Winery Toriivilla ImamuraJiyugaoka
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Jiyugaoka from the Winery Toriivilla Imamura
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Jiyugaoka of Winery Toriivilla Imamura in the region of Yamanashi-ken is a .
Food and wine pairings with Jiyugaoka
Pairings that work perfectly with Jiyugaoka
Original food and wine pairings with Jiyugaoka
The Jiyugaoka of Winery Toriivilla Imamura matches generally quite well with dishes of shellfish or lean fish such as recipes of fish paella or monkfish tail with coconut milk and curry.
Details and technical informations about Winery Toriivilla Imamura's Jiyugaoka.
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 Jiyugaoka from Winery Toriivilla Imamura are 0
Informations about the Winery Toriivilla Imamura
The Winery Toriivilla Imamura is one of of the world's greatest estates. It offers 14 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
