Koshu (grape)

Koshu (grape)

The Koshu is a grape variety that is indigenous to Japan. It is primarily grown in the Yamanashi Prefecture, which is considered the heartland of Japanese wine production. The Koshu grape is known for its distinctive pinkish-grey color and thick skin, which allows it to survive in Japan's humid climate.

History

The Koshu grape is believed to have been brought to Japan from the Caucasus region more than a thousand years ago, via the Silk Road. It was initially used for table grapes and sake production, but in the 19th century, it began to be used for wine production. The first commercial Koshu wines were produced in the early 20th century.

Viticulture

Koshu grapes are typically grown in well-drained, volcanic soils. The vines are often trained on pergolas, a traditional Japanese method known as tana training, to keep the fruit off the ground and reduce the risk of disease. This method also allows for better air circulation and sunlight exposure, which are crucial for the grapes' development.

Wine Production

Koshu wines are typically dry and light-bodied, with high acidity and subtle flavors of citrus and white peach. They are often compared to wines made from the Pinot Gris or Sauvignon Blanc grape varieties. Koshu wines are typically consumed young, although some producers have started to experiment with aging the wines in oak barrels to add complexity.

Food Pairing

Due to their high acidity and subtle flavors, Koshu wines pair well with a variety of foods, particularly Japanese cuisine. They are often served with sushi, sashimi, and tempura, but can also complement Western dishes such as grilled fish and salads.

See Also

• Japanese wine
• Viticulture in Japan
• Yamanashi Prefecture