White wine, 750ml, synthetic cork, 12.3% alc, Koshu from Yamanashi Prefecture, natural fermentation, chaptalized, sulfites added. This is the 2023 Koshu Cuvee Takashi that was barrel-aged after its initial release. A great vintage from Yamanashi. Koshu grown by Takashi Yano, with sugar content exceeding 18 degrees Brix. A luxurious pressing, with a 60% juice yield. 5ppm of sulfites added during pressing. Low-temperature fermentation at 6 degrees in stainless steel tanks, barrelled just before fermentation was complete. Bottled directly from the barrel. Unfiltered, but with no or very little sediment in the bottle. The attack and flavor, accompanied by oak aromas, have similarities to Burgundy Chardonnay. While I used to be skeptical of likening Koshu to Chardonnay, if I were to daringly name an appellation for this wine, it would be like Puligny-Montrachet. It harmonizes beautifully with the barrel aging at an excellent level and has good body. Aromas of lime, apple, green apple, pineapple, grapefruit, white peach, nuts, vanilla, and white flowers. Pairs well with crustaceans such as shrimp and crab, as well as salmon, tuna, and squid sashimi.