Glenmorangie’s 10th private edition “ALLTA”, launching on 6th March, unveiling its first whisky created using wild yeast.

2019-03-06

GLENMORANGIE

Glenmorangie Allta marks the tenth anniversary of Glenmorangie’s award-winning Private Edition series, for which an intriguing, limited-edition single malt whisky has been released every year since 2009.

Dr Bill Lumsden, Glenmorangie’s director of distilling, whisky creation and whisky stocks, was inspired to create Glenmorangie Allta as he gathered samples of Cadboll barley from fields near the Distillery. Discovering that the barley nurtured a previously unidentified species of wild yeast, he set out to bring the two together in this innovative whisky – using the wild yeast to carry out fermentation exclusively on the local barley from which it came.

Revealing the importance of yeast to the myriad flavours found in Scotch whisky, Glenmorangie Allta’s rich and fruity character opens up compelling possibilities for the future of single malt.

For further information on Glenmorangie ALLTA, please refer the link (Japanese only).

www.mhdkk.com/glenmorangie/PE

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.

2024-02-26

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.

2024-01-15

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.

2023-11-22

RUINART

Two winners have been selected from the high-level competition “Ruinart Sommelier Challenge” to find excellent domestic sommeliers.

Ruinart held the "Ruinart Sommelier Challenge", a program to discover outstanding sommeliers in Japan, in Tokyo on October 30th (Monday) and in Kyoto on November 2nd (Thursday).

2023-10-30

RUINART

Celebrity guests Aya Omasa, Harumi Sato, Takako Inagaki, and Mizuka Ueno will appear at the exhibition "RUINART MAISON 1729" that embodies Ruinart's world view.

Ruinart is currently holding an exhibition called ``RUINART MAISON 1729'' at Bank Gallery from October 28th (Saturday) to November 5th (Sunday), which embodies the brand's themes such as champagne, gastronomy, art, and sustainability.

2023-10-24

RUINART

Limited time exhibition “RUINART MAISON 1729” will be held!

Champagne Maison Ruinart will open "RUINART MAISON 1729," an exhibition that embodies the brand, for a limited time from Saturday, October 28th to Sunday, November 5th. Additionally, the venue will host tasting sessions, brunch, and dinner.

【Special Site】

https://mhdkk.com/brands/ruinart/maison-1729/

2023-10-05

KRUG

``KRUG STUDIO'' is an immersive sound experience pop-up event. Celebrity guests such as Emiri Miyamoto, Miki Maya, Yusuke Onuki, and Kafka Shishido appeared.

Krug is holding an immersive sound experience studio "KRUG STUDIO" at Roppongi Hills Ohane Plaza from October 4th (Wednesday) to October 9th (Monday holiday).

2023-09-01

RUINART

The Ruinart Sommelier Challenge 2023 to be held in Tokyo and Kyoto! Application period extended!

Ruinart, the world's oldest Champagne house, will hold the Ruinart Sommelier Challenge 2023 in Japan, hosted by Cellar Master, Frédéric Panaïotis.

Host: MHD Moët Hennessy Diageo K.K.

Cooperation: Japan Sommelier Association (JSA)

The schedule of the contest is as follows,

Application starts September 1, 2023 (Friday)

Application deadline October 8, 2023 (Sunday)

Announcement of the winners of the first screening will be made October 9 (Monday)

Sommelier Challenge October 30 (Monday) in Tokyo, November 2 (Thursday) in Kyoto

We are waiting for applications from all sommeliers in Japan!

Click here for application requirements (entry sheet)

https://mhdkk.com/ruinart-sommelier-challenge2023/

To apply,

Ruinart Sommelier Challenge 2023 office (special website, e-mail only)

Application e-mail address: ruinart_sommelier_challenge@kkcrea.com

Inquiries: 03-3796-0126 (Monday - Friday 10:00 - 18:00)

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