About Kosyokosi
- Style
- Red
- Grape Varieties
- Shokoshi
- Price Range
- ¥4,000
- winery direct price
- Alcohol
- 12%
Kosyokosi is Shinga Winery's signature red, made from 100% Shokoshi (Kosyokosi), a wild-vine (Vitis amurensis) hybrid bred by Haruo Sawanobori and grown at their Yayoi vineyard in Nayoro, Japan's northernmost wine region. Grapes picked at the start of October are fermented in tank, then aged roughly 12 months in French oak before another year of bottle ageing, so each vintage is only released once it has settled. Shokoshi gives an unusually deep, almost opaque color with naturally soft tannins, and the wine shows dark fruit (blueberry jam, cassis, mulberry) layered with East Asian spice notes of cinnamon, clove and star anise that intensify with the region's extreme cool climate.
Shokoshi is one of the most distinctive things Japan's hybrid-grape breeding has produced, and Shinga's cold-climate, oak-aged version is arguably the most serious expression of it — deep, spiced, and worth seeking out for anyone curious about Japan's indigenous reds.
New to wine?
A deeply colored, gently tannic red that tastes more like dark berries and spice than a typical grippy red — an easy entry point for those new to bold reds.
Food Pairings
The soft tannins and warm spice notes make it a natural match for rich, fatty dishes — think grilled Genghis Khan lamb (a Hokkaido specialty), duck, or simmered pork. Its acidity also pairs well with slightly sweet-savory dishes like teriyaki.
When to drink it
Winter dinners, dishes with grilled or braised meat, gifting as Japan's northernmost red wine
Terroir & Winemaking
100% Shokoshi (Kosyokosi), a Vitis amurensis-based hybrid bred by Haruo Sawanobori, grown at the Yayoi vineyard in Nayoro. Harvested in early October and fermented in tank, then aged approximately 12 months in French oak barrels followed by about a year of bottle aging before release. ABV has ranged from roughly 12–13% depending on vintage heat (12.0% in 2022, 13.0% in the hot, drought-affected 2021 vintage).
About the producer
Shinga WineryJapan's northernmost winery, guarding vines with bonfires名寄市, 北海道 · Founded 2019Visit the producer page →Frequently Asked Questions
- What grape is Kosyokosi made from?
- It is made from 100% Shokoshi (also romanized Kosyokosi), a wild-vine (Vitis amurensis) hybrid grape bred by Japanese viticulturist Haruo Sawanobori, grown at Shinga Winery's Yayoi vineyard in Nayoro, Hokkaido.
- What does Kosyokosi taste like?
- Expect a deeply colored red with soft, gentle tannins and aromas of blueberry jam, cassis and mulberry layered with warm spice notes of cinnamon, clove and star anise — a profile shaped by Shokoshi's cold-hardy wild-vine heritage.
- How is Kosyokosi aged?
- After fermentation the wine is aged for about 12 months in French oak barrels, then rests roughly another year in bottle before release, giving it a rounder, more settled character than a typical young Japanese red.
- Does the alcohol level or flavor change by vintage?
- Yes. Because Nayoro's climate varies sharply year to year, ABV has ranged from about 12% to 13% and the fruit profile shifts from deep, spiced concentration in hot vintages to more herbal, blueberry-driven notes in cooler years.
- What food pairs well with Kosyokosi?
- Its soft tannins and spice make it a strong match for rich, fatty dishes like Genghis Khan grilled lamb, duck, or simmered pork, as well as slightly sweet-savory dishes such as teriyaki.
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