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The New York Times

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  • Nous sommes désolés, mais à l'heure actuelle, les articles sont uniquement disponibles en anglais

Japanese Wineries Betting on a Reviled Grape."

THE Japanese have made wine for years, it is just that no one outside Japan wanted to drink it, particularly if it was sweet swill made from a native table grape called koshu.
But Ernest Singer thinks koshu deserves a place among the world’s fine white-wine grapes.

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The Guardian

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"Japanese wine forces grape snobs to think again"

Previously known for poor-quality plonk, the nation's winemakers are now using 100% domestically grown grapes to produce fine, sushi-friendly wine for the world.

The central region, where 90 wineries operate in the shadow of Mount Fuji, is now producing drinkable wines from chardonnay and other European grapes.

Amid a global boom in interest in Japanese food, Koshu is being touted as the perfect accompaniment to sushi's subtle flavours and delicate textures.

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The Japan Times

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"Koshu wine gets uncorked abroad"

On June 19, Shizen, a white wine made in Japan with the native Koshu grape, will make its debut at Vinexpo, Bordeaux. By exhibiting at one of the wine industry’s most important events, Ernest Singer, the man behind Shizen and a project to improve winemaking in Japan, is declaring his confidence in Koshu wine to the international community."

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The Japan Times

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"Koshu stands out as sip of summer"

The occasion was historic because this is the first year that a Japanese wine has been accepted for sale in Europe, and both Parker and Dubourdieu had a big role to play in this groundbreaking development.

The wine is Koshu Shizen and its consultant oenologist is Dubourdieu. Parker brought global attention to the project by tasting the first vintage Dubourdieu produced, back in 2004, and giving the wine a score of 88 points (out of a possible 100), declaring that it had great potential for improvement over the years.

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