About Grand Cuvée Koshu
- Style
- White
- Grape Varieties
- Koshu
- Price Range
- ¥3,300
- Alcohol
- 12.5%
Grand Cuvée Koshu is Ikeda Winery's flagship white, made from 100% Koshu grapes hand-selected from Katsunuma's celebrated Hishiyama district and harvested in mid-October, when the fruit reaches full ripeness. Both fermentation and aging take place slowly in new French oak barrels, drawing out the grape's citrus aromatics while layering in soft vanilla and toasted-oak nuances. The result is an elegant, off-dry white with bright acidity, power, and delicacy in equal measure — the most ambitious and expensive bottling in Ikeda Winery's Koshu lineup, produced in limited quantities and often selling out within the year. It stands apart from the winery's Select White (also Hishiyama Koshu, but marketed a step below the flagship and without the mid-October late-harvest positioning) and its everyday Barrel-Aged Koshu (fermented in stainless steel and aged, not fermented, in seasoned neutral oak).
This is Ikeda Winery's Koshu at its most serious — the only bottling where fermentation itself happens in new French oak, not just the aging. If you want to understand what oak can do for Koshu without losing the grape's citrus soul, start here.
New to wine?
A great next step for those who enjoyed Ikeda's everyday Koshu and want to taste what new French oak can add to Japan's signature grape.
Food Pairings
Ikeda Winery recommends Grand Cuvée Koshu with fish dishes and Japanese cuisine; its bright acidity and delicate character make it a natural match for tempura and other refined fried foods, as well as sashimi, grilled white fish, and dashi-based dishes. The oak-derived vanilla notes also pair well with cream-based sauces and roasted chicken.
When to drink it
Special occasions, gifting, and pairing with refined Japanese dinners — the winery's top-tier bottle for when only the flagship will do.
Terroir & Winemaking
100% Koshu from Katsunuma's Hishiyama district, hand-harvested in mid-October at full ripeness. Fermented and aged in new French oak barrels — both steps in oak, unlike the winery's old-barrel-only Barrel-Aged Koshu. ABV approximately 12.5%. Limited production; some vintages (e.g. 2023, 2024) have sold out.
About the producer
Ikeda WineryFamily-crafted Koshu and Muscat Bailey A from the heart of Katsunuma甲州市, 山梨県 · Founded 1995Visit the producer page →Frequently Asked Questions
- Is Grand Cuvée Koshu the same wine as Ikeda Winery's Select White?
- No. Both use Koshu grapes from Katsunuma's Hishiyama district, but Grand Cuvée Koshu is Ikeda Winery's true flagship: it is harvested later, in mid-October, at full ripeness, priced higher (around ¥3,300 vs. ¥2,420), and marketed by the winery itself as its top bottling. Select White remains a step below in both price and positioning.
- How is Grand Cuvée Koshu different from Barrel-Aged Koshu?
- Barrel-Aged Koshu is fermented in stainless steel and only aged in seasoned (used) barrels, keeping oak character subtle. Grand Cuvée Koshu is both fermented and aged in new French oak, giving it a much more pronounced vanilla and toasted-oak character alongside greater concentration.
- What does Grand Cuvée Koshu taste like?
- It shows bright citrus fruit layered with soft vanilla and toasted-oak notes from new French barrels, balanced by lively acidity and a refined, delicate texture — elegant rather than heavy, with real power underneath.
- What food pairs well with Grand Cuvée Koshu?
- Ikeda Winery recommends fish and Japanese cuisine, especially delicately flavored fried dishes like tempura; it also works well with sashimi, grilled white fish, and dishes with cream-based sauces.
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