岩崎 – Iwasaki
In the heart of Yamanashi, at the foot of Mount Fuji, lies Katsunuma - known as the cradle of Japanese viticulture and home of the Kōshū grape. Here, the Iwasaki Winery combines traditional viticulture with modern innovation. Inspired by Zen philosophy, they produce wines that serve as a bridge between humanity and nature - authentic, clear, and full of regional character. The winery lives up to its venerable nickname, "Honjo-san," or the sincere winemaker, with pride and humility.
白石壮真 - Soma Shiraishi
Soma Shiraishi graduated from the prestigious wine studies program at Yamanashi University. After working for a trading company specializing in wine imports, he joined Iwasaki Winery in 2019. Since 2022, he has served as Managing Director, representing a new generation of winemakers with an uncompromising commitment to quality, provenance, and craftsmanship.
Cradle of viticulture
The Iwasaki Winery is located in the picturesque Koshu Valley in Yamanashi Prefecture - Japan's most traditional wine-growing region and the eponymous birthplace of the Koshu grape. Surrounded by mountains, the vineyards here enjoy natural protection from the tropical storms that often pose challenges to viticulture elsewhere.
Handcraft
Due to the special pergola-like structure, mechanical cultivation of the vineyards is virtually impossible – a challenge that the Iwasaki winery faces with dedication. Instead, the harvest is carried out carefully by hand. Only flawless fruit makes it into the selection process – a promise of quality that is reflected in every glass.
Tokiwa-ni-moyuru Koshu 2022
Tokiwa-ni-moyuru Koshu 2022 from Iwasaki shows the tannic side of Japan's Koshu grape. This dry orange wine comes from Katsunuma in Yamanashi. Skin contact gives it its characteristic colour and a firm, pleasantly bitter structure.
Citrus fruit, apple and persimmon are accompanied by tea-leaf notes. Ripe fruit, fine acidity and grippy tannins come together on the palate. Its spicy bitterness makes it an interesting partner for more robust dishes.
| Grape variety | Koshu |
|---|---|
| Overview | Orange wine, dry · 12% vol |
| Aromas | Citrus fruit, apple, persimmon and tea leaves |
| Structure | Ripe fruit, fine acidity and grippy tannins |
| Vinification and ageing | Fermentation with skin contact |
| Ageing potential | 8–10 years from the vintage |
| Food pairing | Guinea fowl with morels; pork belly with miso glaze; roasted squash with shiitake and sesame |
| Origin | Japan, Yamanashi, Katsunuma |
| Volume | 750 ml |
| Allergens | Contains sulphites |
