About Hishiyama Koshu
- Style
- White
- Grape Varieties
- Koshu
- Price Range
- Approx. ¥2,635
- 720ml, winery price
Hishiyama Koshu is a barrel-fermented, barrel-aged white wine from Diamond Winery (Chanter Wine), made from concentrated Koshu grapes grown in the Hishiyama district of Katsunuma, Yamanashi. Uniquely among Koshu wines, it undergoes malolactic (lactic acid) fermentation, giving it a softer acidity and a richer, more complex texture than the estate's other Koshu bottlings. Medium-dry in style, it shows toasted-oak aromatics layered over the grape's characteristic citrus and white-flower notes.
One of the more distinctive bottlings in the Chanter lineup: malolactic fermentation is rare for Koshu, and here it gives the Hishiyama-district fruit an unusually rounded, savory depth.
New to wine?
A good introduction to how barrel fermentation and malolactic fermentation can transform Japan's native Koshu grape into a richer, more textured white wine.
Food Pairings
Its richer, malolactic-softened profile pairs well with grilled white fish, tempura, and creamy or butter-based Japanese and Western dishes such as cream sauce pasta or simmered dishes with dashi.
When to drink it
Well suited to special dinners featuring Japanese cuisine, or as a gift for Japanese wine enthusiasts.
Terroir & Winemaking
Grapes are sourced from the Hishiyama district of Katsunuma and concentrated before oak barrel fermentation and barrel aging. Uncommonly for Koshu, the wine undergoes malolactic (lactic acid) fermentation, which softens the acidity and adds textural complexity. Bottled at 720ml.
About the producer
Diamond WineryBurgundy-trained winemaker Yoshio Amemiya crafts Japan's most celebrated Muscat Bailey A reds and Koshu whites in tiny quantities around 45,000 bottles per year, making Diamond Winery's Chanter wines highly sought-after and hard to find.甲州市, 山梨県 · Founded 1939Visit the producer page →Frequently Asked Questions
- What makes Hishiyama Koshu different from Diamond Winery's other Koshu wines?
- It uses grapes exclusively from the Hishiyama district of Katsunuma and undergoes malolactic (lactic acid) fermentation, which is uncommon for Koshu and gives it a rounder, richer texture than the estate's other Koshu bottlings.
- What style of wine is it?
- A medium-dry, barrel-fermented and barrel-aged white wine made from 100% Koshu grapes.
- What food pairs well with it?
- Grilled white fish, tempura, and richer dishes such as cream-sauce pasta or dashi-simmered dishes complement its fuller texture.
- What is malolactic fermentation and why does it matter here?
- It converts sharper malic acid into softer lactic acid. It is rarely used for Koshu, so it gives this wine an unusually smooth acidity and added complexity compared to typical Koshu wines.
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