What grape is Kamonone Koshu Gris Sparkling made from?

It is made from 100% Koshu, Japan's indigenous white grape, which was registered with the OIV (International Organisation of Vine and Wine) in 2010.

Why is it called a 'gris' style wine?

Koshu has thin, pale wisteria-purple ('gris', or grey) skins. This cuvée uses a brief skin-contact maceration before pressing to draw color and texture from those skins, an approach similar to orange winemaking, rather than pressing the grapes immediately as for a typical white wine.

Is this a traditional bottle-fermented sparkling wine?

No. After tank fermentation and about six months of aging, the wine is carbonated by gas injection rather than through secondary fermentation in bottle or tank, though the winery designs the process to approach the texture of a fermentation-based sparkling wine.

What food does it pair with?

It is designed as a food wine for 'Japan pairing' — it suits sashimi, tempura, and dashi-based dishes especially well, alongside lighter Western fare like soft cheeses and grilled poultry.

CuvéeKumamotoSparkling

Kamonone Koshu Gris Sparkling

醸音（かものね）甲州グリ・スパークリング

Kumamoto Wine Farm

About Kamonone Koshu Gris Sparkling

Style: Sparkling
Grape Varieties: Koshu
Price Range: ¥2,700-2,800
Alcohol: 12%

Kamonone Koshu Gris Sparkling is a dry sparkling wine from Kumamoto Wine Farm's Kikuka Winery in Yamaga City, Kumamoto Prefecture, part of the winery's 'Kamonone' (the sound of bubbles bursting during fermentation) online-shop-exclusive series, made from 100% Koshu — Japan's indigenous grape, registered with the OIV in 2010. Koshu is a 'gris' (grey-skinned) variety with thin, pale wisteria-purple skins. For this cuvée the destemmed and crushed grapes undergo a brief skin-contact maceration (a light orange-wine-style extraction) before pressing, drawing out delicate color and skin-derived texture without heaviness, rather than being pressed immediately as for a standard white wine. The must then ferments at low temperature entirely in stainless steel tanks, with the wine kept in light contact with its lees and racked off several times for clarification. After roughly six months of tank aging and filtration, the wine is carbonated via gas injection and bottled. The result is a pale wisteria-to-salmon-pink sparkling wine with fine, persistent bubbles, aromas of citrus, apple, and white peach layered with acacia blossom, a touch of brioche-like toastiness, and a whisper of clove spice, all carried by a juicy fruit core and vivid, elegant acidity. It is positioned by the winery as a food wine for 'Japan pairing' — matching with Japanese cuisine.

Sommelier's Note

Among Kumamoto Wine Farm's Kamonone series, this is the most distinctive expression — the only sparkling wine in the range built on Koshu's 'gris' skin character rather than a standard white-wine pressing, giving it a light orange-wine-inflected texture that few Japanese sparklers offer at this price.

New to wine?

A gentle, approachable orange-leaning sparkling wine — its light skin-contact character adds texture and interest without any of the tannic weight or funk sometimes associated with orange wines, making it an easy, elegant entry point.

Food Pairings

A versatile, food-friendly sparkler: its skin-contact texture and citrus-driven acidity make it a natural match for sashimi and other raw seafood, tempura, and delicately seasoned dashi-based dishes, while its brioche and clove nuances also pair well with soft cheeses and light poultry dishes.

When to drink it

A celebratory toast or a casual dinner built around Japanese cuisine; its limited, online-shop-exclusive status also makes it a distinctive gift for wine lovers curious about Japan's indigenous Koshu grape.

Terroir & Winemaking

100% Koshu (a grey-skinned 'gris' variety) grown in Kumamoto. Destemmed, crushed, and given a brief skin-contact maceration (light orange-wine-style extraction) before pressing. Fermented at low temperature entirely in stainless steel tanks, with periodic lees contact and multiple rackings for clarification. Aged roughly six months in stainless steel tank, filtered, then carbonated by gas injection (not traditional méthode champenoise) and bottled. Dry, ABV 12%, 750ml, 2025 harvest.

About the producer

Kumamoto Wine FarmOne company, two Kumamoto wineries — home of the acclaimed Kikuka Chardonnay.山鹿市, 熊本県 · Founded 2018Visit the producer page →

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Frequently Asked Questions

What grape is Kamonone Koshu Gris Sparkling made from?: It is made from 100% Koshu, Japan's indigenous white grape, which was registered with the OIV (International Organisation of Vine and Wine) in 2010.
Why is it called a 'gris' style wine?: Koshu has thin, pale wisteria-purple ('gris', or grey) skins. This cuvée uses a brief skin-contact maceration before pressing to draw color and texture from those skins, an approach similar to orange winemaking, rather than pressing the grapes immediately as for a typical white wine.
Is this a traditional bottle-fermented sparkling wine?: No. After tank fermentation and about six months of aging, the wine is carbonated by gas injection rather than through secondary fermentation in bottle or tank, though the winery designs the process to approach the texture of a fermentation-based sparkling wine.
What food does it pair with?: It is designed as a food wine for 'Japan pairing' — it suits sashimi, tempura, and dashi-based dishes especially well, alongside lighter Western fare like soft cheeses and grilled poultry.

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