Indigenous Japanese varietals
Tastings of Japan's rarest indigenous grapes — Koshu, Muscat Bailey A, and bottles poured nowhere else — guided one glass at a time, in a room built for twelve.
The Collection
We pour Japan's indigenous varietals the way a curator hangs a show — deliberately, with the story behind every bottle. Here is how an evening unfolds.
The Grapes
Koshu, Muscat Bailey A and Delaware — indigenous to Japan, rotated by the season.
Citrus rind, white peach, a saline finish.
Wild strawberry, clove, a soft tannic hush.
Lychee, honeysuckle, a bright lifted acidity.
The Flight
A sommelier walks you through each pour — what it is, where it's from, why it matters.
The Table
One seating a night, by reservation. Choose an evening — we handle the rest.
The Manifesto
Most lists chase Bordeaux and Burgundy — the names you already trust.
The Method
Step into a room set for twelve. The first glass is poured before your coat is off.
A flight of indigenous varietals — each one introduced: origin, maker, the why behind the pour.
Stay with what you found. Tasting notes, a map of the regions, and bottles to take the night home.
Experiences
Every experience is by reservation, for one seating a night. Prices are per guest unless noted.
An introduction to Japanese wine.
Our signature evening — depth and rarity.
The whole salon, yours for the night.
Reserve your evening — and taste a side of Japan most lists never pour.
