#Japan #Tokyo #Takasaki #HIYORI Winery #Yamanashi Food

Experience the Fusion of Flavors at the HIYORI and Takasaki Collaboration Event

On September 20, 2025, a unique collaboration lunch event featuring HIYORI Winery and Takasaki's Cave de Wine was held, showcasing the exquisite harmonies of local Yamanashi wines and seasonal ingredients. This event was guided by the renowned Sommelier, Mr. Manja Takasaki, who is celebrated for winning the World's Best Sommelier competition and has served as the Vice Governor of the Wine Prefecture of Yamanashi since November 2019.

About the Event

The special event took place at the Cave de Wine located in Chuo City, Tokyo. This venue serves as both a wine shop and restaurant, focusing on pairing local Yamanashi wines with exquisite regional dishes. Attendees were treated to an unforgettable gastronomic experience as Mr. Takasaki curated a menu combining selected HIYORI wines with carefully crafted dishes using locally sourced Yamanashi ingredients.

Some of the featured wines included:

• - hiyori Katsunuma Osade Koshu Unfiltered 2023
• - hiyori Katsunuma Osade Koshu 2024
• - hiyori Katsunuma Idogiri Merlot 2022
• - hiyori Kiyosato Yam Sauvignon 2024

Additionally, guests were able to savor the delicate flavors of hiyori vermouth Sakura (Sweet Vermouth), showcasing the spirit’s harmonious blend of traditional Japanese elements with innovative techniques, available in 500ml and 200ml bottles.

The Culinary Experience

The combination of HIYORI's wines with a specially crafted menu offers a unique gastronomic experience:

• - Iwanna Fish with Kombu and Pear Carpaccio served alongside hiyori Katsunuma Osade Koshu Unfiltered 2023, accentuated with a fragrant jurel broth.
• - Poached Fuji Cherry Blossom Pork Tongue with seasonal vegetable gariguette, complemented by hiyori Katsunuma Osade Koshu 2024, bringing a refreshing palate cleanser.
• - Lightly Braised Yatsugatake Duck Leg with root vegetable poele paired with hiyori Katsunuma Idogiri Merlot 2022, creating a succulent meat dish elevated by the richness of the wine.
• - Deer Meat and Liver Pâté En Croûte served with fig condiments, presented by Mr. Takasaki himself, paired with hiyori Kiyosato Yam Sauvignon 2024, showcasing local game meat from the region.
• - For dessert, guests enjoyed a Grape Compote with Sweet Potato Velouté and Cinnamon Ice Cream, masterfully paired with hiyori vermouth Sakura, with Mr. Takasaki noting how the flavors harmonized beautifully.

About HIYORI

Established in April 2018, HIYORI has rapidly emerged as a notable player in the Japanese wine scene. Founded by Mari Hayasaka, an experienced professional who gained insights from a craft distilling boom during her studies in London, HIYORI focuses on not only winemaking but also on utilizing traditional Japanese ingredients for beverage creation. Their dedication to community revitalization is evident through various initiatives, including donations to local healthcare facilities during the COVID-19 pandemic.

With the ongoing HIYORI Winery Fair at Cave de Wine running from September 6 to October 6, 2025, wine aficionados are encouraged to experience the delightful wines of HIYORI and witness firsthand the dedication to quality and innovation that the winery represents.

For inquiries, please visit the HIYORI official website and check out their Instagram for updates!