 0
In the top 100 of of Yamanashi-ken wines
Average rating: 3.211100

The best vintages of Sparkling Koshu from Winery Shirayuri are 0

Informations about the Winery Shirayuri

The winery offers 40 different wines.
Its wines get an average rating of 3.3.
It is in the top 25 of the best estates in the region
It is located in Yamanashi-ken

The Winery Shirayuri is one of of the world's great estates. It offers 35 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.

Top wine Yamanashi-ken
In the top 3000 of of Japan wines
In the top 2000 of of Yamanashi-ken wines
In the top 95000 of sparkling wines
In the top 1500000 wines of the world

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: Stirring (champagne)

Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.

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