Operated by Jun Co., Ltd., "wa-syu OFFICIAL ONLINE SHOP (hereinafter referred to as wa-syu)" is an online shop proposing the pleasures of Japanese wine.
Currently, <IWAI KAMOSHI-SPARKLING No.2>, the second collaboration wine between "wa-syu" and Yamanashi Prefecture winery "Iwasaki Jozo (Chateau Honjo)," is on sale.
While the first collaboration, <IWAI KAMOSHI-SPARKLING No.1>, was a sparkling wine that captured juicy fruitiness and gentle bubbles, the second collaboration wine is said to be a unique sparkling wine that incorporates the production method of "orange wine."
Here, we introduce what kind of wine it is.
A rare sparkling wine incorporating "skin contact" (kamoshi)
The most notable feature of <IWAI KAMOSHI-SPARKLING No.2> is, above all, the adoption of "kamoshi" (skin contact).
Kamoshi is a technique in which the skins and seeds of white grapes are macerated in the grape juice, just like red wine, with the aim of extracting components derived from the skins.
Incidentally, wine made using this technique is called "orange wine," which has gained global popularity in recent years.
However, if the skin contact technique extracts too much, components such as polyphenols are heavily drawn out and increase bitterness, while if the time is too short, aromatic compounds are not properly extracted and the flavor fails to gain depth.
Given that this exquisite skin contact was brought to success in perfect condition and then further crafted into a sparkling wine, it can be said that the potential possessed by <IWAI KAMOSHI-SPARKLING No.2> is remarkably high.
A meticulously crafted bottle finished through traditional secondary fermentation in the bottle
In addition, <IWAI KAMOSHI-SPARKLING No.2> is characterized by employing "traditional secondary fermentation in the bottle," which is adopted in authentic regions such as Champagne, Cava in Spain, and Franciacorta in Italy.
Sugar and yeast are added to the wine that has completed primary fermentation, and it is bottled again.
It gets this name because the second fermentation takes place inside the bottle.
It is extremely labor-intensive, quality control is demanding, and high technical skill is required to achieve superior quality.
This time, <IWAI KAMOSHI-SPARKLING No.2> was crafted by Soma Shiraishi, an energetic young winemaker at "Iwasaki Jozo." (He also crafted No.1.)
By continuing bottle fermentation for 6 months after the completion of "No.1" and disgorging (removing sediment) in the final step, a finish with a smooth mouthfeel and an elegant impression was achieved.
Topping up with the same wine intentionally without dosage (adding sugar) is also a unique approach.
According to him, other winery members and experts well-versed in sparkling wine have praised it, saying, "I had no idea something like this could be made from Koshu."
It can truly be described as a higher-tier Japanese-made sparkling wine that can only be tasted here.
Enjoying <IWAI KAMOSHI-SPARKLING No.2>
According to "wa-syu," it is recommended to chill <IWAI KAMOSHI-SPARKLING No.2> to 6–8°C to start drinking.
At low temperatures, aromas such as toast derived from yeast and malolactic fermentation are primary, and the mouthfeel is fresh.
As it reaches 10°C or higher, aromas of apples and citrus arise, shifting to a juicy, soft flavor, and one can enjoy taut minerality along with crisp acidity.
Furthermore, tasting it alongside <IWAI KAMOSHI-SPARKLING No.1> reportedly makes each other's individuality even easier to understand.
<IWAI KAMOSHI-SPARKLING No.1> is characterized by fresh citrus aromas combined with pleasant scents of pain de mie and toast derived from yeast, a juicy mouthfeel, juicy fruitiness, and gentle bubbles.
Compared to that "No.1," <IWAI KAMOSHI-SPARKLING No.2> is said to possess meticulous, fine-textured finesse, offering a fresh taste balanced with depth and richness.
Incidentally, recommended pairings were also introduced.
- Carpaccio
- Apple and celery salad
- Dishes that celebrate the freshness of ingredients, such as sushi
- Yakitori chicken tenderloin (with wasabi or plum paste, etc.)
It would be wonderful to choose between "No.1" and "No.2" depending on the meal or occasion.
The label is stylish too!
The collaboration wines between "wa-syu" and "Iwasaki Jozo" boast not only good quality but also dedication to their labels.
Designed with the image of the vineyard landscape in "Iwai Village," the birthplace of Japanese wine, a modern Japanese worldview is reportedly expressed by harmonizing vivid tones and artistic character that fuse novelty based on Japanesque expression.
When lined up together with "No.3," scheduled for release in winter 2021, the labels appear designed so that the vineyard landscapes connect like a single painting, so why not collect all three?
<IWAI KAMOSHI-SPARKLING No.2>, a precious collaboration wine that can only be found here.
Be sure to take this opportunity to check it out!
Product Details
IWAI KAMOSHI -SPARKLING No.2
¥6,930
Sparkling wine
Yamanashi Prefecture
Iwasaki Jozo
Koshu 100%
2020
Dry
Fruity
12% 750ml
IWAI KAMOSHI -SPARKLING No.1
¥5,940 (tax included)
Sparkling wine
Yamanashi Prefecture
Iwasaki Jozo
Koshu 100%
2020
Dry
Fruity
12% 750ml
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