A BIG turnout at the 3 day event for Ardbeg Night 2016!

2025-06-08

A Place to Express Your Authentic Self: MHD’s participation in Tokyo Pride 2025

MHD Moët Hennessy Diageo participated in Tokyo Pride 2025, one of the largest LGBTQ+ events in Asia, which celebrated its 14th edition this year. Held during pride month, June 7th and 8th, the Pride Festival welcomed approximately 273,000 attendees over two days, each coming together to celebrate and support the rights and diversity of the LGBTQ+ community. The event also saw companies, organizations, and individuals communicate their efforts toward diversity and inclusion from their respective standpoints.

This year marked a significant evolution for the event, with a name change from Tokyo Rainbow Pride to Tokyo Pride. The change reflects a broader scope, shifting the focus beyond LGBTQ+ rights to address various intersecting human rights issues, including gender, race, and disability. The central theme for the event, “Same Life, Same Rights”, delivers a strong message affirming that all lives deserve equal rights, free from discrimination and prejudice. Tokyo Pride 2025 will continue throughout pride month with a range of events, with the initiatives that aim to raise awareness of the complex challenges faces by the LGBTQ+ community and foster open dialogue around inclusion and equity.

As a platinum sponsor, the LVMH Moët Hennessy Louis Vuitton Japan proudly supported the event. On June 8th, around 250 employees from various maisons, including MHD, marched in the Pride Parade, which was filled with an atmosphere of warmth, solidarity, and celebration in the Shibuya and Harajuku areas. As part of MHD’s sustainability manifesto, "Living Soils, Living Together," our participation in Tokyo Pride represents one aspect of our ongoing commitment to “engaging with society”. This was also an opportunity to re-visualize DE&I (Diversity, Equity & Inclusion) initiatives both internally and externally, and to show a commitment to supporting and walking together with the community.

MHD, together with the LVMH Group, will continue to promote DE&I initiatives and strive to ensure that our corporate efforts spark new findings and learning opportunities for each and every employee.

MHD Moët Hennessy Diageo K.K.

2025-05-09

DOM PÉRIGNON

Dom Perignon Cellar Master Vincent Chaperon Visit ～「Dom Pérignon Society」New evolution in Japan～ Chef Natsuko Shoji welcomed as a new society member

Dom Pérignon, the prestige champagne distributed by MHD Moët Hennessy Diageo K.K. (located in Kanda-Jinbocho, Chiyoda-ku, Tokyo), is proud to announce the visit of its Chef de Cave, Vincent Chaperon, to Japan, during which he shared new developments regarding the activities of the "Dom Pérignon Society" in the country.

The Dom Pérignon Society is a global community of 130 top gastronomic chefs and sommeliers, led by Vincent Chaperon, Dom Pérignon's Chef de Cave. Founded 20 years ago in Italy, the Society is based on the principle of mutual inspiration and the sharing of moving experiences. According to Chaperon, “The art of gastronomy and fine wine have always been closely connected. By sharing knowledge and working collaboratively with chefs and sommeliers, we can foster a deeper understanding of gastronomy.”

The Dom Pérignon Society aims to deepen connections with world-renowned chefs and sommeliers and contribute to the future of gastronomy through ambitious projects of creativity and expression. Together with Vincent Chaperon, members of the Society reveal the multifaceted character of each Dom Pérignon vintage through their own unique creations.

Expansion of the "Dom Pérignon Society" in Japan: Welcoming Chef Natsuko Shoji as a new member.

In Japan’s fine dining scene, Dom Pérignon continues to pursue the creation of new value together with more talented chefs and sommeliers. With the mission of delivering unique experiences that awaken new sensations, the Society aims to elevate the significance of its activities in the country.

Following the current Japanese members of the Society—Yoshihiro Murata of the three-Michelin-starred Kikunoi (2025), Yoshihiro Narisawa of the two-Michelin-starred NARISAWA (2025), Takashi Saito of Sushi Saito, and Yusuke Takada of the two-Michelin-starred La Cime (2025)—Dom Pérignon now welcomes Chef Natsuko Shoji, owner-chef of été in Yoyogi-Uehara, Tokyo, as a new member whose work exemplifies the shared values of the Society.

→Embodiment of Craftsmanship: Chef Shoji embodies the artistry and refined spirit that define Dom Pérignon. The innovative creations at her restaurant été are the result of unwavering craftsmanship, precision, and a relentless pursuit of excellence—values that deeply resonate with the Maison.
→Pioneering Innovation: As the first Japanese woman to receive the Asia’s Best Female Chef award, Chef Shoji’s groundbreaking achievements reflect Dom Pérignon’s spirit of pushing boundaries and redefining possibility, as well as its commitment to innovation in champagne making.
→Rarity and Prestige: She offers a singular, intimate experience marked by the highest levels of luxury, excellence, and refinement.
→Cultural Leadership: Chef Shoji’s influence extends beyond the culinary world. By fusing gastronomy with fashion, she inspires contemporary lifestyle and cultural scenes.
→ Pursuit of Perfect Harmony: From flavor to presentation and technique, her pursuit of harmony in every aspect of her craft mirrors Dom Pérignon’s mission to achieve the highest standards of quality, artistry, and timeless appeal through constant reinvention.

Looking ahead, the Dom Pérignon Society will continue to deepen its relationships with exceptional chefs and sommeliers through special collaboration dinners, workshops, and exclusive events. Guests will have the rare opportunity to enjoy back vintages of Dom Pérignon—normally difficult to find—paired with creative cuisine at Society-affiliated restaurants.
Please note that offerings vary by restaurant. For details, please contact each venue directly.

■Comment from Dom Pérignon Cellar Master Vincent Chaperon.
“Dom Pérignon and refined gastronomy have a mutually inspiring and elevating relationship. I’ve had the pleasure of working with Chef Natsuko Shoji for the past two years, and I’ve been continually impressed by her deep love for Dom Pérignon, her unique personality, artistic sense, creativity, and above all, her humanity. She also demonstrates a thoughtful approach to passing on her legacy to the next generation through meaningful dialogue with others. I am truly looking forward to continuing our journey together. ”Dom Pérignon and refined gastronomy have a relationship of mutual inspiration and enhancement. I have been working with Chef Natsuko Shoji for two years now, and she has a love for Dom Pérignon, a unique personality, artistry, creativity, and yet is very human. I am also impressed by her thoughtfulness regarding inheritance to the next generation and her attitude of communicating with various people. I am very much looking forward to working with her in the future."

■ Comment from été Chef Natsuko Shoji.
“Dom Pérignon is a truly special champagne to me. As it is often called ‘the art of time,’ it is not swayed by fleeting trends, but is crafted with a long-term perspective, maintaining its singular taste to this day. Remarkably, about 1% of the grapes used still come from the vineyards cultivated by Dom Pierre Pérignon himself since 1668, preserving the origin at its core. I see it as a true piece of art that carries his DNA. It is an incredible honor to collaborate with Dom Pérignon.”

■ Dom Pérignon Society Member of Japan

Yoshihiro Murata
Kikunoi - 2025 Michelin 3 stars★★★
Born as the eldest son of the long-established ryotei Kikunoi in Kyoto’s Gion district, Yoshihiro Murata traveled to France during his university years to train in French cuisine. After graduating, he further refined his skills at the renowned Kamo- man restaurant in Nagoya. In 1976, he opened Kikunoi Kiyamachi.
Murata has dedicated his life to accurately sharing Japanese cuisine with the world and creating dishes for the greater good of society. Over the years, he has received numerous prestigious awards, including being named a “Contemporary Master Craftsman” and a “Distinguished Contributor to Industry” by Kyoto Prefecture in 2012. In 2013, he was honored with the Kyoto Prefectural Cultural Achievement Award, followed by the Regional Cultural Merit Award for Arts and Culture in 2014. In 2017, he received the Commissioner for Cultural Affairs Award. In 2018, he was awarded the 5th Niigata International Food Award – Sato Tozaburo Special Prize, the Medal with Yellow Ribbon, and was recognized as a Person of Cultural Merit. Most recently, in 2024, he was honored with the 56th Food Industry Achievement Award.

Yoshihiro Narisawa
NARISAWA - Michelin Two Stars★★(2025),
Michelin Green Star
Yoshihiro Narisawa has established a unique culinary genre called "Innovative Satoyama Cuisine," which explores and expresses the rich food culture and ancestral wisdom of Japan’s satoyama—its traditional rural landscapes. His cooking reflects deep respect for nature and promotes “Beneficial and Sustainable Gastronomy,” offering cuisine that is both beneficial to the mind and body and environmentally conscious.
In 2010, Narisawa was recognized as one of the “World’s Most Influential Chefs” at Madrid Fusión, the world’s premier culinary conference held in Spain. In 2018, he became the first Japanese chef to win the Grand Prix at the International Gastronomy Society. He was also responsible for the cuisine at the G20 Osaka Summit leaders’ dinner in 2019. Narisawa has been consecutively selected for 14 years in the “World’s 50 Best Restaurants” list.

Takashi Saito
Sushi Saito
After graduating from high school, Takashi Saito trained at a renowned sushi restaurant in Ginza. In 2000, he joined Sushi Kanesaka, and in 2004, he was entrusted with the management of its Akasaka branch. In 2007, he rebranded the Akasaka restaurant as Sushi Saito and became independent. The restaurant quickly earned one Michelin star, and in 2009 it was awarded three Michelin stars, which it maintained for 10 years until voluntarily returning the rating in 2019.
Starting with the opening of Sushi Saito at the Four Seasons Hotel Hong Kong in 2018, he has since expanded his brand to seven locations, including produced establishments. He is also dedicated to nurturing the next generation of chefs.

Yusuke Takada
La Cime - Michelin 2 stars★★ (2025)
After graduating from Tsujicho Culinary School, Yusuke Takada trained in France before returning to Japan in 2009. In 2010, he established a place to express his own culinary philosophy, earning his first Michelin star in 2012. He was elevated to two stars in 2016 and has maintained this rating through 2025.
Takada deeply explores traditional Japanese ingredients, fermentation, dried goods, and seasonings, blending ancient wisdom with global techniques and sensibilities to create new culinary expressions. Attuned to the changing seasons, aromas, and the voice of ingredients rooted in their local terroir, he pursues a cuisine that can only be born in Japan.

Natsuko Shoji
été
After graduating from Komaba Gakuen High School’s Food Preparation Department, Natsuko Shoji trained at Le Jeu de la Assiette (now Recte) and Florilège before becoming an independent owner-chef. In 2014, at the age of 24, she opened été as a specialty sweets shop. Her fully reservation-based cakes adorned lavishly with seasonal fruits, known as Fleur d’été, gained attention as “phantom cakes.”
In 2015, she opened été, a fully private restaurant accepting only one reservation per day by introduction. In 2020, she received the Best Pastry Chef Award at Asia’s 50 Best Restaurants. In 2021, she became the first Japanese female chef to be ranked in Asia’s 50 Best Restaurants, and in 2022, she was awarded Asia’s Best Female Chef.

2024-05-10

Celebrating diversity: Our proud participation in Tokyo Rainbow Pride 2024

We at MHD Moët Hennessy Diageo are thrilled to announce our participation in “Tokyo Rainbow Pride 2024”. Marking the 30th anniversary of the first pride event in Japan, this year's Tokyo Rainbow Pride was held in Yoyogi Park for two days from Saturday, April 20. A record number of approximately 270,000 people* celebrated gender diversity and equality. (*According to the organizer)

MHD participated in the event as a member of the LVMH Group. MHD employees marched in the parade held on Sunday, April 21, along with approximately 250 LVMH Moët Hennessy Louis Vuitton Japan and Group brand employees and their families.

As a member of the LVMH Group, we value diversity, equity, and inclusiveness (DE&I) and are proud to stand with the LGBTQ+ community in celebration of individuality and love.

This event represents more than just a parade; it is a powerful testament to the progress we have made towards acceptance and understanding. It also highlights the ongoing challenges we must still address. At MHD, we believe that our workforce should reflect the diverse tapestry of the communities we serve. We strive not only to create products and services that resonate with people from all walks of life but also to foster an environment where every employee feels seen, heard, and valued.

Our participation in Tokyo Rainbow Pride is just one aspect of our ongoing commitment to promoting DE&I both within our workplace and in society at large.

MHD Moët Hennessy Diageo K.K.

2024-03-05

MHD Artists Scholarship Program - Award Winners

MHD Moët Hennessy Diageo has continuously supported the activities of the non-profit organization Able Art Japan since 2017, and in 2020 launched the MHD Artists Scholarship Program to offer aid for artists with disabilities.

This is the fourth time since we began the Able Art initiative. We have received 14 applications for the 2023 scholarship, and our Able Art Scholarship team selected six winners.

The winners have been working on their artworks since last year, and their works were exhibited at our offices in Tokyo, Sendai, Nagoya, Hiroshima and Fukuoka from 15-30 January 2024.

We will continue to support Able Art Company artists through exhibitions, workshops, and other activities.

The winners for 2023 are as follows.

(1) Winner: Yukio Sakai (right: representative work)

Collection of works: https://ableartcom.jp/ishii-yukio/

Application details: A 100-page croquis to express gratitude to his mother

Comments from judges: I am sure that his mother will be pleased with his work, so I would like to support him.

I can feel his passion for his mother, and I would like to support him.

(2) Winner: Takahiro Uchida (right: representative work)

Collection of works: https://garaku-ch.org/artist-uchida/

Application details: Exhibition of pencil drawings and acrylic paintings of liquor bottles

Comments from judges: I can very much relate to the work because they are bottles of liquor.

(3) Winner: Tomoko Urushima (right: representative work)

Collection of works: https://garaku-ch.org/artist-uchida/

Application details: Holding a solo exhibition

Comments from judges: I was attracted by the warmth of her style. I would like to see more of her work.

(4) Winner: Kanade

Application details: Creating a picture book in collaboration with her sister

Comments from judges: I look forward to the day when children will be able to pick up a copy of her picture book.

(5) Winner: Hironori Kobayashi (right: representative work)

Collection of works: https://ableartcom.jp/kobayashi-hironori/

Application details: Creating a 3D work and materializing it with a 3D printer

Comments from judges: I am excited because it’s hard to imagine what kind of art he can create with a 3D printer.

I am looking forward to his creation because most of the works I have seen so far were two-dimensional. Good luck with your new challenge! I support you!

(6) Winner: Yuma Suda (right: representative work)

Collection of works: https://ableartcom.jp/suda-yuma/

Application details: Creating a picture book

Comments from judges: I am looking forward to seeing what kind of story it will be!

I think this work has an impact, and I can feel its energy and impact. I am looking forward to seeing how it will turn out when it becomes a picture book.

【Able Art Japan】　http://www.ableart.org/

【Able Art Company】 https://www.ableartcom.jp/

MHD Moët Hennessy Diageo K.K.

2024-02-26

DOM PÉRIGNON

A one-night-only pairing dinner “TENJIN x Dom Perignon x Special Matsuzaka Beef” will be held on March 22nd (Friday)

ROKU KYOTO, LXR Hotels Resorts is holding a one-night-only dinner event "Dom Perignon x Specialty Matsusaka Beef Pairing Dinner" where you can enjoy the pairing of France's finest champagne "Dom Perignon" and "Specialty Matsusaka Beef" at the restaurant "TENJIN". TENJIN” will be held on Friday, March 22, 2024.

2024-01-30

KRUG

“KRUG FOUR HANDS DINNER” will be held for a limited time with the theme of “lemon” performed by KRUG ambassador chefs from Japan and Singapore.

Krug is holding a limited-time event where Krug ambassador chefs Kenta Kayama (Japan) of Margotto e Baciare and Kenjiro Hashida (Singapore) of HASHIDA SINGAPORE will offer a pairing menu with the theme of "KRUG x LEMON." KRUG FOUR HANDS DINNER" will be held.

2024-01-18

MHD offers donations to support Noto Peninsula Earthquake disaster relief

We would like to express our heartfelt sympathy to those affected by the 2024 Noto Peninsula Earthquake.

MHD Moët Hennessy Diageo K.K. (President Bruno Yvon) has decided to donate a total of 3 million yen to organizations providing disaster relief in the affected areas. AAR Japan, Good Neighbors Japan, and Japan Heart will receive 1 million yen each from the MHD Emergency Disaster Relief Fund.

We hope for the earliest possible restoration and recovery of the affected areas.

MHD Moët Hennessy Diageo K.K.

【About the MHD Emergency Disaster Relief Fund】

Natural disasters have repeatedly hit Japan, causing extensive damage throughout the country. We, at Moët Hennessy Diageo K.K., are taking this seriously.

In 2019, the MHD Emergency Disaster Relief Fund was established within the NPO Public Resources Foundation. We have determined the criteria for providing donations from the fund to the most appropriate emergency relief organizations under the Foundation's proposal in the case of a “specified natural disaster.” Once a natural disaster happens, the government would usually designate as a "specified emergency disaster” within a week. Our relief fund is operated based on these criteria.

MHD Moët Hennessy Diageo K.K Social Contribution

*Released information are valid at the time of publication

2024-01-15

RUINART

Three popular stores in Kobe and Kyoto will be holding a collaboration event where you can enjoy food pairing menus with Ruinart!

Three popular restaurants in Kobe and Kyoto have created a pairing menu with Ruinart using crab, duck, and beef.