About this wine
SOU Rosé is the entry-level rosé in 98WINEs' everyday-dining series, made by co-fermenting Koshu and Muscat Bailey A grown at 650m elevation in Fukusato, Shiojawa, Yamanashi. Because the two varieties ripen roughly two weeks apart, Koshu juice is blended in during the fermentation of Muscat Bailey A, a technique unique to this cuvée. The result is a dry, low-intervention pink wine with charming strawberry and raspberry fruit carried by Muscat Bailey A, tightened by Koshu's signature refreshing bitterness and bright acidity — an easy-drinking, versatile food wine in the same minimal-intervention spirit as SOU White.
A friendly, dry pink wine that pairs with almost anything on the table — a great first bottle for anyone curious about Japanese wine.
Sommelier's Note
"Proof that Koshu and Muscat Bailey A belong together — the bitterness of one and the fruit of the other complete each other in a rosé that punches well above its price."
Food Pairings
A highly versatile food wine that pairs with sashimi, sushi, and other seafood, as well as Chinese and ethnic dishes with soy or spice-forward seasoning.
When to drink it
Casual weeknight dinners, picnics, and warm-weather gatherings.
Specs
- Grape Varieties
- Koshu, Muscat Bailey A
- Style
- Rosé
- Price Range
- ¥2,700-3,000
Terroir & Winemaking
Koshu and Muscat Bailey A grown at 650m in Fukusato, Shiojawa, Yamanashi. Co-fermented: Koshu juice is added partway through the fermentation of Muscat Bailey A to account for the ~2-week gap in harvest timing. Fermented and aged in stainless steel only; minimal sulfite use in line with the SOU series' low-intervention approach.
Frequently Asked Questions
- What does SOU Rosé taste like?
- A dry rosé with juicy strawberry and raspberry fruit from Muscat Bailey A, balanced by Koshu's gentle, refreshing bitterness and crisp acidity.
- What food pairs well with it?
- It is very food-friendly, pairing especially well with sashimi, sushi, and other Japanese dishes, as well as Chinese and ethnic cuisine.
- How is it made differently from a typical rosé?
- Instead of a simple blend, Koshu juice is added mid-fermentation to Muscat Bailey A, a co-fermentation technique that bridges the two varieties' different harvest times.
- What temperature should it be served at?
- Serve well chilled, around 8-10°C, to highlight its fresh acidity and fruit character.
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Talk to the SommelierMore wines from this producer
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RedMuscat Bailey A
NOGI Red is the mid-tier red from 98WINEs, built entirely around Muscat Bailey A grown at 650m in Fukusato, Shiojawa, Yamanashi. It showcases a fragrant, juicy fruit profile of raspberry, blueberry, and fig compote layered with clove, nutmeg, and a touch of mint, carried by silky tannins and refined acidity into a long, delicate finish. As with the rest of the NOGI tier, it marks a clear step up in structure and complexity from the entry-level SOU line while remaining approachable — a wine that continues to develop with 2-3 years of bottle age.
芒 NOGI ロゼ
98WINEs NOGI Rose
RoséKoshu · Muscat Bailey A
NOGI Rosé is 98WINEs' mid-tier rosé, built from a 50:50 blend of Koshu and Muscat Bailey A grown at 650m in Fukusato, Shiojawa, Yamanashi, and aged in barrel from fermentation onward. That barrel treatment gives it a fuller, more voluminous texture than a typical rosé — charming Muscat Bailey A berry fruit and a hint of vanilla layered over Koshu's elegant, refreshing bitterness. As with NOGI White, it represents a clear step up in depth and complexity from the SOU tier while retaining the freshness that defines the 98WINEs house style.
穀 KOKU 赤
98WINEs KOKU Red
RedMuscat Bailey A
KOKU Red is 98WINEs' flagship red, made from 100% hand-selected, fully sound Muscat Bailey A grown at 650m in Fukusato, Shiojawa, Yamanashi. The grapes are foot-trodden for gentle extraction, then aged in barrel for about 10 months. The result is an aromatic, elegant red with rich fruit, Asian spice, and forest-floor nuances, light tannins, and a long, refined finish that tasters often compare to Pinot Noir — a benchmark demonstration of what Muscat Bailey A can achieve at the top tier, alongside KOKU White.
霜（SOU）白
霜 SOU White
WhiteKoshu · 甲州
SOU White is the entry-level Koshu wine from 98WINEs, crafted specifically for daily dining. Made from Koshu grapes grown at 650m elevation in Fukusato, Shiojawa, Yamanashi, it undergoes whole-bunch pressing followed by fermentation in stainless steel tanks without added sulfites, enzymes, or fining agents. After three weeks of fermentation, the wine rests on its lees for five months (sur lie), developing a rounded texture while preserving the Koshu grape's hallmark fresh acidity and delicate bitterness. Aromas of quince, honey, white grapefruit peel, chamomile, fresh mint, and a hint of clove intertwine in a clean, unfiltered expression that invites pouring every evening.
芒（NOGI）白
芒 NOGI White
WhiteKoshu · 甲州
NOGI White is 98WINEs' mid-tier Koshu wine, designed to reveal the full depth of the Koshu variety through an exceptional skin-contact technique. Mid-October harvested grapes undergo whole-bunch pressing without débourbage; during mid-fermentation, 20% of destemmed whole Koshu grapes are folded in and left in contact with the skins for seven months. This extended maceration builds rare body and structure in a grape often considered delicate, yielding juicy, mellow richness layered with honey, lychee, and yogurt-like creaminess, underscored by a taut, precise acidity and Koshu's unmistakable gentle bitterness. No oak is used; fermentation and ageing take place in stainless steel. The result is an amber-tinted orange-style wine that marks a clear step up in complexity from the entry-tier SOU.
穀（KOKU）白
穀 KOKU White
WhiteKoshu · 甲州
The top-tier white from 98WINEs, pursuing the highest level of elegance and complexity from Koshu. Only the finest quality clusters are selected. 85% fermented in stainless steel, 15% in new 225-liter barrels for 3 weeks; then 5 months of low-temperature lees contact. Aromas of yuzu, sudachi, Japanese citrus, and mineral notes with oak nuances adding complexity. A long finish with rich acidity. Designed to be enjoyed 1–5 years after release.