COCO FARM & WINERY
Ashikaga, Tochigi
Grapes: Koshu 74%, Chardonnay 18%, Riesling Lion 3%, Bacchus 2%, Petit Manseng 2%, Albariño 1% (Yamanashi, Nagano, Tochigi, Yamagata)
Type: White
Style: Off-dry, light-bodied
Colour: Pale gold
Alcohol: 10.5%
Wild yeast: Yes
Any added sulphites: 22 ppm
Filtered: Yes
Serving temperature: 7-10°C
Production: 24,429 bottles
Please store in a cool, dark place.
Tasting notes
Aromas of pear, loquat and banana are layered with fermentation-derived notes reminiscent of yoghurt and ginjo-style fragrance, along with a hint of clove-like spice. On the palate, sweetness and acidity are well balanced, complemented by a gentle bitterness reminiscent of Japanese citrus peel. The texture is soft and rounded, with a subtle salinity and savoury depth adding interest on the finish. With 11.4 g/L of residual sugar, it is an off-dry white wine. The wine is expected to show its appealing sweetness and umami through around 2027. From 2028 onwards, further ageing should bring greater integration, along with notes of dried fruit and gentle toastiness. It can be enjoyed for around five days after opening.
Food pairing
Grilled clams, marinated dried daikon, grilled kinki (rockfish), bamboo shoots simmered with wakame, agedashi tofu, smelt tempura, grilled poulet jaune, nasi goreng, yose-nabe hot pot, oden, foie gras terrine, Thai glass noodle salad, grilled eel (shirayaki style), simmered taro, conger eel tempura, miso-marinated black cod (Saikyo-yaki).
Winemaking
“Ashicoco” is a white wine made primarily from Koshu, a grape variety native to Japan, and has been produced every year since 1984, when Coco Farm & Winery first began making wine. The 2024 vintage is based on Koshu, with additional blending grapes including Chardonnay, Riesling Lyon, Bacchus and others. A portion of the Koshu used in this vintage also comes from 2022 (12% of the final blend).
The destemmed grapes were gently pressed, and the juice was cold-settled overnight. The following day, it was racked off the lees (débourbage) and transferred into stainless steel tanks. To preserve the wine’s aromatics, the temperature was kept below 18°C, and fermentation proceeded with wild yeasts for around two weeks. The Koshu component was chaptalised to help achieve better balance on the palate. At the point where sweetness and acidity were in optimal harmony, the tank was cooled and the wine was racked off the heavier lees to stop fermentation. The 2024 wine was aged in stainless steel tanks for approximately six months, while the 2022 Koshu portion was aged for around 29 months. The wines were then racked, blended, and filtered before bottling.
With its fresh fruit aromas and gentle, rounded texture, this wine is enjoyable not only for those new to wine, but also for more experienced drinkers. It pairs beautifully with a wide range of Japanese cuisine, especially dishes using traditional fermented seasonings such as soy sauce, miso, and mirin, and it is equally at home on everyday tables featuring Japanese, Western, and Chinese dishes side by side—an extremely versatile Japanese white wine.
Selected vintages (2012, 2013, 2015, and 2021) have also been served on JAL international flights, including First Class and lounges, as well as Business Class.
Nutrition Facts per 100ml
Energy: 88 kcal
Fat: 0 g
- Saturates: 0 g
Carbohydrate: 5.0 g
- Sugar: 5.0 g
Protein: 0.2 g
Salt: 0g
