Join Raku Oda DipWSET, supported by Koshu of Japan, to explore Koshu from the region of Yamanashi.
Event details
Koshu is a uniquely Japanese grape. The delicate pink colour of its berries resembles the shades of the cherry blossoms for which Japan is famous and it makes wide ranges of styles from sparkling to orange to white.
Yamanashi is Japan's most historic wine region and has a long association with the Koshu grape. The region lies to the north of Mt. Fuji in the middle of the main island and the dynamic geography creates a range of unique micro climates resulting in a diversity of styles.
During the evening, you will explore ten exciting styles of Koshu from across Yamanashi as well as discover how to pair these wines with food, helped by a selection of Japanese snacks and Western cheeses.
Example wine list
- Fujiclair Winery - Koshu Sparkling
- Chateau Honjyo - Koshu Sparkling Hoshiai-no-sora
- Sainte Neige Wine Co. - Makioka Koshu Orange Wine
- Lumière Winery - Prestige Class Orange
- Kurambon Wine Co. - Sol Lucet Koshu
- Manns Wine Co. - Yamanashi Koshu
- Katsunuma Jozo Co. - Aruga Branca Issehara
- Chateau Mercian - Iwade Koshu Ortum
- Suntory - Tomi No Oka Koshu
- Grace Wine - Koshu Misawa Vineyard
Tasting level
Intermediate: An in-depth exploration of a particular topic. Some prior knowledge is beneficial – such as a WSET Level 2 qualification – but these sessions will be enjoyable and educational for anyone with an interest in the subject.
About the presenter, Raku Oda DipWSET
Raku is an assistant head sommelier at The Fat Duck and Master of Wine student.
He was educated in Shimane University in Japan and graduated with a geology degree. During his studies he worked part-time for a restaurant and found wine service fascinating.
In 2004, Raku moved to Tokyo to start to follow his full-time restaurant profession. His career started as a waiter at Californian restaurant, Tableaux. He then stepped up to a sommelier at Michelin-starred Le 6eme Sens.
He moved to London in 2010 to study for the WSET Diploma in Wine. Since then he has worked as a head sommelier at Yashin Sushi, the beverage purchasing manager for Yashin Ocean House, before joining The Fat Duck in 2020.
Booking terms and conditions
Payment in full must be made at the time of booking and places are not confirmed until payment has been received. Unfortunately we cannot take provisional bookings.
Cancellations and transfers
- Cancellations and transfers can be made up to two weeks before the event.
- Cancellations within 10 working days are non-refundable and cannot be transferred to another event.
- If you need to change a name on the booking, please give us as much notice as possible.
- WSET School London reserves the right to cancel an event. If necessary, a full refund or transfer will be offered.
Please note: The sample list and speaker/s may be subject to change.