About Koshu F.O.S.
- Style
- orange
- Grape Varieties
- Koshu
- Price Range
- ¥4,000-7,000
Koshu F.O.S. (Fermented On Skins) is widely credited as Japan's original orange wine, produced by Coco Farm & Winery since 2004. Made from 100% Koshu grapes grown in Koshu City, Yamanashi Prefecture, the wine undergoes extended skin maceration — fermenting the juice together with skins and seeds much like a red wine — in tank and, in recent vintages, traditional Mino-ware clay pots. The result is a deep amber-hued wine with complex aromas of persimmon, yellow peach, mandarin, black tea, clove, and toast, backed by a phenolic, savory grip and gentle tannins that continue to evolve as it opens in the glass. Select vintages have been served in JAL's international first-class cabin.
The benchmark orange Koshu — since 2004, Coco Farm has proven that Japan's native grape can carry the structure, tannin, and savory complexity of a red wine while remaining unmistakably Koshu.
New to wine?
Japan's pioneering orange wine — deep amber, tannic, and savory, a bold departure from typical light Koshu whites.
Food Pairings
The winery itself recommends pairing with prosciutto and peach caprese, chilled tomato-basil capellini, and smoked salmon with cream cheese, as well as Japanese dishes such as smoked daikon pickles (iburigakko), snow crab, grilled conger eel (anago kabayaki), charcoal-grilled yakitori, gyoza, and oden. The wine's tannin and umami depth also match aged cheeses and richly seasoned grilled meats.
When to drink it
Adventurous dinner parties, pairing with rich Japanese home cooking, or introducing wine lovers to Japan's orange wine tradition.
Terroir & Winemaking
100% Koshu grapes from Koshu City, Yamanashi. Fermented on skins and seeds (extended maceration) in stainless steel tanks and, in recent vintages, traditional Mino-ware clay pots, in the manner of red winemaking rather than typical delicate Koshu whites. Dry style. Alcohol content approximately 11.5% (varies slightly by vintage). Produced annually since 2004.
About the producer
Coco Farm & WineryJapan's most human winery — born from a mountain vineyard planted by hands that refused to stop足利市, 栃木県 · Founded 1980Visit the producer page →Frequently Asked Questions
- What does F.O.S. stand for?
- F.O.S. stands for 'Fermented On Skins' — the Koshu grapes are fermented together with their skins and seeds, similar to red winemaking, rather than pressed and fermented as clear juice.
- What does Koshu F.O.S. taste like?
- It has a deep amber color with aromas of persimmon, yellow peach, mandarin, black tea, clove, and toast, followed by a phenolic, savory grip and gentle tannins that evolve as the wine opens in the glass.
- What food pairs best with it?
- The winery recommends both Western dishes like prosciutto and peach caprese or smoked salmon with cream cheese, and Japanese dishes such as grilled conger eel, yakitori, gyoza, and oden.
- Is Koshu F.O.S. the same every year?
- No — it is released as a new vintage annually since 2004, with subtle variation in maceration and, in recent years, some batches aged in traditional Mino-ware clay pots alongside tank-fermented lots.
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