Meingarten

The late Jean Meyer blended this wine himself to pair with Asian cuisine, and the name "Fleur de Lotus" reflects its character. It has a refreshing aroma and a depth of flavor that is pleasant, making it an excellent match for Cantonese cuisine, especially seafood.

The "Gri Gri" offers a complexity reminiscent of the aroma of crushed strawberries, with gentle acidity, refined richness, and a lingering finish. It pairs well not only with seafood but also with chicken and pork, making it an excellent match for spicy dishes.

The Lugue family, who have worked at DRC for three generations and have a deep relationship with the current owner of DRC, has created wines that embody what they have learned at DRC while verifying it with their own eyes. Each wine is rich in extract yet not too heavy, and can be described as a refined masterpiece. It elegantly brings out the characteristics of Chardonnay while being extremely natural and full of nobility.

Known for owning the premier cru vineyard 'Clos des Perrières', which is unanimously regarded as the best plot among Meursault premier crus, the prestigious Domaine 'Albert Grivault' has been in operation since 1876. Its rich aroma and abundant flavor boast a dignity and perfect balance worthy of its reputation.

Known as the most excellent and popular producer in Chateauneuf, 'Charvan' plants only grapevines from the 1940s to 1970s, takes care of them by hand, harvests everything by hand, ferments only with wild yeast, and does not use any additives, creating a wonderful wine that is both elegant and embodies the inherent strength and complexity of the grapes, all while adhering to traditional methods.

This is a heartfelt red wine made solely from the grapes 'Muscat Berry A' from the Koshu region, crafted by combining over 100 years of experience and technology from this area. Based on the belief that 'the expression of the relationship between people and nature is wine,' the commitment to continue dreaming and challenging together with local grape producers is reflected in its unique charm.

Pascal Colot, who was once a wine barrel maker, created an extremely attractive wine by focusing on 'natural yeast' and 'natural cultivation,' free from the preconceived notion of 'technical emphasis' that often traps Bordeaux wineries, in order to express his ideals.

Francesco Chirelli purchased land in the mountains of Abruzzo for winemaking. He planted olive trees and figs, cultivated wheat and garlic, and raised geese. He waited for the manure from local livestock and geese, fallen olive and fig leaves, and naturally growing underbrush to decompose over time and return to the land. This process, conducted in an environment coexisting with other flora and fauna, produces strong grapes harvested through 'agriculture as part of nature.' His commitment led to the introduction of Italian clay containers called 'amphora.' He believes that 'grapes grow from Italian soil' and that it is essential to avoid contact with stainless steel tanks or barrels, which are unfamiliar to grapes. He insists that 'transforming wine in Italian clay containers' provides the least stressful environment. Additionally, he dislikes beeswax, which could compromise the grapes' individuality, and has created beautiful, delicate wines by firing thick terracotta amphorae. Enjoy this passionate producer's soul-infused bottle, which embodies the ideal of winemaking while emphasizing the importance of providing high-quality wine in everyday life.

At Shalauri, we cultivate only indigenous varieties of Georgia using natural farming methods, without any international varieties. Fermentation is encouraged with natural yeast in 29 qvevri buried underground at the winery, followed by the removal of seeds, skins, and yeast residues. The wine is then aged further and bottled without filtration, undergoing a very luxurious process that includes at least one year of bottle aging. It is a rich and exquisite product with aromas of navel orange, black tea, and osmanthus, along with a flavor reminiscent of unsweetened caramel and a rounded acidity.

This is a sparkling wine that pairs perfectly with the dishes from 'Meiho'. It is available by the glass.

This sparkling wine, made using an extremely traditional method, is fresh, aromatic, and elegant. It has been described by the world-renowned wine journalist Richard Juhlin as 'my favorite sparkling wine.' The ROTARI company won the title of Best Sparkling Wine Producer in the Italian sparkling category at the Berlin Wine Trophy held in 2010.

This Grand Reserve is aged for at least 60 months before release, compared to the usual 24 months for NV. It has an aroma reminiscent of ripe persimmons and cherry jam, while also showcasing a firm acidity from the Chardonnay. The flavor, rich in fruit ripeness, boasts an overwhelming presence.

A famous tea representing Minnan (southern Fujian Province). It began to be produced in the first half of the 18th century. There are various theories about its origin. One theory suggests that a tea farmer found a tea tree he saw in a dream at 'Guan Yin Rock,' and began to propagate it and distribute it to everyone. Another theory states that a tea tree was found at Nanshan's Guan Yin Rock, which was then transplanted to become 'Nanyan Iron Goddess of Mercy.' The original tea trees that gave rise to each theory still exist. The 'Qingxiang' type has a floral aroma and sweetness that lasts a long time, while the 'Chinxiang' type, made using traditional methods, has a complex flavor balanced with fruity notes reminiscent of apricots, astringency, bitterness, and sweetness. Each box contains 30g.

Also known as Xiang Pian. It is green tea infused with the fragrance of jasmine. In China, 70% of green tea is made into jasmine tea, proving the large population that drinks jasmine tea. The people of North China make jasmine tea a daily drink, but Chinese people have known for a long time that the scent of jasmine has medicinal properties, and it is produced in various regions. The best jasmine tea is made in Fujian Province. In the early morning, under a pale ink sky, the buds of jasmine flowers that emit a white light are picked and laid down, and tea leaves are spread on top. The strong fragrance of jasmine rises, and the tea leaves absorb that scent. The jasmine that has absorbed the fragrance is discarded, and freshly picked new flowers are laid down. This process is repeated three to four times to complete the tea. One box contains 150g.

The origin is around Phoenix Mountain in Chaozhou, Guangdong Province, and it is said to be named because it is made from the leaves of a single tea tree without mixing in leaves from neighboring trees. Depending on the aroma of the finished product, it is called Huang Zhi Xiang if it resembles gardenia, Gui Hua Xiang if it resembles osmanthus, Mi Lan Xiang if it resembles orchid flowers, or Zhi Lan Xiang, and so on. One box contains 20g.

A collection of Phoenix Dan Cong from Guangdong Province, Qing Xiang Tie Guan Yin from Fujian Province, and Si Ji Chun from Taiwan. One set in a box.

This name comes from the fact that tea leaves are processed one by one (single stalk) without mixing with other tea trees on Phoenix Mountain. During the processing stage, it has various aromas, often floral or fruity. 1 pot... 1,080 yen, 1 box 75g... 3,400 yen

A flavored tea that absorbs the fragrance of osmanthus (kinmokusei) from Phoenix Dan Cong. It has a striking sweet peach-like aroma. 1 pot... 680 yen, 1 box 75g... 2,300 yen

One of the four famous teas of Wuyi, this legendary tea is known for its deep flavor and distinctive rock rhyme (a unique sweet aroma of Wuyi rock tea). 1 pot... 2,080 yen, 1 box 75g... 5,200 yen

One of the four famous teas of Wuyi. It is said to have been used for medicinal purposes since the Ming Dynasty. A faint refreshing citrus aroma can be felt. 1 pot... 1,380 yen, 1 box 75g... 3,000 yen

One of the four famous teas of Wuyi. It has an extremely rich body and is characterized by a strong flavor. 1 pot... 1,580 yen, 1 box 75g... 3,400 yen

One of the four famous teas of Wuyi. After a strong flavor, a lingering sourness and sweetness evoke a sense of melancholy. 1 pot... 1,380 yen, 1 box 75g... 3,000 yen

The oolong tea named Narcissus is found in various places in Fujian Province and Guangdong Province. As the name suggests, a faint scent of narcissus lingers after drinking. 1 pot... 1,580 yen, 1 box 75g... 3,400 yen

1 pot

A representative tea of Taiwan's oolong tea with a history of over 100 years. It has a floral aroma and a refreshing, rounded flavor. As you drink, the aroma returns, and it builds up in the pot... 680 yen per box 75g... 1,800 yen

Among semi-fermented teas, it has the lowest level of fermentation and roasting, making it close to green tea. It is characterized by its fresh greenness and pure aroma, and is also called 'Qing Tea'. 1 pot... 1,480 yen, 1 box 75g... 3,000 yen

This tea has the highest fermentation level among green teas, with a taste and aroma close to black tea. It has a sweet, floral fragrance. 1 pot... 1,580 yen, 1 box 75g... 4,000 yen

There are two types: the 'Qing Xiang' type with a floral aroma and sweetness that lasts a long time, and the 'Chen Xiang' type made using traditional methods, which has a complex flavor balanced with fruity aromas like apricot, astringency, bitterness, and sweetness. 1 pot... 1,280 yen, 1 box 75g... 1,800 yen

Considered the origin of black tea. It is a type known as 'traditional tea' that is not strongly roasted, with flavors and aromas reminiscent of the old 'longan fragrance.' 1 pot... 680 yen, 1 box 75g... 1,800 yen

Originally known as a tea commonly used by nomadic peoples such as Mongolians and Tibetans, it contains many enzymes that break down proteins and fats. Many have a unique aged flavor and aroma, and high-quality ones have a refreshing aftertaste with a lingering sweetness. 1 pot... 680 yen, 1 box 75g... 1,500 yen

Tea that began to be made in the early 1920s. It has a refreshing taste and a crisp sensation. The aroma is similar to light black tea, with a slightly floral feeling. 1 pot... 880 yen, 1 box 38g... 1,200 yen

Tea made by spreading green tea over jasmine flowers to absorb the floral aroma. In China, 70% of green tea is made into jasmine tea, proving the large population that drinks jasmine tea. 1 pot... 780 yen, 1 box 150g... 2,600 yen