Grace, Private Reserve Hishiyama Koshu, Katsunuma

The Hishiyama is much softer on the nose and more floral than the Kayagatake Koshu. The grapes are grown at an altitude of 500 metres, hand picked in early October, and fermented in stainless steel. The palate is more expansive but less intense, with white floral notes, citrus, a saline hint, and some creamed rice in the background. Good acidity and length. Tank sample.