Made with 100% Koshu grapes from Shimane Prefecture. This is an extremely rare white wine in Japan, fermented using sake yeast (Kyokai No. 9). Koshu is the most common grape variety used by Shimane Winery (approximately 100 tons per year). There are only a handful of large wineries in Yamanashi Prefecture that produce this much Koshu wine on their own. Developed using Koshu grapes from Shimane Prefecture as the raw material, this is a new type of Koshu wine that can compete with (and differentiate from) those from Yamanashi Prefecture – a wine that is more Japanese in terms of aroma and image, and a table wine that pairs better with Japanese food. The label and product name of the old sake yeast-fermented Koshu have been changed and it has been released as a new product. The label design now more prominently features the image of Shimane Prefecture.