Kisvin Koshu

About this wine

Kisvin Koshu is the flagship white wine of Kisvin Winery in Enzan, Yamanashi, made from 100% Koshu grapes grown using the winery's signature 'Emerald Koshu' method: each bunch is individually hand-covered with a custom-designed umbrella to shield it from direct sunlight and rain. This keeps the grape skins green rather than the purple hue Koshu normally develops in the sun, reducing the astringency and bitterness typical of standard Koshu wines while allowing sugars to ripen fully. The result is a crisp, light-bodied dry white with aromas of white peach, citrus (grapefruit, yuzu), white flowers and a flinty mineral edge, balanced by moderate acidity and a savory, umami-tinged finish from lees contact. Kisvin Koshu was selected for ANA's international First Class service in 2019, one of the clearest signs of its standing among Japan's finest Koshu wines.

Sommelier's Note

"The clearest expression of what Koshu can be when the bitterness is engineered away: the Emerald Koshu method gives this wine a purity of citrus and white-peach fruit that standard Koshu rarely reaches, which is exactly why ANA chose it for its international First Class cabin."

Food Pairings

A natural match for Japanese cuisine: sashimi and sushi (especially white-fleshed fish and shellfish), tempura, and delicately seasoned simmered or grilled dishes. Its clean acidity and umami finish also work well with lightly grilled white fish, steamed dishes, and mild cheeses.

When to drink it

Everyday washoku dinners, sushi nights, and as an accessible gift introduction to Japanese wine.

Specs

Grape Varieties

Koshu

Style

White

Alcohol

12.5%

Price Range

¥3,000-5,000

Terroir & Winemaking

Fruit is hand-harvested from Kisvin's own vineyards in Enzan, where each bunch is individually hand-covered with a specially designed paper umbrella throughout the growing season ('Emerald Koshu' method) to block direct sunlight and rain, preserving green skin color and limiting phenolic bitterness. Grapes are pressed and fermented in temperature-controlled stainless steel tanks with minimal intervention, with some lees contact retained to add texture and umami depth to the final wine.

Frequently Asked Questions

What is 'Emerald Koshu' and why does it matter for this wine?

It's Kisvin's signature technique of hand-covering each grape bunch with a custom umbrella to block direct sunlight and rain. This keeps the skins green instead of purple, which reduces the astringency and bitterness typical of standard Koshu while letting the fruit ripen fully.

What does Kisvin Koshu taste like?

A crisp, light-bodied dry white with aromas of white peach, grapefruit, yuzu and white flowers, a flinty mineral edge, moderate acidity, and a savory, umami-leaning finish from lees contact.

What food pairs best with Kisvin Koshu?

Japanese cuisine is the classic pairing — sashimi and sushi (especially white fish and shellfish), tempura, and delicately seasoned simmered or grilled dishes all complement its clean acidity and umami finish.