SAKE OF THE MONTH
One does not automatically think “wine” when speaking of Japan’s diverse food and beverage culture, but grape vines have been growing there for at least one thousand years, and Japan has had a wine industry since the 1860s. There are two main native varietals which are particularly suited to Japan’s humid, wet climate – the Muscat Bailey A and the Koshu grape. Koshu grapes grown in Yamanashi often produces delicate, subtle, dry white wines with sleek texture. Koshu grapes share some commonality with Sauvignon Blanc. To be labeled as Japanese wine, the wine must be made using 100% Japan-grown grapes. Kisvin Winery is a small artisanal producer that started winemaking in 2013, but had been growing grapes for many generations.
Clean, crisp and fruity. Comparable to Pinot Gris and/or Gewurztraminer in the sense that the skins of the grapes are lightly purple in coloration.
#10061 KISVIN KOSHU 12/750ML
Rounder and creamier, reserved version of Koshu wine. This wine underwent 2 separate fermentations and known as “Malolactic Wine”.
#10062 KISVIN KOSHU RESERVE 12/750ML
This sparkling wine is made from Yamanashinative Koshu grapes. Consider this wine as a unique Japanese expression of popular regional styles of sparkling wine such as Cava (Spain) or Prosecco (Italy).
#10063 KISVIN KOSHU 12/750ML VIEW FROM MTC SAKE