Koshu

Koshu is a white wine grape native to Japan, primarily grown in the Yamanashi Prefecture, especially in the Katsunuma region. Its exact origins are unclear, but it’s believed to have been cultivated in Japan for over a thousand years, possibly introduced via traders from the Caucasus region. The grape’s name, rooted in Japanese history, may come from the ancient term “Koshun,” meaning old spring, reflecting its early-ripening nature.

The grape thrives in Yamanashi’s cooler, higher-altitude vineyards, where careful canopy management helps protect the fruit. Koshu grapes are medium-sized with yellowish-green skins, and the vines’ early ripening suits Japan’s climate perfectly. While Yamanashi remains the heartland, plantings have expanded to other regions like Nagano and Shizuoka, with wineries such as Château Mercian Katsunuma helping to showcase the grape’s potential.

Koshu wines are delicate and elegant, offering a light, crisp profile with citrus, white peach, and floral notes. Many also show a distinct minerality, reflecting the region’s unique terroir. The wines pair exceptionally well with Japanese cuisine, especially seafood and sushi, thanks to their subtle flavors and bright acidity.

In recent years, Koshu has gained international recognition, with winemakers experimenting with different techniques to highlight its qualities. While most Koshu is still grown in Japan, small plantings have appeared in places like the UK and New Zealand. This grape remains a distinctive expression of Japanese winemaking, prized for its finesse, balance, and connection to its local terroir.