Originating from the Caucasus, through the Silk Road, Japan’s Koshu grape can be dated back around one thousand years.

Viticulture has a long history in Japan, however primarily for table consumption. It was not until the second half of the 19th century that domestic wine production using locally produced grapes really began.

New wave Japanese wines are light-bodied and often relatively crisp. Leading the way in Japanese wine production is Grace Winery, based in the heartland of the Koshu vineyards, Yamanashi, and focuses solely on producing amazing quality Koshu wines. A grape the Jancis Robinson describes as, “light, crisp and so neutral they are positively Zen-like”.

Grace Winery.

(Header Image: The iconic five storey Chureito Pagoda overlooking Mount Fuji in Arakurayama Sengen Park, Japan)
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