This wine is from the "Kurambon" series, Kurambon's varietal wine series (wine made primarily from a single grape variety). The series includes reds, whites, and a rosé. The Kurambon Koshu grape is more brightly acidic than other Koshus out there, reflecting owner Nozawa's view that acidity is important to Koshu—too little and the taste falls flat. It also has a slightest pétillance, or effervescence, adding to the lifting, refreshing feel of the wine. Made with the free-run juice, which is the juice released by a pile of grapes when their skin split under their own weight before they are pressed mechanically. In white wine, this initial juice is considered to be of the highest quality due to their minimal contact with the brittle elements of the pips, skin, and stems.