Summary - Everything You Need to Know About Koshu Wine
Koshu (甲州) is Japan's signature white wine, made from a grape that has been growing in Japan for over 1,000 years. About 95% of it comes from Yamanashi Prefecture (山梨県), the mountain basin near Mount Fuji (富士山).
What it tastes like: Light, dry, almost clear in color, with subtle citrus (yuzu, lemon), white peach, apple, and a faint mineral note. Soft acidity, almost no tannins, low alcohol (10–12%). Quiet rather than loud — closer to a gentler Pinot Grigio than to Sauvignon Blanc or Riesling.
Why it matters: Koshu has a natural affinity with umami. The soft acidity and low tannins work with dashi, soy, and raw fish rather than fighting them — which is why it is the classic pairing for sushi, sashimi, tempura, chawanmushi, and tofu dishes. It also shines with oysters, grilled fish, and mild cheeses.
Styles you'll see: Classic (crisp), sur lie (creamy), oak-aged (richer), orange (skin-contact), and sparkling.
We carry two:
- Grace Koshu — $65. The benchmark from Yamanashi. Stainless steel, flinty, refined. Decanter Platinum winner.
- Kazumi Napa Valley Koshu — $65. The first Koshu ever grown in the US. Oak-aged, fruit-forward, 94 points.
Same grape, 5,000 miles (8,000 km) apart — two completely different expressions.