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The current 3rd generation owner, Mr. Yoshio Amemiya, has learned viticulture in Bordeaux and Burgundy. After he was back to Japan in 2003, he has started to make use his Pinot Noir making style studied in France and reflected it on his Muscat Bailey A. The barrel aging period is 12-24 months which is much longer than other wine makers in Japan. Very complex, many layers, and elegant totally different from other Muscat Bailey A wines.
Made from Koshu grapes grown in the Shimo-Iwasaki district of Katsunuma in Yamanashi prefecture. This wine is produced using Sur lie method. After a short period of skin contact with whole bunches before pressing, polyphenols are extracted from the skins resulting in a faintly cloudy appearance and a deep, slightly “gris” hue. The colour is relatively intense, with a hint of fine effervescence and crisp acidity. Quite different from the typical light and delicate style of Koshu which has notable richness and weight on the palate like Chardonnay.
| Type / Grade | Wine, Japanese Wine |
| Country | Japan |
| Region / Prefecture | Yamanashi |
| Grape | Koshu |
| Alcohol % | 12.50% |
| Size | 750ml |
