Looking for a drink in Japan?
A bottle of sake or a few pints of a domestic beer are the most obvious choices, but wine drinkers should give the local grape, the Koshu, a chance.
Koshu wine is produced by about 80 vineyards in the Yamanashi prefecture at the base of Mount Fuji.
Ayana Misawa, winemaker at Grace Vineyard, describes the variety as charming, with a crisp acidity and low alcohol level.
“Koshu has a very elegant smell," she says. "Aromas like citrus, white flowers."
She studied methods in France, South America, Australia and New Zealand.
Now she strives to make more international, “food-friendly” Koshu.
« Previous entryThe art of molecular mixology