Hikari Koshu 2022
Hikari Koshu 2022 from Lumière comes from the estate's own vineyards in Yamanashi. The Koshu ferments in oak and then matures for 20 months in barrel.
Quince and apricot are accompanied by subtle oak notes. Ripe fruit meets gentle acidity and a soft, full-bodied texture. Restrained oak complements the fruit and gives the wine depth.
| Grape variety | Koshu |
|---|---|
| Overview | White wine, dry · 12 % vol |
| Aromas | Quince, apricot and subtle oak notes |
| Structure | Full-bodied and soft, with gentle acidity |
| Vinification and ageing | Barrel fermentation followed by 20 months in barrel |
| Ageing potential | 8–12+ years from the vintage |
| Food pairing | Pan-fried turbot with morels; langoustine risotto with saffron; roasted celeriac with hazelnuts and brown butter |
| Award | Gold medal – Kura Master 2025, Koshu category |
| Origin | Japan, Yamanashi |
| Volume | 750 ml |
| Allergens | Contains sulphites |
Hikari Koshu 2022 from Lumière comes from the estate's own vineyards in Yamanashi. The Koshu ferments in oak and then matures for 20 months in barrel.
Quince and apricot are accompanied by subtle oak notes. Ripe fruit meets gentle acidity and a soft, full-bodied texture. Restrained oak complements the fruit and gives the wine depth.
| Grape variety | Koshu |
|---|---|
| Overview | White wine, dry · 12 % vol |
| Aromas | Quince, apricot and subtle oak notes |
| Structure | Full-bodied and soft, with gentle acidity |
| Vinification and ageing | Barrel fermentation followed by 20 months in barrel |
| Ageing potential | 8–12+ years from the vintage |
| Food pairing | Pan-fried turbot with morels; langoustine risotto with saffron; roasted celeriac with hazelnuts and brown butter |
| Award | Gold medal – Kura Master 2025, Koshu category |
| Origin | Japan, Yamanashi |
| Volume | 750 ml |
| Allergens | Contains sulphites |
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