A Long Journey – From the Caucasus to Japan
The story of Japanese winemaking goes back more than 800 years. The Koshu grape arrived in Japan around the 12th century, having traveled along the Silk Road from the Caucasus, across Central Asia and China.
In 2010, Koshu was officially recognized by the OIV (Office Internationale de la Vigne et du Vin) as a member of the Vitis vinifera family – a milestone for Japanese viticulture.
Climate and Wine Regions
The heart of Japanese wine production is the Yamanashi Prefecture, west of Tokyo. Surrounded by mountains and sheltered by Mount Fuji, this area offers ideal conditions for the sensitive Koshu grape: warm days, cool nights, and excellent drainage. Yamanashi represents about 95% of all Koshu vineyards in Japan. Within the region, the Toriibira and Hishiyamaareas in Katsunuma are especially renowned for producing top-quality Koshu grapes.
The Koshu Grape – Elegant, Fresh, and Distinctly Japanese
The Koshu grape has a pale pink skin and thick peel, making it resistant to humidity and disease – essential in Japan’s moist climate. It produces light, dry white wines with a refined aroma and moderate alcohol levels.
In the glass, Koshu wines show pale yellow to greenish hues and a subtle bouquet of citrus, white flowers, and Japanese Yuzu. On the palate, they are crisp, delicate, and well-balanced, with refreshing acidity and a polished, clean finish – the perfect match for Japanese and Asian cuisine.
Kurambon Wine – Craftsmanship from Yamanashi
One of the leading producers of Koshu wines is Kurambon Wine, located in Katsunuma, Yamanashi. Guided by the philosophy “Commitment to Koshu grape”, Kurambon has been perfecting Koshu wines that express purity, balance, and authenticity.
Since 2011, Kurambon has been exporting its wines to the EU, where they have found a growing audience among sommeliers and fine-dining restaurants.
Kurambon focuses on natural cultivation and minimal intervention in the cellar. The result: aromatic, finely structured wines that capture the essence of Yamanashi’s terroir.
Rheingau Meets Japan – The “Rheingau-Koshu” Project
A remarkable collaboration between Weingut Schönleber-Blümlein in Germany’s Rheingau and Japanese viticulture has brought Koshu to European soil.
The project introduced the first German white wine made from the indigenous Japanese Koshu grape, presented at ProWein 2019 in Düsseldorf.
This innovative project beautifully demonstrates how Japanese grapes and European terroir can create harmony: bright acidity, fine minerality, and a subtle fruit character that recalls the original Koshu while reflecting the depth of the Rheingau.
Taste & Pairing
Koshu wines pair exceptionally well with sushi, sashimi, seafood, tofu, tempura, and light meat dishes. Their modest alcohol level and fresh acidity make them an ideal choice for delicate, balanced flavors – perfect for refined dining or relaxed enjoyment.
Japanese wine represents craftsmanship, history, and finesse. Whether from the mountain vineyards of Yamanashi or the slopes of the Rheingau, the Koshu grape embodies elegance and purity. Discover our selection of Koshu wines from Kurambon (Japan) and Schönleber-Blümlein (Germany) – authentic wines that connect East and West in every glass.
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