Yesterday, one of the team of judges I was working with at the International Challenge was Youki Hirayama, who’s winemaker at Katsunuma Jyozo winery in the Yamanashi region of Japan. He had a bottle of his wine with him which we tried after the tasting. It was made without adding sulfur dioxide, and it’s quite lovely. This isn’t your typical light Koshu wine but has lots of personality. It’s distinctive and quite beautiful, I think.
Katsunuma Jyozo Misaka 2011 Japan
This is a varietal Koshu made without the addition of sulfur dioxide, from whole bunch pressed grapes – the press cycle is very gentle and takes 8 hours to complete. 12% alcohol. This is a full yellow colour and it’s complex, powerful, spicy and has grippy structure, with pear and citrus fruit. There’s a lovely matchstick/mineral core to the wine. So fresh and distinctive with amazing precision. Coche Koshu! 93/100
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2 Comments on Katsunuma Jyozo Misaka 2011, and amazing natural Japanese Koshu wine
Love to hear this, I am very much fond of wines but I never saw such kind of wine in my life. As you said I am very excited to taste Misaka wine.Since I am running an online wine store in Manhattan, NYC. We do have different varieties of wines prepared solely for wine lovers. I would appreciate if you can make a visit to our wine store.
Another kind of wine to look forward. Wine industry is really growing so fast, the fact that there are variety of wines that has been introduced in the market today. Glad to know there are more to look forward to in the wine and brewery industry!