Is Katsunuma Koshu a typical light, dry Koshu white wine?

No — it is an orange wine made with extended skin contact, giving it an amber color and more spice, tannin, and texture than the crisp, pale Koshu most people expect.

What does it taste like?

Dry, with aromas of ripe Japanese citrus and spice, plum and apricot fruit, gentle tannin, balanced acidity, and a smooth, tea-like finish.

What food does it pair with?

It pairs especially well with pork dishes seasoned with rich umami and spice, marinated dishes, and vinegar-based preparations.

It is produced by female winemaker Hiromi Fujimoto at Chateau Sakaori Winery in Kofu, Yamanashi, using 100% Yamanashi-grown Koshu grapes.

CuvéeYamanashiWhite

Katsunuma Koshu

勝沼甲州

Chateau Sakaori Winery

About Katsunuma Koshu

Style: White
Grape Varieties: Koshu
Price Range: ¥2,500-3,000
Alcohol: 11.6%

Katsunuma Koshu is Chateau Sakaori Winery's orange wine made entirely from Koshu grapes grown in Yamanashi Prefecture. Crafted with extended skin contact rather than the winery's usual clean, stainless-steel approach, it shows a deep amber hue and aromas reminiscent of ripe Japanese citrus and spice, with plum and apricot fruit character. The palate is dry, carrying a gentle grip of tannin alongside balanced acidity and a smooth, tea-like texture — a distinctive expression of Koshu quite different from the crisp, pale Koshu wines most drinkers expect.

Sommelier's Note

Proof that Koshu is not just a light aperitif grape — with skin contact, it takes on a spicy, tea-like complexity that easily stands up to bold, savory Japanese cooking.

New to wine?

An eye-opening first orange wine — the same Koshu grape you may already know, but transformed into something deeper, spicier, and more textured.

Food Pairings

The tannin and umami-friendly structure of this orange wine make it a natural match for pork dishes with rich, savory-spiced seasoning, marinated dishes, and vinegar-forward preparations. It also stands up well to grilled dishes with miso or soy-based glazes.

When to drink it

A great choice for exploring Japanese orange wine, or for pairing with richly seasoned home cooking on a weeknight.

Terroir & Winemaking

Made from 100% Yamanashi-grown Koshu grapes fermented in resin and stainless-steel tanks with extended skin contact to produce an orange-style wine. The current (2025) vintage was harvested on September 21 at 13.97 Brix, with total acidity of 6.9 and pH 3.24, yielding 708 bottles. It is crafted by female winemaker Hiromi Fujimoto at Chateau Sakaori.

About the producer

Chateau Sakaori WineryA grower-first Kofu winery whose Koshu was poured at the G7 summit.甲府市, 山梨県 · Founded 1991Visit the producer page →

More wines from Chateau Sakaori Winery

See all wines from this producer →

Frequently Asked Questions

Is Katsunuma Koshu a typical light, dry Koshu white wine?: No — it is an orange wine made with extended skin contact, giving it an amber color and more spice, tannin, and texture than the crisp, pale Koshu most people expect.
What does it taste like?: Dry, with aromas of ripe Japanese citrus and spice, plum and apricot fruit, gentle tannin, balanced acidity, and a smooth, tea-like finish.
What food does it pair with?: It pairs especially well with pork dishes seasoned with rich umami and spice, marinated dishes, and vinegar-based preparations.
Who makes this wine?: It is produced by female winemaker Hiromi Fujimoto at Chateau Sakaori Winery in Kofu, Yamanashi, using 100% Yamanashi-grown Koshu grapes.

Want to know more about this wine?

Ask Vinami's sommelier — no intimidation, just answers.

Talk to the Sommelier