Japan Tochigi Prefecture
Grape variety: Koshu
The color is bright amber. Persimmon, yellow peach, mandarin orange, black tea, cloves, toast, charcoal and other complex scents. The taste is ripe fruit flavor and supple acidity tightens the whole, and the roundness and astringency that comes from phenol gives you a deep flavor.
Compatibility with food
Prosciutto and peach caprese, tomato and basil chilled cappellini, smoked salmon and cream cheese marinade, smoked smoke, Kobako crab, conger eel kabayaki, mapo tofu, chicken wings and sour radish, charcoal grilled chicken, oden
best time to drink
From 2022 to 2027, you can enjoy three-dimensional flavors such as fruit, acidity, and tannin. From 2028, the scent and aroma of dried fruits will appear due to aging, and it will change to a calm impression.
During our travels to wine-producing regions around the world, we were able to come across this madder-colored wine that was deeply flavorful. An orange wine with a bitter, complex and natural taste made by the Friuli region of Italy, the Jura region of France, and the people of Georgia. While searching for the right kind of grapes for the right land, we were encouraged by the wines that fully demonstrate the individuality of the grapes that have been cultivated in the land for a long time. At that time, most of the white wines made from Koshu grapes, which are indigenous to Japan, were light in color and easy to drink. Therefore, people tend to think that the grapes themselves have the same pale color and soft taste, but in reality, Koshu grapes have an astringent taste and are very powerful. In 2004, we wanted to bring out the appeal of the Koshu grape, so we started making wine that extracts as much of the grape aroma and ingredients as possible from the Koshu grape.
FOS stands for Fermented on Skins. Since 2004, this FOS has been made through trial and error, fermenting the skins and seeds together (like red wine) every year, in partnership with excellent contract growers. As an honor, "2017 Koshu FOS" also appeared in "Morning No.39" Marriage ~Kami no Shizuku Final Chapter~ (written by Naoki Aki, pictured by Shu Okimoto). This "2020 Koshu FOS" also has a deep color, a wide and complex aroma, and a pleasant astringency. Classified as an amber wine, this wine shows unexpected compatibility with a variety of dishes.
The mountain vineyards, which were cleared by boys in the 1950s, have never been sprayed with herbicides since they were cleared. Founded in 1980, Coco Farm Winery at the foot of the mountain started making wine in 1984. Since 2007, we have been making wine from 100% Japanese grapes, and now all of our homemade wines at Coco Farm Winery are "Japanese wines." We do not use any chemical fertilizers or herbicides in our own fields, and we mainly use natural wild yeast and wild lactic acid bacteria for fermentation in our brewery. It is important to listen carefully to the voice of the grapes, "I want to be like this wine," and make the most of its characteristics.
| technical data |
| Breed: |
Koshu 100% |
| field: |
Enzan, Koshu City, Yamanashi Prefecture Ogawabata Katsunuma, Koshu City, Yamanashi Prefecture Akigyokuen Tomu Farm, Akiyama Farm, Hoou Pleasure Garden |
| harvest: |
2020/09/22, 23
2020/10/13, 20
Sugar content at harvest (average): about 15.8°Brix
Harvest method: Hand-picked |
| fermentation: |
It was fermented with wild yeast in two ways. First, the destemmed grapes are placed in tanks or jars and brewed for about 80 days. After fully extracting the ingredients by alcoholic fermentation, it is pressed. Second, the grapes are destemmed and fermented for two weeks in stainless steel tanks before pressing. |
| Aging: |
After fermentation, about 60% is aged in wooden barrels and about 40% in stainless steel tanks for 7-10 months. |
| Bottled: |
Bottled unfined and unfiltered after racking. Bottling date: 2021/09/01 Number: 7,928 bottles (750ml)
Alcohol: 11.5 % Acidity: 5.0 g/L. Residual sugar: 0.13 g/L. |
