Contact
The Koshu Wine Project
Contact info:
Inose
The Koshu Wine Project
e-mail:info@koshu.org
TEL: 03-3295-5900
FAX: 03-3295-5619
WINE TASTINGS & REVIEWS
ROBERT PARKER
Wine Critic
The wine is still a very light, dry, low alcohol (10%) with no malolactic...reminds me of a cross between a Loire sauvignon and Muscadet....just crisp and pleasant and clearly meant to be a wine to guzzle with sushi/sashimi..... it is dry.....indigenous varietal with apparently some vinifera DNA...the low alcohol works nicely in this light-bodied wine....it is crisp and zesty...but not shrill.... ......but the wine is good and should please many of you looking for tank fermented ,non-malolactic,low alcohol dry whites....
In December 2004, Robert M. Parker Jr. visited Japan and tasted the 2004 Koshu Cuvée Denis Dubourdieu and gave the wine 87/88 points.
“…Koshu had been cultivated in Japan since 1300, and DNA studies have shown the variety has vitis vinifera origins. Traditional Koshu has been made both sweet and bitter (like gewu¨rztraminer, it has tannin in the skins). Dubourdieu decided to minimize skin contact, block any malo-lactic, ferment at very low temperatures, and to total dryness, then age the wine only in stainless steel, but on its fine lees.”
“The 2004, the debut vintage of this modern-styled Koshu, is very promising. Very aromatic, even exotic, the wine is very light-bodied, but has considerable personality, and no doubt flexibility with multiple types of cuisine.”
“Could this be the first dry white wine from Japan to have an international marketplace? I think so. It comes closest to reminding me of a hypothetical blend of sauvignon and gewu¨rztraminer from Italy's Friuli region.”
“If you lament the absence of good crisp dry lighter-styed wines at most sushi bars… perhaps the Japanese have finally found their great white hope.”
- Robert M. Parker Jr., December 2004
SHINYA TASAKI
Winner of the World’s Best Sommelier
The color is pale yellow with touches of bright green. The fragrance is flowery with aromas of grapefruit, green apples and Chinese quince, as well as jasmine and mixed harmoniously with minerality and herbs like estragon. In the mouth the initial impression is soft and balanced with fresh acidity that expands in the aftertaste leaving brilliant citrus like flavors.
From the article in “Vinoteque”
MASUHIRO YAMAMOTO
Food Critic
Koshu is a varietal with a history of over 1,300 years. Until recently it was thought to be entirely indigenous but recently it was discovered that it has ancient European origins and interest in the wine “KOSHU” is spreading in Europe and America. The wine exhibits citrus fragrances and is fresh and fruity. When it is put on the table and tasted with cuisine that special character becomes evident. The match-up of food and grapes from the same soil, as well as shellfish, is outstanding and makes it a pleasure with Japanese dishes.
MARIKO HAYASHI
Essayist
“KOSHU” was delicious! When first tried, I was a little hesitant, but when I had it in combination with “sashimi” and “Kyoto vegetables” the development of the taste was enormously complex. It arrived as a birthday present along with Japanese cuisine. When I drank it with sashimi and wasabi the flavors changed remarkably, the structure was tight and offensive fishiness disappeared, the opulence of the meal was enhanced. It matches very well with soy and loses none of its wonderful fragrance. Admirably powerful, I felt it was like it was a Japanese woman who would make a perfect match for any partner. Even my husband who will drink anything said over and over “It’s great!” It was wonderful with food but when retasted during a break in the meal, its crisp uniqueness developed even more. I am genuinely grateful for the experience. I would really like to have a few more bottles to show off!