Vin et Sake Nature - Pillariwine Co., Ltd.

Vin et Sake Nature - Pillariwine Co., Ltd. We serve artisanal wines and saké to the people from all over the world through Hong Kong the cosmopolitan city. No broking, No consignment.

We are windows of artisans, we are not merchant, broker or trader. All wines are real and directly from producers. Vin et Saké Nature - PILLARIWINE - Established in 2012

We're Open Today, Thursday 10 September 1230-1930
10/09/2026

We're Open Today, Thursday 10 September 1230-1930

Our partner breweries are undergoing a wave of brand refreshes one after another. Shinrai from Hiroshima has also releas...
09/09/2026

Our partner breweries are undergoing a wave of brand refreshes one after another. Shinrai from Hiroshima has also released its new "Iwakura" series. While it can be considered the successor to their classic Blue Label, both the flavor profile and the brewing methods have truly evolved.

We're Open Today, 9. 9 1230-1930

#三輪酒造 #神雷 #磐座 #千本錦

Due to the conflicts happening around the world, our new container has finally arrived after a long delay. We will be in...
08/09/2026

Due to the conflicts happening around the world, our new container has finally arrived after a long delay. We will be introducing the new arrivals one by one.

First up is the Ulysses 2017. The 2021 vintage we recently featured was a smash hit and sold out in no time. Back when the 2017 vintage was released, it barely sold because the brand wasn't well-known yet, so it was kept hidden away in the cellar in Beaune. Having aged for longer than expected because of this, how does the 2017 vintage taste now? Let’s find out!

We're Open Today, Tuesday 8 September 1230-1930

Shiogama Abekan Suichō. When it comes to Shiogama's culinary culture, seafood reigns supreme. To complement the pristine...
07/09/2026

Shiogama Abekan Suichō.

When it comes to Shiogama's culinary culture, seafood reigns supreme. To complement the pristine sushi and sashimi featuring seafood freshly landed at Shiogama Port, Abekan Shuzo has spent many years refining and perfecting its flavor profile.

As a sharper, higher-definition expression of the "Shiogama Abekan" identity, Suichō serves as the definitive food-pairing sake that embodies the essence of Abekan's flavor. It is an exquisite brew, boasting enhanced clarity with a gentle profile yet a remarkably crisp finish.

Specific classifications like Daiginjo or Junmai Ginjo are intentionally left off the label, and details such as the rice-polishing ratio and rice variety remain undisclosed—listing simply rice and koji as the sole ingredients, and the notorious "date of manufacture" is also gone. This style of labeling is a defining trend in 2026. It is an expression of a uniquely Japanese attitude that works exclusively on the mutual trust binding producers, distributors, restaurants, and consumers. Ultimately, it reflects the shared trust that underpins the profound minimalism linking Shiogama’s sushi culture and the taste of Abekan.

The bottle design differs between the 720 ml and 1.8 L formats. The flavour profile also varies between the two (which, of course, can be said of many sake and wines). The 720 ml shows more softness, while the 1.8 L presents a more pronounced dryness.
https://vinetsakenature.com/collections/abekan

We're Open Today, Monday 7 September 1230-1930

#塩竈阿部勘

R7BY Kimoto no Dobu is now available on our online shop!https://vinetsakenature.com/collections/kimoto-no-dobu"Kimoto no...
03/09/2026

R7BY Kimoto no Dobu is now available on our online shop!
https://vinetsakenature.com/collections/kimoto-no-dobu

"Kimoto no Dobu" is the ultimate Kimoto-style cloudy sake, crafted through a complete fermentation process. It offers a creamy, pure, and rich umami flavor with a refreshingly dry finish. Enjoy it chilled, on the rocks, or as Kanzake (warmed to hot). While its young, fresh taste is wonderful, the flavor achieved through long-term aging is truly exceptional.

Kimoto no Dobu is a drink somehow akin to a Zen koan. While it is a true, authentic sake, it doesn’t taste like typical sake. It seems highly unique, yet it possesses a universal flavor. It appears complex, but is actually simple. In Japan, it tends to be favored by hard-core enthusiasts, but its taste is by no means bizarre. It pairs beautifully with any cuisine—Japanese, Western, or Chinese—and honestly, drinking it alongside wine feels perfectly natural. One thing is for certain: it has a special something that no other sake possesses, and once you fall under its spell, you can never go back.

We're Open Today, Thursday 3 September 1230-1930

#生酛のどぶ #久保本家酒造

August 2026 wrapped up with raineventually. It rained every single day, and we even had a typhoon. But we made it throug...
31/08/2026

August 2026 wrapped up with raineventually. It rained every single day, and we even had a typhoon. But we made it through without any delivery disruptions. Big thanks to all the truck drivers!

As we touched upon before, weather really affects the expression of wine and sake. But it made us realize that rain, typhoons, and low pressure aren't just "not bad"—sometimes they can actually work in a really positive way.

The wine in the photo is Auksinis Maceration Tardive 2017, which tasted particularly delicious on a rainy day.

We're Open Today, Monday 31 August 1230-1930

We have tried them all up to No. 16. We feel that No. 14 and No. 16 belong to the same flavor profile. This means they c...
29/08/2026

We have tried them all up to No. 16. We feel that No. 14 and No. 16 belong to the same flavor profile. This means they can be divided into two groups: Nos. 10 through 13, and Nos. 14 and 16. That said, if it is your first time, you could pick any of them and be fine.

For the past week, we have been seriously tasting Kimoto no Dobu every day. We felt like switching things up a bit, so we used Pernod to turn it into a cocktail. Just stir. They pair together beautifully, so you should definitely give it a try. A salted rim would also be a great touch.

We're Open Today, Saturday 29 August 1230-1930

#生酛のどぶ #久保本家酒造

Many Burgundy producers state that "the expression of terroir is what matters most," but Frédéric Cossard is the one who...
28/08/2026

Many Burgundy producers state that "the expression of terroir is what matters most," but Frédéric Cossard is the one who executes this philosophy in its purest and most radical form.
https://vinetsake.wordpress.com/2026/08/28/the-expression-of-terroir/

From the mid-1980s to the 1990s, a "high percentage of new oak (such as 100%)" was highly acclaimed in Burgundy. Triggered by the rapid rise of Henri Jayer, the US market, and Robert Parker, this became a major boom in the UK, other European countries, and Japan as well. It also offered the advantage of making it easier to craft a rich-tasting wine, even with mediocre grapes or in off-vintages.

To be sure, when wines from Grand Crus or Premier Crus in great vintages are skillfully blended with oak flavors by talented producers and undergo proper aging, they become incredibly delicious.

Frédéric Cossard also used to create one masterpiece after another using this method. However, he came to believe that instead of adding oak flavors, making wine solely from the fruit makes it more vibrant and allows for a higher-resolution expression of the terroir. Consequently, he began phasing out the use of wooden barrels in 2018, and today, not a single barrel meant for élevage remains in his cellar. Instead, the cellar is lined with qvevris sourced from Georgia, egg-shaped concrete tanks, and glass or stainless steel jars.

Puligny-Montrachet is the pinnacle appellation for Burgundy white wines. From Grand Crus and Premier Crus to village-level and AC Bourgogne, it produces wines with long aging potential, where rich fruitiness, precise minerality, and fine acidity are beautifully harmonized. Each lieu-dit possesses distinctive characteristics and gives birth to a unique wine. Frédéric Cossard is the very producer striving to convey these messages from nature as honestly and accurately as possible.

We're Open Today, Friday 28 August 1230-1930

#香港

Just the other day, we were saying that the rain had finally stopped and summer was here, but now it is raining non-stop...
27/08/2026

Just the other day, we were saying that the rain had finally stopped and summer was here, but now it is raining non-stop again. We will probably only get a few clear days this entire month.

People might complain, "Your posts are nothing but 'Kimoto no Dobu' day after day!" But honestly, this is a massive event for us. The photo shows No. 13. From No. 10 to this No. 13, although there are some differences in the subtle details, they all seem to follow almost the same profile. 14 and No. 16 are left now.

We're Open Today, Thursday 27 August 1230-1930

#生酛のどぶ #久保本家酒造

No.12 !We're Open Today, Wednesday 26 August 1230-1930 #生酛のどぶ #久保本家酒造
26/08/2026

No.12 !

We're Open Today, Wednesday 26 August 1230-1930

#生酛のどぶ #久保本家酒造

Address

2/F, Pottinger House, 24-26 Pottinger Street, Central
Hong Kong

Opening Hours

Monday 12:30 - 19:30
Tuesday 12:30 - 19:30
Wednesday 12:30 - 19:30
Thursday 12:30 - 19:30
Friday 12:30 - 19:30
Saturday 12:30 - 19:30

Telephone

+85228517818

Website

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