About this wine
Chanter Y.A Amarillo is Diamond Winery's approachable, entry-tier Koshu bottling from Katsunuma, Yamanashi. Made from 100% Koshu grapes, the wine is fermented at low temperature and briefly aged on its lees (sur lie) in stainless steel tanks, with no oak contact. The result is a crisp, dry white with aromas of citrus and green apple, a touch of herbal freshness, and the light peppery bitterness on the finish that is a signature trait of the Koshu grape. "Amarillo," Spanish for "yellow," nods to the wine's pale straw-gold hue. It is one of the more accessible wines in the Chanter range, released each vintage as a fresh, everyday expression of Diamond Winery's terroir-driven Koshu.
A friendly, easy-drinking way to try Japan's signature Koshu grape — crisp and dry, without any intimidating complexity.
Sommelier's Note
"A reliable, well-made expression of everyday Koshu — proof that Diamond Winery's precision extends even to its entry-level cuvée."
Food Pairings
A versatile match for Japanese cuisine — sashimi, tempura, and grilled or salt-seasoned white fish. Its bright acidity also complements light pasta, fresh goat cheese, and summer vegetable dishes.
When to drink it
Everyday dinners, casual gatherings with Japanese food, or as an easy introduction to Koshu wine for newcomers.
Specs
- Grape Varieties
- Koshu
- Style
- White
- Alcohol
- 12.5%
- Price Range
- ¥1,980-2,200
Terroir & Winemaking
100% Koshu grapes grown in Katsunuma, Yamanashi. Fermented at low temperature to preserve aromatics, then briefly aged sur lie in stainless steel tanks — no oak or barrel aging. ABV 12.5%.
Frequently Asked Questions
- What does the name 'Amarillo' mean?
- Amarillo is Spanish for yellow, referencing the wine's pale golden hue — in keeping with Diamond Winery's tradition of giving its Chanter cuvées international names.
- What does it taste like?
- A dry, crisp Koshu with citrus and green apple aromas, herbal freshness, and the grape's characteristic light peppery bitterness on the finish.
- How is it made?
- 100% Koshu grapes are fermented at low temperature and briefly aged sur lie in stainless steel tanks, with no oak contact, to preserve freshness and add subtle texture.
- What food pairs well with it?
- It pairs especially well with Japanese cuisine — sashimi, tempura, and salt-grilled white fish — as well as light pasta and fresh goat cheese.
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Talk to the SommelierMore wines from this producer
シャンテY.A Yキューブ
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Chanter Y.A Huit
RedMuscat Bailey A
Chanter Y.A Huit is Diamond Winery's rare, sought-after barrel-aged Muscat Bailey A cuvée, released as roughly the eighth vintage in this barrel-aged series (hence 'Huit', French for eight). Fruit is hand-harvested late from the winery's contracted 'Cuvée K' plot in the Hosaka district of Nirasaki City, Yamanashi — an area with some of Japan's highest sunshine hours and a wide diurnal temperature swing that lets grapes ripen fully while retaining fresh acidity. Winemaker Yoshio Amemiya, who trained in tasting at the University of Bordeaux and apprenticed in Burgundy, ferments the late-harvest grapes with a Burgundy-style yeast and ages the wine in oak barrels, giving it volume and structure while keeping the fruit expression delicate. The Japanese reading 'Yui' (結ひ/結い, meaning 'bond' or 'connection') reflects Amemiya's wish that the wine connect the vineyard, farmers, winemaker, retailers, and drinkers.