Positioned as an ideal match for yakitori and wagyu beef, WAH Red has been developed in partnership with Japanese chef Toru Hashimoto and follows last year’s launch of the sushi-friendly WAH White.
Together, the wines aim to tap into a growing demand for wine among Japanese consumers when dining.
According to Wine Intelligence data from August 2012, 90 per cent of wine consumed in Japan is drunk in restaurants, with the drink becoming more and more popular among younger Japanese adults.
Meanwhile Euromonitor figures from 2011 suggest red wine accounts for 58 per cent of the Japanese wine market.
“Wine is an increasingly important part of dining in Japan,” Jacob’s Creek Japan marketing manager Paul Summers said.
“Wine consumption has risen to around 3 litres per head, and Japan is now the 15th largest wine consumption market in the world.
“Yet until now there were no wines created specifically with a Japanese master-chef to match Japanese cuisine.”
Available exclusively in Japan from 3 March 2014, WAH Red will carry an RRP of ¥1,680 (around AU$316) and is expected to sell for around ¥3,500 (about AU$659) in restaurants.
For the original article, visit www.thedrinksbusiness.com/2014/01/jacobs-creek-launches-wagyu-wine/