The fresh white wine made from the Japanese traditional grape variety, Koshu. It was fermented at 18 to 20 degrees C in a glass lining tank and aged on lees for around 5 months. Bottled after light filtration. The attack is slightly racy, which makes this wine so lively. It has fine note of fruits and white flower, crisp acidity and refreshing finish with faint sweetness of candied fruits. Balanced and charming. This is very food friendly wine, especially with Japanese cuisine and fish dishes. The aroma is very subtle, fresh and gentle with hints of pear and just a waft of aromatics in the background, like a tinned fruit salad.