Coco Farm & Winery
Koshu FOS
甲州F.O.S.／ココ・ファーム・ワイナリー
Category
Wine
Type
White Wine
Producer
Coco Farm & Winery
Production area
Katsunuma, Kōshū City, Yamanashi Prefecture (Akigyokuen Tōmu Farm, Hōō Yūran-en, Akiyama Farm); Yamanashi City, Yamanashi Prefecture (Kanohata Farm, Amemiya Vineyard); Enzan, Kōshū City, Yamanashi Prefecture (Ogawa Vineyard)
Variety
Koshu 100%
Fermentation
Fermentation with wild yeast in stainless steel tanks and clay vessels, followed by malolactic fermentation with wild lactic acid bacteria.
Maturation
Two-thirds is aged in barrels for 9–11 months, and one-third is aged in stainless steel tanks for 12–24 months.
Capacity
750 mL
ABV
11%
Production Quantity
4,491 bottles (750 ml each)
Recommended Pairings
Prosciutto and peach caprese, chilled capellini with tomato and basil, smoked salmon and cream cheese marinade, iburigakko (smoked pickled daikon), kobako crab, grilled eel (anago kabayaki), charcoal-grilled chicken, gyoza, oden, chèvre (goat cheese).
Tasting from winery
A complex nose featuring apricot, yellow peach, and orange peel, accented by notes of tea leaves and clove. The palate is defined by fruitiness and spice, tightened by a supple acidity. The roundness and structure provided by phenolic compounds (tannins) form the core of this wine's character.
About the producer
The Charm of Meticulous Grape Cultivation and Wild Yeast Fermentation
In the 1950s, a vineyard opened on a mountain by junior high school students who struggled with arithmetic and literacy and their teacher has never been exposed to herbicides since its cultivation.
Coco Farm & Winery, born at the foot of this mountain in 1980, started winemaking in 1984. Currently, the vineyard does not use any chemical fertilizers or herbicides, and the brewery focuses on natural fermentation with wild yeast to brew wine from 100% Japanese grapes.
From sparkling wines with secondary fermentation in the bottle to dessert wines, they are joyfully making wine while listening to the 'voices' of the grapes saying, 'This is what we want to become.
Also, the stratum of finely shattered Jurassic rocks, like mille-feuille, creates moderate stress for the grapes in the rainy climate, which leads to the production of good quality grapes.
About the Production Area
Japan Tochigi Prefecture
A land where you can enjoy a variety of flavors, aromas, and colors
Tochigi Prefecture is landlocked, with hot summers and cold winters, resulting in significant temperature differences both diurnally and annually.
These variations are beneficial in balancing the sugar and acid levels in grapes. Additionally, the soil in Tochigi is predominantly volcanic, which provides good drainage.
There are also regions rich in minerals, making these soil conditions well-suited for grape cultivation.
Grape varieties originating from America such as 'Niagara' for white wine and 'Concord' for red wine are commonly grown, but in recent years, international and unique Japanese grape varieties have also begun to be cultivated.
