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The wine was selected to the Toya Lake Summit dinner!

Asahi liquor Soleil Chino Koshu [2013] Soleile Chino Koshu

Asahi liquor Soleil Chino Koshu [2013] Soleile Chino Koshu
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Product Information

Country of origin: 日本 Place of origin: Yamanashi Prefecture
From the Koshu city Yanshan Chino yamadzi
Japan Grading, etc.:
Producers: Asahi liquor
Type: White dry Capacity: 720 ml
Grape varieties: Koshu
Cuisine: Saikyo miso and pork Shabu Shabu, chikuzen sauce

Koshu, Takao Ogawa grow on South-facing clay slope of 570 m above sea level. Less fertilizer, building organic soil by the power of the grass tillage character short cane pruning with a drafting student cultivation combined decrease will be grown with pesticides. Only this vineyard grapes ferment in French oak barrels. Will become the core for harvesting by the high acidity contribute to the wine structure and aging as well as sugar, flavor of barrels, aging gained a self-service, and strong wine.

Weather in 2012, ripe red Peel is in the high sugar content, high acidity. As usual in Hall Banc slowly press the barrel fermentation. 33% new oak barrel aged 7 months.

Karin and honey sauce, Apple, straw hat and warm fragrance. Attacks are sweet and firm acidity and exudes a taste hearty tannins derived from oak. Stone fruits such as apricot reminiscent of rich fruit ingredients, like the fruit. So still have a corner of further aging is fun.
Spicy steak with tempura, sushi, salmon and blue fish, sauteed and Parmigiano risotto etc.
Drinking temperature 13 degrees Celsius. Unfiltered raw refill for Lees and Tartar to settle. (Asahi liquor than)

Back label description
Chino Koshu 2013
Koshu city Yanshan Chino yamadzi dry
Production number 1665 book
To grow on South-facing slopes of the altitude of 600 m, Takao Ogawa Koshu has been fermented in French oak barrels. Karin, honey, lemon grass, pleasant fragrance. Under the influence of a long heat wave feel gentility while uncharacteristically, calm, eyes filled with fruity acidity. For unfiltered raw stuffing OLI and Tartar to settle is a component of the wine. Breakfast at around 12 degrees Celsius.

Latest Product Reviews (1)

Posted by けろ**** , 2014/01/18 05:09:48
ワインはどちらかというと赤のフルボディが好みなのですが、数年前に甲州を使った山梨ヌーヴォーを飲んで感動し、以来 甲州を使った白を飲み比べています。このワインは、エビフライをメインにした食卓で、家族二人で飲みました。冷蔵庫の冷蔵室に一週間ほど入れ、飲む直前に食卓へ出して抜栓。ワインクーラーに入れずに室温の食卓に置いたまま飲みましたので、抜栓後の温度管理はかなりいいかげんということになりますが、そのおいしさにスイスイと飲み進み、適度に冷たいと感じる間に飲み干していました。酸味の強い白は好みではないので、商品説明を読んでどの程度の酸味があるのか気になっていました。が、料理との相性もあったかもしれませんが、酸味はほとんど感じませんでした。ワイン好きの方への進物にも、自信を持って使えるワインだと思います。

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