JAPANESE WINE
RUBAIYAT Koshu Sur Lie
- ABV
- 12.5%
- Volume
- 750 ml
Delicate Japanese citrus and white peach, given savoury breadth and a creamy mid-palate through months of lees contact.
Koshu from Katsunuma, built for clarity and quiet depth.
Koshu grown around Fujii and Iwai in Katsunuma forms the whole wine. Its restrained fruit is not pushed toward overt aroma; instead, bright acidity and the texture gained from lees contact carry the structure.
Keep the wine on its lees until close to bottling.
Ferment Koshu
Koshu from Katsunuma is fermented into a dry white wine.
Leave it on the lees
After fermentation, the wine remains in contact with its lees for several months rather than being racked immediately.
Bottle with texture intact
Lees-derived volume and savoury depth are retained while the citrus freshness stays precise.
Japanese citrus, white peach and a rounded, savoury centre.
Pale in colour, with yuzu- and sudachi-like citrus and white peach. Lively acidity keeps the wine fresh, while the lees bring a fuller, gently creamy middle and a clean, savoury finish.
Cool enough for freshness, not so cold that the texture disappears.
Serve at 8–12°C; the upper end reveals more lees-derived volume.
Use a medium white-wine glass to hold the citrus detail and mid-palate texture together.
Its acidity and savoury breadth suit sashimi, sushi, dashi-led dishes and lightly fried seafood.
A Katsunuma winery that helped define dry Koshu.
Marufuji Winery was founded in Katsunuma in 1890 and remains family-run across four generations. Its historic winery is part of the Japan Heritage story of 140 years of Japanese wine, while its work with sur lie helped establish a modern benchmark for dry Koshu.
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