Kisvin Winery
Kisvin Koshu Reserve 2021
キスヴィン甲州レゼルヴ 2021
Category
Wine
Type
White Wine
Producer
Kisvin Winery
Production area
Japan Yamanashi Prefecture
Variety
Koshu
Fermentation
Stainless tank with Malolactic Fermentation
Aging
Barrel around 9 months
Capacity
750 mL
ABV
12.5%
Tasting from winery
A pale lemon color with high brilliance and transparency. It has a refreshing aroma of Japanese citrus, with sweet notes of pear and white peach, and a hint of clove-like spice. The initial taste is impressive with rich fruit flavors and a creamy texture. It is dry, with umami and richness from barrel and lees contact in the mid-palate, and the fresh fruit flavors and umami linger long in the finish. It is well-balanced and can be enjoyed now, offering delicacy and umami that complements food. Additionally, it promises further development and harmony in aroma and flavor with a few years of bottle aging. "By carefully determining the right harvest time and picking highly ripe grapes, we understand that it leads to high-quality wine," says the winemaker.
About the producer
An up-and-coming winery that produces world-quality Japanese wine.
Kisvin Winery is a winery located in Enzan, Koshu City, Yamanashi Prefecture. Yasuhiro Ogiwara, a third-generation grape farmer, started growing wine grapes around 2002 and has been supplying grapes to other wineries. The cultivation of grapes employs concepts from plant physiology related to grape growth, such as photosynthesis and plant hormones. In addition, from a scientific perspective, we manage soil and fertilization based on detailed analysis using soil analyzers, and manage fields through grass cultivation. In 2013, he built his own brewing facility, Kisvin Winery, and began producing wine.
The brewer is Mayu Saito. While attending university, she wanted to become a winemaker, so she dropped out of university and moved to the United States. After graduating from California State University with a major in winemaking, she was selected as a brewing assistant at the school's winery due to her excellent grades. She was in charge of teaching local students. She then studied at Domaine Jean Collet and Domaine Thierry Risieux. She currently directs winemaking at Kisvin Winery.
What is especially noteworthy is the high quality of the grapes. From around May, the Chardonnay fields are gradually covered with rainproof roofs. In addition, in Koshu, each bunch is manually hung with a hat to protect it from the rain. Thanks to this rain protection, the grapes in their fields are never wet, even the day after a rainy day, and the work is done so carefully.
While many producers are troubled by rain during the harvest season, this painstaking method of grape cultivation allows them to wait for the grapes to fully ripen before harvesting. Because we wait until we are satisfied with the ripeness of the grapes, the finished wine has an amazing flavor and depth.
About the Production Area
Japan Yamanashi Prefecture
The Wine Kingdom of Japan
Yamanashi is the birthplace of Japanese wine. Winemaking began in Kofu approximately 140 years ago. Grape cultivation has progressed in areas on the east side of the Kofu Basin, such as Katsunuma and Old Enzan, where there is a large temperature difference between day and night, and major alcoholic beverage manufacturers have been quick to set up wineries in Yamanashi. Of course, Yamanashi Prefecture is No. 1 in terms of wine production and number of wineries in Japan. In addition to producing Koshu and Muscat Bailey A, which are unique Japanese varieties that have been attracting attention recently, the winery produces high-quality wines that pursue the climate and winery's individuality from Merlot, Cabernet Sauvignon, Chardonnay, and other varieties.
