Asahiyoshu Winery
Soleil Chino Koshu 2021
ソレイユ 千野甲州 2021
Category
Wine
Type
White Wine
Producer
Asahi Yoshu
Production area
Japan Yamanashi Prefecture
Variety
Koshu 100% from Yamanashi Prefecture
Fermentation
French oak barrel for 20 days
Aging
Oak barrel for 6 months
Capacity
720 mL
ABV
12%
Serving Temperatures
Recommended drinking temperature is around 12°C. As the wine is unfiltered, sediment may form.
Recommended Pairings
seasonal tempura, salmon or trout meunière, chicken dishes, root vegetable stews and gratins, shabu-shabu, sushi, and beef dishes
Tasting from winery
In 2022, weather conditions led to higher acidity and good sugar levels in the grapes. The wine features aromas of quince, lemongrass, pear, chestnut, and biscuit, with citrus fruit flavors and robust acidity. It has a grapefruit-like bitterness in the finish.
On a south-facing clay slope at nearly 600 meters elevation, Mr. Takao Ogawa cultivates Koshu grapes using no-till grass cultivation and short spur pruning, with minimal pesticides. Grapes from this premier vineyard are carefully selected, whole-bunch pressed, and fermented in French oak barrels. The wine is aged for 6 months with 33% new oak.
In 2022, weather conditions led to higher acidity and good sugar levels in the grapes. The wine features aromas of quince, lemongrass, pear, chestnut, and biscuit, with citrus fruit flavors and robust acidity. It has a grapefruit-like bitterness in the finish. For optimal balance, it is recommended to age the wine for a year, though it can age for 10 to 20 years.
About the producer
Tsuyoshi Suzuki (鈴木 剛)
Born in 1971 in Shizuoka Prefecture. After graduating from the Faculty of Engineering, Department of Biotechnology at Yamanashi University, he worked for eight years at Chuo Budoshu (Grace Wine).
In 2002, he took over a dissolved farmers' cooperative winery and, together with his wife, a cultivator, revived Asahi Western Liquor.
His favorite wines are white varieties from overseas, such as Grüner Veltliner and Assyrtiko. Similarly, his main focus is on bringing out the potential of the local Koshu variety.
