A Japanese grape variety used for white wine. It is a variety native to Japan and can also be eaten raw. It is the most produced wine grape in Japan, with over 95% of it being grown in Yamanashi Prefecture.
Based on DNA analysis and other evidence, it is believed that Koshu was introduced from Europe via the Silk Road, through repeated hybridization, and then established in Japan.
Because the skin of the fruit is light purple, it is also called "gri-budo" (gray grapes).
In the past, wine made from Koshu grapes was often criticized for lacking individuality in appearance, aroma, and flavor. However, thanks to improvements in cultivation methods and brewing techniques, the wine now has a delicate and elegant aroma and flavor, and is highly regarded not only in Japan but also overseas.
In 2010, it became the first indigenous Japanese grape variety to be registered with the International Organization of Vine and Wine (OIV), making it possible to sell wine with "Koshu" on the label around the world, including in the EU.
