1. Koshu: The Miraculous Wine

Yamanashi, one of Japan’s most famous wine producing regions, is home to Grace Winery, winner of a gold medal at a major international wine competition, three years running. It makes a white wine using Koshu grapes, a variety unique to Japan, which it cultivates. The dry wine is pure and elegant, and has a concentrated fruit flavor with crisp acidity. Very popular, it’s exported to twenty countries around the world, including Belgium, where it’s served at top-class restaurants. The wine's delicate flavor, which doesn’t clash with food, is highly prized in the current Japanese food boom fueled by the global trend to live healthier lives. The winery's chief winemaker is Ayana Misawa. Koshu is regarded as a low-sugar, delicate wine with moderate aromas. Japan's wine producing regions have to grapple with heavy rain during the growing season. We reveal how Ayana Misawa created a world-class wine in this challenging environment.