The Japanese have a talent for subtle complexity in their drinks. Winemaker Ayana Misawa's Koshu wines are long on the finish but light on the palate. Destined for the dinner table, these wines are classy pairings with the right food. The wine is fermented in stainless steel to preserve the naturally-occurring acidity and pure fruit flavour of the Koshu variety. It's then matured a further three months on its fine lees, adding richness and complexity. The final white wine is light and delicate with notes of lemon, grapefruit and a long refreshing finish.