Citrus aromas of kabosu and yuzu with notes of white flowers, vanilla, almonds, and hazelnuts. With refreshing balanced acidity, rich fruit flavours, and concentrated citrus oil that marries well with the time spent in the barrel.

This wine is made from Koshu, Japan’s indigenous wine grape which can be traced back to 1186 when it was discovered growing wild at Katsunama in Yamanashi prefecture. Koshu grapes are grown in the Iwasake District of the Yamanashi Prefecture where the soil, gravel, and clay with good drainage. Harvest took place from late September to early October. Fermentation in oak barrel at 18-21℃ for approximately 14 days, the wine was aged for 4 months in oak barrel.

White fish tempura or grilled chicken with yuzu pepper.