Japanese Heritage White Set | Grace Koshu, Kazumi Koshu & NORIA Chardonnay

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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:

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:

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