This crisp, clean, lemony dry white wine from Japan is remarkably close in taste to a Sauvignon Blanc.
Founded in 1937, Katsunuma Jozo became one of the first Japanese producers to export its wines to the EU through a partnership with Bordeaux producer, Chateau Pape Clement.
The flagship wine of the Aruga family winery named for clarity and purity (“Clareza”). Fresh green apple, nectarine, vibrant citrus aromas of meyer lemon and grapefruit move into a medium bodied wine with more notes of tart green apple and a soft but dry finish. A wine made for the nuances of Japanese cuisine, from sushi and sashimi to dashi braised vegetables and clear suimono Particularly good with dishes rich in Umami using soy sauce or miso. Fermented for 2 weeks in stainless steel then aged on lees in ceramic lined horo tanks for 6 months."
Producer: Katsunuma Jozo
Prefecture: Yamanashi
100% Yamanashi grown Koshu grapes
Fermented in stainless steel for 2 weeks, aged in ceramic tanks for 6 months. Grown in a combination of clay, sand and volcanic black soil.
ABV: 11%
Founded in 1937, Katsunuma Jozo became one of the first Japanese producers to export its wines to the EU through a partnership with Bordeaux producer, Chateau Pape Clement.
The flagship wine of the Aruga family winery named for clarity and purity (“Clareza”). Fresh green apple, nectarine, vibrant citrus aromas of meyer lemon and grapefruit move into a medium bodied wine with more notes of tart green apple and a soft but dry finish. A wine made for the nuances of Japanese cuisine, from sushi and sashimi to dashi braised vegetables and clear suimono Particularly good with dishes rich in Umami using soy sauce or miso. Fermented for 2 weeks in stainless steel then aged on lees in ceramic lined horo tanks for 6 months."
Producer: Katsunuma Jozo
Prefecture: Yamanashi
100% Yamanashi grown Koshu grapes
Fermented in stainless steel for 2 weeks, aged in ceramic tanks for 6 months. Grown in a combination of clay, sand and volcanic black soil.
ABV: 11%
