About Standard White
- Style
- White
- Grape Varieties
- Koshu
- Price Range
- ¥1,020-3,520
- 360ml-1.8L, tax incl.
- Alcohol
- 12%
Hojo Winery's everyday white, made entirely from Koshu grapes grown in the free-draining sand dunes of Hokuei, Tottori. Fermented with minimal intervention so the sandy-soil terroir can speak for itself, it is bottled as a non-vintage, slightly dry white with a pale straw color. Expect crisp acidity, a soft, approachable mouthfeel, and a gentle sense of calm on the finish — a style of Koshu distinctly different from examples grown in Yamanashi.
A rare sand-dune-grown Koshu — proof that minimal-intervention winemaking, done honestly, can still taste distinctly of a single place.
New to wine?
A clean, easy-drinking Koshu with gentle acidity — a friendly first step into Japanese white wine.
Food Pairings
The winery's own recommended pairings are mountain vegetable dishes, tempura, fish carpaccio, and cod simmered with potatoes in tomato sauce. Its crisp acidity also suits grilled white fish and light Japanese home cooking.
When to drink it
Everyday meals, casual izakaya-style dining, and as a light aperitif.
Terroir & Winemaking
100% Koshu grown on the sandy, free-draining Hojo dunes. The winery deliberately keeps intervention to a minimum, aiming to let the character of the sand-dune terroir come through rather than impose a heavy winemaking style. Bottled as a non-vintage, slightly dry (yaya-karakuchi) white. ABV 12%.
About the producer
Hojo WinerySince 1944, expressing Tottori's rare sand-dune terroir.北栄町, 鳥取県 · Founded 1944Visit the producer page →Frequently Asked Questions
- What does Hojo Winery's Standard White taste like?
- Pale straw in color with crisp acidity, a soft mouthfeel, and a gentle, comforting finish — a slightly dry Koshu with a distinctive character compared to Koshu from other regions.
- What food pairs best with it?
- The winery recommends mountain vegetable dishes, tempura, fish carpaccio, and cod simmered with potatoes in tomato sauce; it also works well with grilled white fish and everyday Japanese home cooking.
- Is it dry or sweet?
- It is yaya-karakuchi (slightly dry), driven by crisp acidity rather than residual sweetness.
- What is a good serving temperature?
- Serve chilled to about 6-7°C (43-45°F) for the most refreshing character.
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