Domaine Hide - Koshu Tsubo Orange

Koshu Tsubo Orange 2023 is a distinctive expression of Japan’s native white grape, Koshu. Made using carbonic maceration and aged in both ceramic jars and tanks, it reflects Domaine Hide’s dedication to craftsmanship and natural winemaking. The name “Tsubo” refers to the Kyoto-made ceramic jars specially designed for this wine, which add texture and minerality to its character. 

Tasting Notes

Apricot, lily, and orange lead the aroma, followed by gentle hints of clove and almond. Reminds of orange wines from Georgia or northern Italy. On the palate, it is light and floral, with flavours similar to citrus-infused tea and a subtle minerality from the ceramic jars. It carries the pleasant bitterness typical of Koshu and soft tannins from the grape skins. Best enjoyed within a few hours of opening to capture its freshness. 

Winemaking

Koshu is Japan’s oldest grape variety, with over 1,000 years of history and European ancestry brought to Japan via the Silk Road. Today, it is mainly cultivated in Yamanashi Prefecture and is known for its reddish-purple skin and abundant juice. Domaine Hide, once focused on red varieties, was drawn to the beauty of Koshu and now grows 40 acres of it. 

After fermenting Koshu grapes with the carbonic maceration method, the wine was pressed and aged equally in ceramic jars and tanks before blending. The jars were developed in collaboration with Kashogama, a Kyoto pottery led by fourth-generation craftsman Kasho Morioka. These are Japan’s first ceramic vessels made specifically for aging wine. Unlike amphorae, they are uncoated inside, allowing the clay’s natural qualities to influence the wine and create its unique flavour. 

Food Pairing

Houtou hot pot, salt-grilled mackerel, miso-marinated salmon, sansho-grilled chicken, or tempura (maitake mushrooms, shrimp, lotus root). Also pairs well with shio-koji pickled vegetables, nukazuke, Shaoxing-steamed shrimp, tapenade, spicy tahini noodles, or achaar.