is the Time for Old Parr_00a
2018-12-07
OLD PARR

“Time for Highball, is the Time for Old Parr” - New TVCM is now on air!

Old Parr is now airing new TVCM “Time for Highball, is Time for Old Parr” on DTB TV and BSTV. The movie is also viewable in Old Parr official website.

http://oldparr.jp/movies/movie012.html

Old Parr is the Scotch whisky loved in Japan over 100 years since the time of Meiji Era. This precious Scotch Whisky is named after long aged British man “Thomas Parr” who is said to have lived long life of 152 years and 9 months. With the unique shaped bottle that can be tilted at the edge upward right is loved by Japanese people for carrying good luck and fortune.

“Old Parr’s premium liquid should be savored slowly, and quietly even in highball (whisky with soda) style. Featuring bottle shape and highball sizzle, Old Parr Highball premium image is brought even further. Now is the time people drink highball like norm, and that is why we wanted to emphasize that Old Parr has and will always lead the whisky trend even in Highball style in Japan. (comment from TVCM Producer)”

Appearing in this TVCM is Old Parr Silver that has smooth fruity flavor, and freshness will be emphasized by serving with soda. Please enjoy with “Whisky 1: Soda 3” balance.

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.

dom_press_release_banner
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.