It was right in the middle of the week, but I decided to open a bottle of Koshu wine to go with grilled sanma (Pacific saury) for dinner. The one I picked was from Maruki Winery, which I visited recently, and it’s made using the sur lie method.
The wine has a very pale yellow color with a slight straw hue. The aroma is simple yet clean, showing notes of pear and lychee, tiny white flowers, and a gentle touch of yeast. On the palate, a lively acidity supports the fruit, giving the wine a nice, well-balanced feel.
It doesn’t try to outshine other varieties, but rather quietly complements Japanese dishes—which I find really charming. I also had the Muscat Bailey A from the same series not long ago, and both wines struck me as relaxed but well-crafted, with all the important details neatly in place. You can really sense the benefit of years of winemaking experience behind them.