ARUGA BRANCA CLAREZA
Pure, unoaked Koshu: citrus, nashi pear and white flowers over lively acidity, a light saline line and a clean bitter finish.
Koshu without oak, assembled for balance at the table.
Koshu from eastern Kofu Basin sites is assembled from several lots. Stainless-steel fermentation and enamel- or ceramic-lined tanks keep the wine focused on citrus, mineral lift and the gentle body gained from lees.
Two weeks of fermentation, then about six months on lees.
Ferment in stainless steel
The Koshu ferments for about two weeks in stainless steel, preserving its clean fruit and acidity.
Age on lees
The wine then spends about six months with its lees in an enamel- or ceramic-lined tank.
Keep oak out
No oak is used, so the grape's citrus, pear, mineral and gentle bitter tones remain clear.
Citrus and nashi pear, followed by saline freshness and gentle bitterness.
Lemon and grapefruit meet nashi pear and white flowers. The palate is lively and dry, with a subtle saline edge, restrained lees-derived body and a fine Koshu bitterness that keeps the finish precise.
Serve cool and let the wine stay close to the food.
Serve at 8–12°C. No decanting is required.
A slim, medium white-wine glass keeps the citrus and mineral detail focused.
Suitable with sushi, sashimi, dashi-led dishes, grilled white fish and lightly seasoned yakitori.
Verified recognition
Only recognition verified for this exact product or vintage is shown.
Koshu, pursued as a language of place.
Katsunuma Winery began in 1937 and has concentrated on Koshu as its defining grape. Under the principle of making the best possible wine even if only one barrel is produced, the family pursues precise vineyard work and restrained cellar choices that keep the variety and place in view.
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