About Kamoshi Koshu
- Style
- White
- Grape Varieties
- Koshu
- Price Range
- ¥2,300-2,400
Kamoshi Koshu is Marusan Budoshu's skin-contact orange wine made from 100% Koshu grapes grown in Katsunuma, Koshu City. Fermented on its skins in the manner of a red wine — an approach the Wakao family embraced well before the current orange wine trend — it takes on a shimmering amber hue inside its distinctive black bottle. Grapefruit, lemon and herbal aromas mingle with spicy nuances, while balanced acidity, a touch of natural sweetness and Koshu's characteristic gentle bitterness give the wine a soft, savory finish that is dry without being austere.
Marusan was making skin-contact Koshu long before 'orange wine' became a buzzword — this is a quietly confident, pioneering expression of the variety rather than a trend-chasing novelty.
New to wine?
An approachable first step into orange wine — Koshu's naturally soft character keeps the skin-contact tannins gentle and food-friendly rather than challenging.
Food Pairings
Its citrus-forward aroma and gentle tannin-like grip from skin contact make it a natural match for white fish dishes, tempura, sushi, green salad with an olive-lemon dressing, and fried shrimp with tartar sauce. Best enjoyed slightly chilled, around 10-12°C.
When to drink it
Izakaya-style dinners, sushi nights, and casual gatherings pairing Japanese cuisine with natural wine.
Terroir & Winemaking
Category: orange wine / dry. 100% Koshu grapes from Katsunuma, Koshu City, fermented with extended skin contact (kamoshi) in the style of red winemaking rather than the classic strong-press method used for Marusan's other Koshu wines. Bottled in a distinctive black bottle. 720ml.
About the producer
Marusan Budoshu300 years of Katsunuma grape-growing behind a small, hand-crafted family winery甲州市, 山梨県 · Founded 1963Visit the producer page →Frequently Asked Questions
- What does Kamoshi Koshu taste like?
- Grapefruit, lemon and herbal aromas with spicy nuances lead into balanced, refreshing acidity, a hint of natural sweetness and Koshu's signature gentle bitterness, finishing dry but soft and savory rather than austere.
- Is Kamoshi Koshu an orange wine?
- Yes. It is fermented with extended skin contact in the manner of red winemaking, giving the 100% Koshu wine its shimmering amber-orange color despite being bottled in an opaque black bottle.
- What food pairs well with Kamoshi Koshu?
- Its citrus aromatics and light skin-contact texture pair well with white fish dishes, tempura, sushi, green salad with citrus dressing, and fried shrimp with tartar sauce — it works especially well with Japanese cuisine.
- At what temperature should Kamoshi Koshu be served?
- Serve lightly chilled, around 10-12°C, to highlight its citrus and herbal aromatics.
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