Tominooka Koshu Sparkling

About this wine

Tominooka Koshu Sparkling is Suntory Tomi no Oka Winery's traditional-method sparkling wine, made from 100% estate-grown Koshu grapes hand-harvested from the winery's own hillside vineyard in Kai City, Yamanashi. Unlike mass-market Charmat-method sparklers, it undergoes true bottle fermentation (méthode champenoise) with extended lees aging of roughly 16 to 24 months depending on the vintage, followed by hand riddling (remuage) — bottle by bottle, entirely by hand rather than by machine — and manual disgorgement and dosage. No malolactic fermentation is used, preserving Koshu's natural bright acidity. The wine was first released with the 2014 vintage in a tiny run of only 1,560 bottles before production paused; it returned with the 2021 vintage as the winery's first traditional-method release in years, continuing with 2022 and subsequent vintages.

Sommelier's Note

"This is Koshu proven at Champagne-level rigor: hand-riddled, bottle-fermented, and aged on lees for up to two years. It shows what Japan's native grape can achieve when treated with the same patience as the world's great sparkling wines."

Food Pairings

A versatile, food-friendly sparkling wine that shines with Japanese cuisine: nigiri sushi courses, oyster hot pot (kaki dote-nabe), seafood nabe, and multi-course tempura menus, where its crisp acidity and yeasty depth stand up to a wide range of ingredients and cooking styles. Also pairs well with light seafood and fried dishes more broadly.

When to drink it

Ideal as an elegant aperitif or celebratory toast, and versatile enough to carry through an entire Japanese-style tasting menu from sushi to tempura.

Specs

Grape Varieties

Koshu

Style

White, Sparkling

Price Range

¥5,000-6,500

Terroir & Winemaking

Made from 100% Koshu grapes hand-harvested at optimal ripeness from Tomi no Oka's own hillside estate (400-600m elevation, Kai City, Yamanashi). Produced by the traditional method (méthode champenoise): secondary fermentation occurs inside the sealed bottle after adding a liqueur de tirage of sugar and yeast, sealed with a bidule and crown cap, then cellared at controlled temperature. Lees aging runs approximately 16-24 months depending on vintage. Riddling (remuage) is performed entirely by hand, bottle by bottle, rather than by gyropalette machine as is common even for many bottle-fermented sparklers. Disgorgement (dégorgement) and dosage are likewise finished by hand. No malolactic fermentation.

Frequently Asked Questions

What grape is Tominooka Koshu Sparkling made from?

It is made from 100% Koshu, Japan's indigenous white grape, grown on Suntory Tomi no Oka Winery's own hillside estate in Yamanashi.

Is it made using the traditional Champagne method?

Yes. It undergoes genuine bottle fermentation (méthode champenoise), with lees aging of roughly 16 to 24 months depending on vintage, followed by hand riddling, disgorgement, and dosage — all performed manually rather than by machine.

What does it taste like?

Fresh citrus and green apple aromas with a gentle, rounded palate and subtle yeasty (brioche-like) depth from extended lees aging, finishing crisp and clean.

What food pairs best with it?

It excels with Japanese cuisine — sushi, tempura courses, oyster hot pot, and seafood nabe — thanks to its bright acidity and versatility.

Is this a limited-production wine?

Yes. The original 2014 vintage was released in only 1,560 bottles before production paused; the wine returned with the 2021 vintage as a small-batch, traditional-method release.