Japanese Heritage Collection | Grace & Kazumi · 4 Wines, Japan & Napa Valley

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Koshu (甲州) is a grape variety — a pink-skinned white-wine grape native to Japan, grown for centuries in the Yamanashi region near Mt. Fuji.

It produces light, dry, crisp wines with delicate citrus and minerality, and is celebrated as one of the most food-friendly whites in the world.

If you are interested, we wrote a whole article about Koshu in our journal here:

Koshu sits in a category of its own. Compared to Pinot Grigio, Koshu has more aromatic complexity and a distinctive umami undercurrent.

Compared to Riesling, Koshu is drier with less stone-fruit sweetness and a more mineral-driven finish. Compared to Sauvignon Blanc, Koshu is gentler — none of the grassy, herbaceous intensity, just a clean citrus-mineral character.

Kazumi Koshu's crisp citrus, flinty minerality, and whisper of sea salt make it a sommelier's pour for refined, delicate plates. A few we love:

• Yellowtail sashimi with sudachi and a pinch of sea salt — ハマチの刺身 すだち塩 — the wine's saline-citrus lift mirrors the fish.
• Salmon meunière in a brown-butter lemon sauce — サーモンのムニエル ブラウンバターレモンソース — its bright acidity cuts the butter clean.
• Roast chicken salad, olive oil and lemon — ローストチキンのサラダ仕立て、オリーブオイルとレモン — light, herbaceous, effortless.
• Shrimp and seasonal vegetable tempura with sea salt — 海老と季節野菜の天ぷら 塩 — crisp wine, crisp tempura.

Serve well chilled.

Serve it well chilled — around 45–50°F (7–10°C) — in a standard white-wine glass.

The cool temperature keeps its citrus and minerality crisp and refreshing; let it warm just slightly in the glass and the delicate white florals open up.

No decanting needed — just chill, pour, and enjoy.

Enjoy it young. Koshu is prized for its fresh, delicate character, so this wine is at its best within a year or two of the vintage — while the white peach, citrus, and clean minerality are at their most vibrant.

At a light 12% ABV, it's made to be opened and shared, not cellared for years.

Yes — Kazumi Koshu comes in a 375 ml half-bottle as well as the full 750 ml. It's a great way to try it for the first time, or to enjoy a glass or two without opening a full bottle.

Koshu has been grown in Japan for centuries — almost entirely in Yamanashi, near Mt. Fuji — and is rarely seen anywhere else.

Kazumi is the first and only winery to grow and craft it in the United States, planting this heritage Japanese grape in Napa Valley.

The result is a rare expression of Koshu shaped by California sun and soil: Japanese tradition meeting Napa terroir in a way you won't find anywhere else.

Kazumi Wine is a Napa Valley winery led by proprietor Michelle Kazumi Sakazaki — and the first and only producer in the United States growing and crafting Koshu, Japan's signature white grape.

The name is her own: in Japanese, Kazumi (和美) joins 和 (kazu, "harmony") and 美 (mi, "beauty") — the spirit behind a wine made to be enjoyed in the company of family, friends, and a good meal.

By bringing Koshu to California, Kazumi Wine creates a rare bridge between Japanese tradition and Napa terroir, earning acclaim like 94 points for its Napa Valley Koshu.

If you're interested, we wrote a whole article about Kazumi on our Journal here:

Where many Napa Cabs chase sheer power, Kazumi's leans elegant and balanced — rich and deeply layered, with ripe, silky tannins and a long, refined finish rather than heavy extraction.

Think Napa richness with restraint and harmony. Critics agree: 94 points (The Wine Palate) and 91 points (Jeb Dunnuck).

Built for rich, savory dishes. A few we love:

• Hambāgu with mushroom demi-glace and a soft-cooked egg — きのこデミグラスのハンバーグ 半熟卵添え — earthy mushrooms and glossy demi-glace draw out the wine’s savory depth, while the silky egg softens its tannins and deepens its plush fruit.
• Grilled wagyu or a dry-aged ribeye — 和牛のグリル／熟成リブアイ — silky tannins meet the marbling beautifully.
• Miso-glazed short ribs — 牛カルビの味噌焼き — the wine's dark fruit and cocoa play off the umami glaze.
• Rack of lamb with cracked black pepper — ラムラックの黒胡椒ロースト — echoing the wine's peppery edge.
• Aged hard cheeses — 熟成ハードチーズ — a simple, classic close.

Yakiniku (焼肉) and soy-glazed mushrooms (きのこの醤油焼き) are excellent too.

Serve at 60–65°F (16–18°C) — cool room temperature, not warm — in a large-bowl Cabernet glass.

Decant for 30–60 minutes; the aromatics and silky tannins really bloom with a little air.

Both. At 14% with ripe, silky tannins, it's approachable now — just give it a decant.

But this is a structured, age-worthy Napa Cab (18 months in new French oak), so it will also reward cellaring 5–10 years, deepening into cocoa, tobacco, and dried-fruit complexity.

Store it cool, dark, and on its side.

Kazumi Cabernet is available in the standard 750 ml bottle only.

(Looking for a smaller format? Our Kazumi Koshu comes in a 375 ml half-bottle.)

Kazumi brings a distinctly Japanese sensibility to Napa Cabernet — the same spirit of harmony and beauty (和美) behind the name.

The goal is balance and precision over brute force: a powerful Napa Cab made with restraint and elegance, meant to complement a meal rather than overwhelm it.

Kazumi Wine is a Napa Valley winery led by proprietor Michelle Kazumi Sakazaki — and the first and only producer in the United States growing and crafting Koshu, Japan's signature white grape.

The name is her own: in Japanese, Kazumi (和美) joins 和 (kazu, "harmony") and 美 (mi, "beauty") — the spirit behind a wine made to be enjoyed in the company of family, friends, and a good meal.

By bringing Koshu to California, Kazumi Wine creates a rare bridge between Japanese tradition and Napa terroir, earning acclaim like 94 points for its Napa Valley Koshu.

If you're interested, we wrote a whole article about Kazumi on our Journal here:

Akeno is a refined Japanese red wine from Grace Wine — a Bordeaux-style blend (58% Merlot, 39% Cabernet Sauvignon, 3% Petit Verdot) grown at the Misawa Vineyard in Akeno, high in Yamanashi at 700 meters.

It's smooth and elegant rather than heavy, with ripe red and dark fruit, polished tannins, and graceful length.

Akeno shares Bordeaux's blend and structure, but its high-altitude, cool-climate home gives it a lighter, more elegant frame — finesse over power.

At a graceful 12.5% ABV with polished tannins and balanced acidity, it leans closer to a refined Bordeaux than a big, ripe Napa Cabernet — a red built for the table.

Akeno's plush red and dark fruit, soft tannins, and notes of cocoa and cedar make it an elegant partner for savory, umami-rich plates:

• Wagyu sukiyaki, dipped in silky raw egg — 和牛のすき焼き 生卵にくぐらせて — the egg's richness rounds the sweet-soy and flatters the wine's plush fruit and soft tannins.
• Roast duck breast with berry — 鴨胸肉のロースト ベリーソース — Merlot's plummy fruit and the wine's blueberry note are made for duck.
• Braised beef cheek in red wine — 牛ほほ肉の赤ワイン煮込み — slow, savory richness mirrored by the wine's polished depth.
• Charcoal-grilled maitake with soy butter — 舞茸の炭火焼き バター醤油 — smoky, earthy umami meeting the wine's cedar and cocoa.

Serve at cool room temperature.

Serve at 60–65°F (16–18°C) — cool room temperature — in a large-bowl glass.

A 30–60 minute decant helps its aromatics and silky tannins open and show their best.

Both. It's smooth and approachable now — a short decant is all it needs — but with 18 months in French oak, polished tannins, and balanced acidity, it will also age gracefully for 5–10 years, deepening in cocoa, cedar, and dried-fruit complexity.

It's bottled unfined and unfiltered, so a little natural sediment is normal in older bottles — stand it upright before serving.

Akeno is available in the standard 750 ml bottle only. (Looking for a smaller format? Our Kazumi Napa Valley Koshu comes in a 375 ml half-bottle.)

Akeno is named for its home — Grace Wine's prized Misawa Vineyard in Akeno, set 700 meters up in Yamanashi on clayey volcanic-ash soils that lend the wine its elegance and tension.

It's a Bordeaux-style blend made with gentle extraction and 18 months in French oak, then bottled unfined and unfiltered to keep it pure and expressive — from the same celebrated vineyard behind Grace's flagship Cuvée Misawa wines.

Grace Wine (Chuo Budoshu Co.) is one of Japan's most acclaimed and historic wineries, based in Katsunuma, Yamanashi — the spiritual home of Koshu.

In 2014, under winemaker Ayana Misawa, Grace became the first Japanese winery ever to win a Gold medal at the Decanter World Wine Awards — a breakthrough that put Japanese Koshu on the world stage.

It has since earned multiple Decanter Platinum and Gold medals. If you're interested, we wrote a whole article about Grace Wine on our Journal here:

Koshu (甲州) is a grape variety — a pink-skinned white-wine grape native to Japan, grown for centuries in the Yamanashi region near Mt. Fuji.

It produces light, dry, crisp wines with delicate citrus and minerality, and is celebrated as one of the most food-friendly whites in the world.

If you are interested, we wrote a whole article about Koshu in our journal here:

Koshu sits in a category of its own. Compared to Pinot Grigio, Koshu has more aromatic complexity and a distinctive umami undercurrent.

Compared to Riesling, Koshu is drier with less stone-fruit sweetness and a more mineral-driven finish. Compared to Sauvignon Blanc, Koshu is gentler — none of the grassy, herbaceous intensity, just a clean citrus-mineral character.

Grace Koshu rewards thoughtful, understated cooking — its gentle umami, soft white peach, and faintly bitter finish make it a sommelier's quiet pleasure:

• Salt-grilled young ayu — 稚鮎の塩焼き — the sweetfish's delicate bittersweet finish mirrors the wine's own.
• Snow crab & chrysanthemum greens steeped in dashi — ずわい蟹と春菊のお浸し — sweet crab and faintly bitter greens, drawn together by the wine's minerality.
• Amadai grilled Wakasa-style — 甘鯛の若狭焼き — crisp scales and delicate flesh, framed by the wine's lively acidity.
• Burrata with white peach and good olive oil — ブラータと白桃、オリーブオイル — an unexpected one: the wine's acacia florals and white-peach echo the plate beautifully.

Serve well chilled.

Serve well chilled — around 45–50°F (7–10°C) — in a standard white-wine glass.

The cool temperature keeps its citrus and minerality crisp; let it warm slightly and the acacia-blossom and white-peach aromas open up. No decanting needed.

Enjoy it young. Koshu is prized for its fresh, delicate character, so Grace Koshu is at its best within a year or two of the vintage, while the citrus, pear, and lively acidity are vibrant.

At a light 12% ABV, it's made to be opened and enjoyed, not cellared.

Grace Koshu is available in the standard 750 ml bottle only.

(Looking for a smaller format? Our Kazumi Napa Valley Koshu comes in a 375 ml half-bottle.)

Grace Koshu comes from Katsunuma in Yamanashi — Koshu's historic home at the foot of Mt. Fuji — from one of Japan's most celebrated wineries.

The vines are meticulously hand-tended (each grape bunch is even shielded with its own little umbrella against autumn rains), and the wine is fermented in stainless steel to keep it pure and precise. It's a true benchmark Koshu: a Decanter World Wine Awards Platinum winner in both 2015 and 2016, with Gold medals in 2014, 2017, and 2018.

Grace Wine (Chuo Budoshu Co.) is one of Japan's most acclaimed and historic wineries, based in Katsunuma, Yamanashi — the spiritual home of Koshu.

In 2014, under winemaker Ayana Misawa, Grace became the first Japanese winery ever to win a Gold medal at the Decanter World Wine Awards — a breakthrough that put Japanese Koshu on the world stage.

It has since earned multiple Decanter Platinum and Gold medals. If you're interested, we wrote a whole article about Grace Wine on our Journal here: