Winner of the silver medal in the 2012 Japanese Wine Competition (2011 vintage), Rubaiyat Koshu is a fresh white wine made from the Japanese traditional grape variety, Koshu. The attack is slightly racy, making for a very lively wine. It has fine notes of fruit and white flower, a crisp acidity, and a refreshing finish touched with the faint sweetness of candied fruit. Balanced and charming, this is a very food-friendly wine, especially with Japanese cuisine and fish dishes.
A dry white wine, Rubaiyat Koshu was fermented at 18°C to 20°C in a glass-lined tank and aged on lees for approximately 8 months.
It was bottled after light filtration. Made from 100% Koshu grapes grown in Yamanashi.
1,337 bottles (750ml) produced
Winner of the silver medal in the 2015 Japanese Wine Competition (2014 vintage), Rubaiyat Koshu Sur Lie is a fruitier Koshu wine made from grapes grown in Katsunuma. Its attack is slightly racy, much like Rubaiyat Koshu, and is just as lively. This wine, though, has a charming fruity aroma that leads into a pulpy body with a clean acidity and faint candied-fruit sweetness. A food-friendly wine, it’s excellent for Japanese cuisine and fish.
A dry white wine, it was fermented at 18°C to 20°C in a glass-lined tank and aged on lees for approximately 8 months.
It was bottled after light filtration. Made from 100% Koshu grapes grown in Katsunuma.
57,873 bottles (720ml) produced
A barrique-aged Koshu wine made from grapes harvested in Katsunuma. The wine has an elegant but plump aroma of oak and fruits followed by complex wood, fruit flavors, and a soft acidity. It’s a beautiful blend of the aroma and flavor of Koshu grapes along with the volume and warmth from oak. It’s wonderful with fish, especially fatty sashimi, and Japanese nabe.
A dry white wine, it was fermented at 18°C to 20°C in a glass-lined tank and aged in French barrels (24% new) for approximately 5 months.
Made from 100% Koshu grapes grown in Katsunuma.
6,486 bottles (720ml) produced
Winner of the gold medal in the 2016 Japanese Wine Competition, Wine made from Chardonnay grapes grown in our own vineyard in Furuyashiki. Aromas abound in this wine, of pear and pineapple mixed with notes of butter, nuts, and smoke. It has a round attack which leads to a pleasant mouthfeel and lingering finish. Enjoy this elegant and balanced Chardonnay best with fish or chicken dishes in a rich sauce.
A dry white wine fermented in 50% new French oak barrels and matured on lees for 7 months.
Made from 100% Chardonnay grapes grown locally in Katsunuma.
1,170 bottles (750ml) produced
This wine was made from a Japanese hybrid red grape grown in Yamanashi. It has characteristic aromas of candied red berries, along with fresh fruit flavors mixed with elegant oak touches. 4% of Merlot is blended in just before bottling to add body and a nice complexity. It’s an excellent match for hamburger steak, Japanese sukiyaki, and Japanese style chargrilled eel.
This medium body red wine was made from Muscat Bailey A and Merlot grown in Yamanashi.
It was fermented in a traditional cement tank and stainless steel tanks, and matured in French and American neutral barrels for 7 months.
5,418 bottles (720ml) produced
A blend of Petit Verdot, Cabernet Sauvignon and Merlot made from grapes harvested in our own Katsunuma vineyards. Cabernet Sauvignon gives this wine its structure, while Merlot makes it round and smooth. Petit Verdot accounts for 36% and gives it a deep color and refreshing acidity. Its elegant aroma consists of ripe fruits, spice, and oak. This wine has cheerful fruit flavors and complex wood notes from new barrique ageing. It is a slightly mature and contained wine.
A medium body red wine made from 36% Petit Verdot, and 35% Cabernet Sauvignon and 29% Merlot grapes grown locally.
The wine was aged for 13 months in 71% new barrique.
2,108 bottles (750ml) produced
Winner of the gold medal in the 2016 Japanese Wine Competition, This wine is made from 100% Petit Verdot grown in our own vineyards. It has inviting aromas of vanilla caramel, and spices. Flavors of sweet dark fruits abound, with a lively acidity and supple, slightly bitter tannins leading to a lingering finish. It’s a tempting wine that will satisfy your palate by itself.
A medium to full body red wine made with Pettit Verdot grown with vertical shoot positioning and the pergola system.
It was fermented in a stainless steel tank and aged for 13 months/75% new barrels.
1,186 bottles (750ml) produced
We are not able to send our wine overseas.