Japanese Heritage Grand Collection | Grace, Kazumi & NORIA · 7 Wines

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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: the 2023 we are currently carrying earned 95 points from The Wine Palate, and the preceding 2022 vintage took 94 points from The Wine Palate and 91 from 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 14.6% 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:

Right here. We are a licensed California wine importer, wholesaler, and off-sale retailer, and you can order Grace Koshu directly from this page.

We ship from our Napa, California warehouse to California and Washington, DC. Standard Shipping is currently included on orders of $100 or more, and a person 21 or older must sign at delivery. See our wine shipping policy for rates and delivery times.

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:

Many California Pinot Noirs go for ripeness and power. NORIA goes the other way: it is made for the table, and specifically for Japanese food. Winemaker Nori Nakamura decides the style first, then looks for the vineyard and clones that can produce it, and he works with as little manipulation as possible. The wine is bottled unfined and unfiltered, so the result is transparent, red-fruited, and savory rather than heavy.

The wine has a record behind it: it was selected for ANA First Class, the 2019 vintage won Double Gold at the San Francisco Chronicle Wine Competition (2022), and the 2022 vintage earned 94 points and a Cellar Selection from Wine Enthusiast. We are currently carrying the 2024 vintage.

It was made for Japanese food, and it shows. A few we love:

• Tofu hambāgu, the Japanese hamburger steak made lighter with tofu, in a sweet soy glaze — 豆腐ハンバーグ — the first pick of our founder, Kei, for this wine: the soft texture and the glaze suit its red fruit and gentle tannins.
• Seared medium-fatty tuna with wasabi soy — 本まぐろ中トロの炙り わさび醤油 — the red berry fruit and supple acidity cut through the richness of the tuna.
• Duck breast with sansho pepper and a sweet soy glaze — 鴨ロースの山椒焼き — the rose petal and anise notes pick up the citrusy tingle of sansho.
• Chicken tsukune skewers with tare and egg yolk — つくねのタレ焼き 卵黄添え — refined tannins meet the sweet-savory glaze without drying it out.
• And an unexpected one: mushroom risotto with aged Parmesan, which draws out the cedar and savory side of the wine.

Serve it lightly cool, at 55–60°F (13–16°C), in a wide Burgundy-style glass. About 20 minutes in the refrigerator before opening is enough.

No long decant is needed. Pour it and give it 10–15 minutes in the glass, and the aromatics open up.

Both work. At 14.1% with supple acidity and refined tannins, it is ready to enjoy now.

It also has the structure to develop: Wine Enthusiast named the 2022 vintage a Cellar Selection. We would keep it comfortably for 5–8 years, stored cool, dark, and on its side.

NORIA Sonoma Coast Pinot Noir is available in the standard 750 ml bottle only.

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

Yes. In August 2024, ANA (All Nippon Airways) announced its new wine selection and chose NORIA Pinot Noir, Sangiacomo Vineyard and NORIA Chardonnay, Sangiacomo Vineyard for international First Class, served on board from December 2024.

ANA's list does not state a vintage, so we do not claim one. You can read the announcement here: ANA press release

NORIA Wines is a California winery founded in 2010 by Japanese winemaker Nori Nakamura. Born and raised in Tokyo, Nori trained as a sommelier, moved to San Francisco in 1999, studied Viticulture and Enology at UC Davis, and made wine at Napa and Sonoma wineries before starting his own label.

His idea is simple and unusual: California wine made to pair with Japanese food, using the balance of sake as the model. Since 2023 NORIA has been made and poured at its own urban winery in Berkeley, which Nori runs with his business partner and former college tennis teammate, Atsushi Yanai.

Noria is Spanish for waterwheel.

If you're interested, we tell the whole story on our NORIA page here: About NORIA Wines

Winemaker Nori Nakamura does not model this wine on Burgundy or on big, buttery California Chardonnay. He models it on Junmai-Ginjo sake: generous in texture, but clean, aromatic, and balanced enough to sit beside delicate food.

In the glass that means ripe fruit and a rich mouthfeel held up by lush, vibrant acidity. The wine was selected for ANA First Class, the 2022 vintage earned 92 points from Wine Enthusiast and Gold at the San Francisco Chronicle Wine Competition (2024), and Food & Wine recommended it. We are currently carrying the 2025 vintage.

Junmai-Ginjo is a premium style of sake made only from rice, water, yeast, and koji, with the rice polished down for a fragrant, refined result. It has body and umami, yet finishes clean.

Nori uses that balance as his target for Chardonnay: richness without weight. He takes a lighter, fresher approach with his Sauvignon Blanc, which he models on Daiginjo.

Think of the dishes you would pour a good Junmai-Ginjo with. A few we love:

• Fresh corn pan-fried with butter and a splash of soy sauce — とうもろこしのバター醤油焼き — the first pick of our founder, Kei, for this wine: sweet corn and butter meet its rich mouthfeel.
• Black cod marinated in Saikyo miso — 銀だらの西京焼き — the honeyed richness of the wine matches the sweet miso, and the acidity keeps it lively.
• Scallop and shiso tempura with matcha salt — 帆立と大葉の天ぷら 抹茶塩 — citrus and herbal notes lift the sweetness of the scallop.
• Chicken simmered in yuzu-kosho cream — 鶏肉の柚子胡椒クリーム煮 — the voluptuous mouthfeel meets the cream, and the lime note meets the yuzu.
• And an unexpected one: a lobster roll with brown butter.

Serve it at 50–55°F (10–13°C), a little warmer than straight from the refrigerator, in a medium-bowl white wine glass.

Too cold and the apricot, honeysuckle, and herbal notes stay closed. Take it out of the refrigerator about 15 minutes before pouring.

It is made to be enjoyed now, while the fruit and acidity are at their brightest.

With 14.1% alcohol and firm acidity it will also hold well for 3–5 years, gaining honey and nut notes. Store it cool, dark, and on its side.

NORIA Sonoma Coast Chardonnay is available in the standard 750 ml bottle only.

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

Yes. In August 2024, ANA (All Nippon Airways) announced its new wine selection and chose NORIA Pinot Noir, Sangiacomo Vineyard and NORIA Chardonnay, Sangiacomo Vineyard for international First Class, served on board from December 2024.

ANA's list does not state a vintage, so we do not claim one. You can read the announcement here: ANA press release

NORIA Wines is a California winery founded in 2010 by Japanese winemaker Nori Nakamura. Born and raised in Tokyo, Nori trained as a sommelier, moved to San Francisco in 1999, studied Viticulture and Enology at UC Davis, and made wine at Napa and Sonoma wineries before starting his own label.

His idea is simple and unusual: California wine made to pair with Japanese food, using the balance of sake as the model. Since 2023 NORIA has been made and poured at its own urban winery in Berkeley, which Nori runs with his business partner and former college tennis teammate, Atsushi Yanai.

Noria is Spanish for waterwheel.

If you're interested, we tell the whole story on our NORIA page here: About NORIA Wines

NORIA Rosé is 100% Pinot Noir grown on the Sonoma Coast, the same cool-climate region as NORIA's Pinot Noir and Chardonnay.

Pinot Noir gives the wine its raspberry, strawberry, and red cherry fruit, and its soft, gentle texture.

Winemaker Nori Nakamura first made this rosé as a gift to his mother. It was never planned as a big release.

It is still a limited production, carefully handcrafted on the same idea as every NORIA wine: a wine that pairs with delicate Japanese dishes.

It is gentle enough for delicate food and fresh enough for richer bites. A few we love:

• Mentaiko pasta with butter, nori, and shiso — 明太子パスタ — the first pick of our founder, Kei, for this wine, along with mackerel sushi and pickled ginger.
• Salmon and salmon roe over sushi rice — サーモンといくらのちらし寿司 — the red berry fruit flatters the salmon, and the acidity cleans up the richness of the roe.
• Sakura shrimp kakiage fritter with salt — 桜えびのかき揚げ 塩で — the soft mouthfeel meets the crisp batter and sweet shrimp.
• Chilled pork shabu-shabu with sesame ponzu — 豚しゃぶ 胡麻ぽん酢 — a cool dish that loves a cool, fruity wine.
• And an unexpected one: prosciutto with ripe melon.

Serve it well chilled, at 45–50°F (7–10°C), in a regular white wine glass.

About two hours in the refrigerator does it. If it gets too cold, the rose petal aroma hides, so let the glass warm for a minute.

Drink it now. Rosé is at its best young, while the fruit is fresh.

We suggest enjoying it within 1–2 years of the vintage. Until then, store it cool and dark.

NORIA Sonoma Coast Rosé is available in the standard 750 ml bottle only.

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

NORIA Wines is a California winery founded in 2010 by Japanese winemaker Nori Nakamura. Born and raised in Tokyo, Nori trained as a sommelier, moved to San Francisco in 1999, studied Viticulture and Enology at UC Davis, and made wine at Napa and Sonoma wineries before starting his own label.

His idea is simple and unusual: California wine made to pair with Japanese food, using the balance of sake as the model. Since 2023 NORIA has been made and poured at its own urban winery in Berkeley, which Nori runs with his business partner and former college tennis teammate, Atsushi Yanai.

Noria is Spanish for waterwheel.

If you're interested, we tell the whole story on our NORIA page here: About NORIA Wines