Koshu grapes with rich acidity are carefully selected during the production process. In order to bring out the gorgeous aroma, they are fermented at low temperature for about two weeks, and then blended in four tanks with different yeasts on different harvest dates to express the gorgeous aroma and the crisp, sweet-bitter taste that is unique to Koshu grapes. The aromas reminiscent of citrus and white peach, as well as the refreshing acidity and clean mouthfeel that are the charms of Koshu grapes, are fully brought out. Recommended for light Japanese side dishes and marinades.