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 & 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 & white flower, crisp acidity & refreshing finish with faint sweetness of candied fruits. Balanced & charming. This is very food friendly wine, especially with Japanese cuisine & fish dishes. The aroma is very subtle, fresh & gentle with hints of pear & just a waft of aromatics in the background, like a tinned fruit salad. Limited stock.