About this wine
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.
Under ¥2,500, this is the most food-friendly Japanese white wine you can find. If you are new to Japanese wine, start here — it goes with everything and delivers genuine quality.
Sommelier's Note
"Rubaiyat Sur Lie is the most food-versatile Japanese white wine under ¥2,500. The lees-derived umami makes it equally at home with sashimi, sushi, salt-grilled yakitori, or oysters — no pairing anxiety required."
Food Pairings
The most versatile Japanese white for food pairing: sashimi, sushi, salt-grilled yakitori, raw oysters, and fish carpaccio all work beautifully. The lees-derived umami makes it equally at home with grilled fish, chilled tofu, and even lighter tempura.
When to drink it
Everyday Japanese food pairing, sushi dinner, summer aperitif, casual gathering — this is the reliable, high-quality everyday white you reach for without hesitation.
Specs
- Grape Varieties
- Koshu, 甲州
- Style
- White, dry
- Price Range
- ¥2,300 (720ml)
Terroir & Winemaking
100% Koshu from within Katsunuma town. Aged on lees (sur lie) without racking until just before bottling, imparting yeast-derived roundness and umami to the naturally delicate Koshu aromas. No oak used.
Frequently Asked Questions
- What does it taste like?
- It features bright citrus and subtle green apple with a gentle savory, yeast-derived umami finish — crisp, clean, and effortlessly food-friendly.
- What food pairs best?
- Sashimi, sushi, salt-grilled yakitori, and raw oysters are ideal partners; the sur lie umami mirrors the natural sweetness of fresh Japanese seafood perfectly.
- What does sur lie mean?
- The wine is aged on spent yeast (lees) without racking until just before bottling, adding a subtle roundness and savory depth that elevates the delicate Koshu grape.
- When is the best time to drink it?
- Best within 2 to 3 years of the vintage, while the wine's freshness and subtle lees character are at their peak.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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.
ルバイヤート甲州樽貯蔵
Rubaiyat Koshu Barrel Aged
WhitedryKoshu · 甲州
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.