Gris de Koshu

About this wine

Gris de Koshu is Grace Wine's pioneering skin-contact ('orange wine') expression of the Koshu grape, first produced in 1999 after the winery's fourth-generation owner was inspired by the potential of Pinot Gris during a visit to Alsace. The name combines 'Gris' — the French word for the pale grayish-pink hue of Koshu's grape skins — with 'de'. Unlike standard Koshu, the juice is fermented and macerated with its skins (in some lots for several weeks, across stainless tank, wooden vat, and thermo-maceration lots that are later blended), extracting a salmon-pink-tinged, deep lemon color along with extra texture, aromatics, and a distinctive gentle bitterness. In 2012 it became the first Japanese wine to win a Gold Medal and Regional Trophy at the Decanter World Wine Awards in its category, cementing its reputation as a landmark example of Koshu's potential beyond conventional winemaking.

Sommelier's Note

"The wine that proved Koshu could carry skin contact with finesse rather than funk — an orange wine defined by poise. In 2012 it became the first Japanese wine to win Gold and a Regional Trophy at the Decanter World Wine Awards in its category, and it remains one of the most distinctive expressions of the grape."

Food Pairings

The extra texture and gentle tannin from skin contact make it a versatile match for umami- and dashi-forward Japanese dishes: salted grilled fish and yakitori, seafood marinades, simmered root vegetables and hotaruika with vinegar-miso, Yamanashi's own awabi no nikai (simmered abalone), and pork shabu-shabu or cheese fondue. It also pairs well with citrus-dressed sashimi (ponzu or sudachi with salt) and other Asian dishes with a touch of sweetness from mirin or soy sauce.

When to drink it

Everyday dinners with Japanese or Asian-inflected dishes, casual izakaya-style gatherings, or as a conversation-starting introduction to orange wine for curious drinkers.

Specs

Grape Varieties

Koshu

Style

White

Alcohol

12%

Price Range

¥2,200-2,700

Terroir & Winemaking

100% Koshu from Yamanashi. The must is macerated on its skins — lots vary from around two hours of thermo-maceration with overnight cooling to two-to-four weeks in stainless steel tank or wooden vat — before the resulting cuvées are blended, giving the wine its characteristic pale salmon-orange hue. Dry style with high acidity, medium body and alcohol (approx. 12% ABV), and a long finish; some vintages see partial oak aging (around 8 months) contributing notes of apricot and vanilla alongside citrus, white peach, sandalwood, jasmine, white pepper and clove.

Frequently Asked Questions

What does Gris de Koshu taste like?

It shows a pale salmon-orange color with aromas of white peach, pear, orange peel, sandalwood, and jasmine, plus white pepper and clove spice, finishing dry with high acidity and a gentle, structuring bitterness from the grape skins.

Why is it called 'Gris de Koshu'?

'Gris' is French for the pale grayish-pink hue of Koshu's skins; the name was inspired by Grace Wine's fourth-generation owner encountering Pinot Gris in Alsace, leading to the wine's first vintage in 1999.

Is this an orange wine?

Yes — the juice is fermented and macerated with its skins rather than pressed off immediately, giving it the texture and pale orange hue characteristic of orange wines while retaining Koshu's poise and drinkability.

What food should I pair it with?

It excels with umami-rich Japanese dishes — grilled fish, yakitori, simmered root vegetables, seafood marinades, and even pork shabu-shabu or cheese fondue.