Hirakawa Winery in Yoichi, Hokkaido, is dedicated to making wines that complement cuisine.
Winemaker Atsuo Hirakawa, who has worked as a chef sommelier at distinguished establishments, creates wines that are especially highly regarded in gastronomy.
Two premium sparkling wines created through a collaboration between Hirakawa Winery and Japanese-wine specialist trading company CruX have now been selected for the “Diners Club Wine Selection.”
Diners Club is a premium credit card brand founded in the United States in 1950.
True to its name, which comes from “diners,” the card began as a way to pay restaurant bills on account and has become known for its prestige, spending limits without a uniform preset cap, and extensive dining and travel benefits.
The Diners Club Wine Selection showcases exceptional wines from Japan selected by Diners Club.
Here are the two featured wines.
They are premium sparkling wines suited to the beautiful cherry-blossom and budding season.
They are ideal for celebrations and also make excellent gifts.
“Cerisier Méthode Traditionnelle 2019” (Rosé Sparkling)
This rosé sparkling wine is made from 100% black grapes grown in the uppermost parcels of Hirakawa Winery, the same area that produces Robe and L'Esprit.
Only healthy grapes were carefully harvested. Tirage was carried out to retain fruit character, followed by six years of bottle aging after fermentation.
The six years of maturation give the wine deep toasty notes and fine detail.
Its delicate bubbles, complexity and pleasant finish make it compatible with a wide range of dishes.
It is excellent as an aperitif and also pairs well with charcuterie, appetizers such as smoked salmon, tomato-based dishes, braised foods, tare sauces, soy sauce, miso, vinegared dishes, cheese with jam, chocolate, and desserts featuring strawberries or peaches.
“Miraï Méthode Traditionnelle 2021” (White Sparkling)
This is a dry sparkling wine made from 100% white grapes.
Healthy grapes for the base wine were harvested in late September at the beginning of the harvest season. Four years of secondary bottle aging on the lees developed fine bubbles and savory depth.
The wine was disgorged using a gyropalette in January 2026 and commercialized, and is being offered specially to Diners Club members.
Its crisp acidity and breadth allow it to enhance many ingredients from the first toast through the end of a meal. It pairs with Western-style appetizers, Japanese cuisine, cooked seafood, chicken and pork dishes with sauces, as well as bloomy-rind cheeses and nuts. Because it refreshes richer flavors and fat, it is also a good match for dishes that invite a touch of citrus or salt.
Both wines are exceptionally rare, having undergone several years of bottle aging.
Each is available in limited quantities and sales will end when stock runs out.
Why not experience these outstanding sparkling wines created by Hirakawa, a winemaker deeply versed in gastronomy, together with CruX's specialist team?
【Purchase here】
https://craftwineshop.com/products/diners202601
【Limited to 100 sets】Diners Club Wine Selection — Exceptional Wines from Japan Special Set ¥19,800 (tax included)
Enjoy Them at a Restaurant, Too: Hirakawa Winery × CruX Collaboration Sparkling Wines
Here is our interview article from a restaurant where these wines can be enjoyed.
Linkhttps://nihonwine.jp/enjoy-nihon-wine/unito-hirakawawinery202603/
The pairing with winemaker Hirakawa's own favorite pasta, “agnolotti dal plin,” is well worth trying at least once.
From left: Kensuke Okano, chef at unito (Nakameguro), and Atsuo Hirakawa, Representative Director of Hirakawa Winery