Explore the Koshu wines of Japan – Wednesday 4th February
The first record of Japanese winemaking dates back to 1874, in Yamanashi Prefecture. Here, north of Mt Fuji on the main island, Koshu is king – Japan’s most important indigenous grape variety and now an increasingly in-vogue style across the world.
Wines made from Koshu cover a broad stylistic spectrum, from refined fizz to elegant, mineral-driven whites and nuanced renderings with gentle skin contact, while the delicate pink hue of its berries echo the shades of the country’s signature cherry blossom.
We are delighted to welcome seasoned sommelier Raku Oda, who specialises in the wines of his native Japan, to introduce Koshu’s stylistic diversity through a focused, engaging masterclass exploring multiple expressions. Raku’s 20-year sommelier career across Tokyo and London has most recently involved a five-year stint on the sommelier team at the three-Michelin-starred Fat Duck.
Whether you are new to Koshu or keen to benchmark leading producers, this tasting offers a concise tour of the terroirs of Yamanashi – today Japan’s most important wine region – and the nuanced, food-friendly profiles that make Koshu so compelling.
The wines we’ll be tasting:
2023 Prestige Class Orangé, Lumière
2022 Koshu Kamoshi ‘Fermented on Skins’ Tokiwa ni Moyuru, Chateau Honjyo, Iwasaki Jozo
NV Kobo-no-awa Koshu Brut, Manns
2023 Ginka Koshu, Fujiclair
2024 Grace Koshu, Chuo Budoshu
2023 Tamamoro Koshu Kiiroka, Chateau Mercian
2024 Aruga Branca Issehara, Katsunuma Jozo
2024 N Koshu, Kurambon
2023 Suntory From Farm, Tomi Koshu, Suntory
Wednesday 4th February
St James’s Room
18:30 – Welcome reception
19:00 – Masterclass begins
20:30 – Masterclass ends
