Trial cultivation started in 1990, and hedge cultivation in Koshu started in 2005 at Misawa Farm.
It currently reaches 4 hectares.
Compared with the conventional shelf-type cultivation method, Koshu of Misawa Farm has been found to have small grains, high sugar content (about 20%), and a different composition of organic acids.
Therefore, when the composition of Koshu’s organic acid from Misawa Farm was investigated over several years, it was confirmed that it contained far more malic acid than normal Koshu. Malolactic fermentation is a reaction in which lactic acid bacteria break down malic acid into lactic acid.
It is a fermentation that goes well with red wine and Chardonnay, but for a long time it was thought to be less likely to occur in Koshu, where the malic acid content is low.