"Ayabenifuji Koshu" is crafted using the sur lie method, following a low-temperature fermentation of free-run juice from Koshu grapes grown in Yamanashi Prefecture. This is a white wine that beautifully enhances Japanese cuisine, offering a pleasant aroma reminiscent of white flowers, and a palate that is delicate and soft, yet full-bodied with richness and umami.
Ayabenifuji: A unique name created from "benifujiiro," the reddish-purple wisteria hue of Koshu grapes, and our wish to create a Koshu wine that colorfully brightens the Japanese dining table.
Sur Lie Method: A winemaking technique that imparts freshness and richness by aging the wine on its lees (yeast sediment) after fermentation.