F.O.S. stands for “Fermented on Skins.” Since 2004, Coco Farm has fermented Koshu — Japan’s signature white grape, usually made into pale, light wine — together with its skins and seeds, red-wine style, to show off the variety’s naturally firm tannin and depth. The result is a deeply colored, richly aromatic orange wine with notes of dried citrus peel, dried apricot, and tea leaf, a distinctive grip of tannin, and a flavor profile that keeps shifting in the glass. It has real aging potential, developing well over a decade.