About Aijiro
- Style
- White
- Grape Varieties
- Koshu
- Price Range
- ¥2,200-3,300
- 720ml-1800ml
- Alcohol
- 11%
Aijiro is an off-dry, sweet-style Koshu from Kinjyo Budoshu, made from 100% Koshu grapes grown around Katsunuma, Yamanashi. Its name refers to a traditional Japanese color — the extremely pale indigo obtained from the very first dip of indigo dyeing, a shade so light it reads almost as white. The wine leans into a gentle, fruit-forward sweetness with white-flower and fresh apple aromatics, balanced by Koshu's natural acidity. It is bottled in 720ml and 1800ml formats and is certified under the GI Yamanashi geographical indication framework used by the region.
Where Kinjyo's other Koshu bottlings chase precision and dryness, Aijiro is the softer, more forgiving side of the same grape — proof that Koshu can be gently sweet without losing its characteristic freshness.
New to wine?
A soft, approachable introduction to Koshu for those who find dry white wines intimidating — gentle sweetness with none of the sharpness.
Food Pairings
The gentle sweetness and bright acidity make Aijiro a flexible partner for Japanese cuisine — try it with lightly seasoned simmered dishes, tempura, or mild cheeses. It also works well as an aperitif on its own.
When to drink it
A relaxed evening at home, casual gatherings with friends, or as an aperitif before a Japanese meal.
Terroir & Winemaking
Koshu 100%, sourced from vineyards around Katsunuma. Vinified in a sweet (amakuchi) style with an ABV of 11%. Bottled in 720ml (¥2,200) and 1800ml (¥3,300) formats.
About the producer
Kinjyo BudoshuA family Katsunuma winery crafting crisp, food-friendly Koshu since 1963.甲州市, 山梨県 · Founded 1963Visit the producer page →Frequently Asked Questions
- What does Aijiro taste like?
- It is a gently sweet, fruit-forward white wine with aromas of white flowers and fresh apple, balanced by Koshu's natural bright acidity so it never feels cloying.
- What food pairs well with Aijiro?
- Its soft sweetness and acidity pair well with Japanese home cooking — lightly seasoned simmered dishes, tempura, and mild cheeses — as well as light fruit-based desserts.
- What grape is Aijiro made from?
- It is made from 100% Koshu grapes grown around Katsunuma, Yamanashi, the same variety used in most of Kinjyo Budoshu's white wines.
- How does Aijiro differ from Kinjyo Budoshu's other Koshu wines?
- While Kinjyo Wine Koshu Dry and Gunjo are both dry-style Koshu, Aijiro is vinified in a sweet (amakuchi) style at a lower 11% ABV, making it a softer, more approachable option.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier