Koshu, which was cultivated in the Japanese climate and boasts a thousand-year history, is known for its compatibility with Japanese cuisine such as miso, soy sauce, and wasabi. It is brewed using the sur lie method to create a wine with depth. It has aromas of Japanese citrus, banana, white flowers, and spices such as cloves, and the taste has a strong citrus acidity with a pear flavor. It lacks volume in the mouth, but it also has a mineral nuance like flint, and the freshness lingers until the aftertaste.