The grapes Koshu Private Reserve Hishiyama Grace Wine were gently pressed in a pneumatic press, prior to being fermented in stainless steel tanks to preserve the naturally occurring acidity and pure fruit flavours of the Koshu variety. The Koshu Private Reserve Hishiyama Grace Wine maturation took place in stainless steel tanks, where this wine spent six months on its fine lees, adding rich complexity.
Made from Japan’s most important indigenous grape variety: Koshu. The grapes for the Hishiyama Private Reserve are grown in a vineyard with a complex granitic soil structure. The warm climate promotes healthy grapes with a good phenolic maturity at harvest time. A modern long cordon training system is being used as an alternative to the traditional trellising methods. Significant advances have been made in limiting yields and focussing on canopy management. These endeavours have concentrated flavours and sugars, balancing the high acidity that occurs naturally in this variety.
Grace Wine was established in 1923, in the Katsunuma province, the birthplace of the Japanese wine industry. The Grace Wine winery believes that great wine is made in the vineyard, they were the first to research and introduce European training and pruning methods introducing such as using long cordon training and Vertical Shoot Positioning in 1990. The wines are made in a modern way to retain the delicate characteristics of this individual and exciting grape variety.