About this wine
Rubaiyat Koshu Barrel Aged is a more complex, structured expression of the Koshu variety than the Sur Lie bottling. A blend of barrel-fermented wine and tank-fermented wine subsequently barrel-aged, this wine shows a deeper lemon-yellow color and a harmonious integration of oak-derived vanilla and toast with the grape's natural fruit and acidity. The result is a fuller-bodied, more contemplative Koshu that reveals the variety's capacity to absorb and benefit from oak treatment.
If you enjoy oaked Chardonnay, this is your gateway into Japanese white wine. The Koshu grape's inherent delicacy keeps the vanilla and toast in perfect balance — familiar yet distinctly Japanese.
Sommelier's Note
"Marufuji proves Koshu and oak are not enemies: the barrel fermentation adds vanilla and toast without burying the grape's delicate character. This is Japan's most successful oaked Koshu."
Food Pairings
Excellent with richer Japanese dishes: cream-simmered nappa cabbage (hakusai), cod hot pot (tara nabe), butter-sauced white fish, and herb-roasted chicken. The oak character bridges Japanese and Western cuisines more gracefully than the unoaked style.
When to drink it
Autumn and winter dinner parties, holiday meals, a gift for white wine lovers looking to explore Japan, or occasions calling for a richer Japanese white.
Specs
- Grape Varieties
- Koshu, 甲州
- Style
- White, dry
- Price Range
- ¥2,970 (720ml)
Terroir & Winemaking
A blend of barrel-fermented Koshu and tank-fermented Koshu subsequently transferred to barrel for aging. The two-step process harmonizes the complexity of barrel fermentation with the freshness of tank fermentation. Approximately 13% ABV.
Frequently Asked Questions
- What does it taste like?
- It features refined citrus and white peach from the Koshu grape, harmoniously layered with vanilla and toast from oak aging — smooth, full, and long on the finish.
- How does it differ from the Sur Lie bottling?
- The Barrel Aged version is richer and more complex, with added vanilla and toast from oak; the Sur Lie is leaner with yeast-derived savory depth. Both are dry and food-friendly.
- What food pairs best?
- It pairs beautifully with creamy Japanese dishes like butter-sauced fish, rich hot pots, and herb-roasted chicken — richer pairings than the Sur Lie handles.
- When is the best time to drink it?
- Best within 3 to 5 years of the vintage — when the oak has integrated and the fruit remains vibrant.
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Talk to the SommelierMore wines from this producer
プティ・ドメーヌ ルバイヤート
Petit Domaine Rubaiyat
ReddryCabernet Sauvignon · Merlot · Petit Verdot · カベルネ・ソーヴィニヨン · メルロー · プティ・ヴェルド
Petit Domaine Rubaiyat is a full-bodied Bordeaux-style red wine assembled from Cabernet Sauvignon, Merlot, and Petit Verdot—three Bordeaux varieties cultivated in Marufuji's estate vineyards. Aged in French oak barrels for approximately 11–12 months, the wine exhibits aromas of ripe fruit, toasted oak, and humus, with a smooth, expansive palate and a finish of dark chocolate. The blend composition shifts slightly each vintage to reflect the character of that year's harvest. The 2022 vintage was awarded silver at the Japan Wine Competition 2024.
ルバイヤート甲州 シュール・リー
Rubaiyat Koshu Sur Lie
WhitedryKoshu · 甲州
A crisp, dry white wine made from Koshu grapes grown within Katsunuma town, produced using the sur lie method—aging the wine on its lees (spent yeast) without racking until just before bottling. This technique imparts a distinctive roundness and umami depth to the characteristically delicate Koshu aromas. Bright and refreshing on the palate, it pairs exceptionally well with Japanese cuisine, particularly sashimi, sushi, and lightly seasoned dishes.