In recent years, Japan’s Koshu grapes have been attracting international attention. Previously known for poor-quality, the nation’s winemakers are now using 100% domestically grown grapes to make fine wine.
“This is a very interesting variety that the region can use to make itself better known as a wine producing area” said the famous wine expert Benjamin Roffet. He explained that the wine “is semi-aromatic, with an expressive nose… the flavors are very nice and it has a medium acidity.”
“The grape is well-suited to the climate,” explained winemaker Naoki Watanabe. “It’s skin is thicker than other varieties to better withstand the heavy rainfall we get here.”
Japanese wine goes well with spicy food but it can stand on its own as too.
Japan’s wine market is still fairly small. On average, Japanese adults drink around three bottles, each year, of which 30% is grown domestically.
“Japan has the potential to be a major winegrowing region,” explains one expert. “It makes sense that Japan should have a viable wine export industry, when you consider that there are hundreds of Japanese restaurants in New York alone.”