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

Since it’s only our first round of tasting, this is just a first impression, but the 2023 vintage seems softer and more ...
10/10/2026

Since it’s only our first round of tasting, this is just a first impression, but the 2023 vintage seems softer and more open compared to 2022. Take this Ladoix, for example. In the 2022 vintage, while the other cuvées were already approachable and enjoyable right after arrival, this one alone was tightly closed, showing a Corton-like structure and firmness—so we took it off the shelves for a while. It’s now back on sale (and it tastes absolutely amazing!). On the other hand, the newly arrived 2023 vintage gives off a Côte de Nuits-style softness and a deeply aromatic profile, and it's already delicious right now. We shared it with a few people who happened to be there, and it was very well received.

(As a side note, Ladoix-Serrigny is situated at the northernmost edge of the Côte de Beaune, bordering the Côte de Nuits-Villages appellation. The southern part of Ladoix-Serrigny is a Grand Cru area that includes Corton and Corton-Charlemagne.)

We're Open Today, Saturday, 10th October 1230-1930

#香港 **eshop **e *****ne

The 2023 vintage from Chanterêves has arrived! We’ve been tasting it every evening lately, so several customers who happ...
09/10/2026

The 2023 vintage from Chanterêves has arrived! We’ve been tasting it every evening lately, so several customers who happened to stop by have already had an early taste. Rather than serving it to those who came specifically looking for Chanterêves, we’ve been sharing it with customers who dropped in to buy sake or other w**es. Hearing their unbiased feedback has been a valuable reference for us.

It’s only been about five weeks since the shipment arrived, so the w**es are just beginning to settle down, but they are already performing beautifully.

First up, the Chardonnays—specifically the Hautes-Côtes de Beaune Chardonnays from Les Monts de Fussey and Mainbey. These two lieux-dits have now become the iconic w**es of Chanterêves, with each producing both Chardonnay and Aligoté. Every year, Les Monts de Fussey charms us with its rich, fully ripe fruit volume and softness, while Mainbey offers a beautifully structured w**e where clean acidity and delicate minerality melt together perfectly. The 2023 vintage expresses these distinct characteristics with wonderful honesty.

It will take a little more time before all items are listed on our online shop with full details, but they are now available for purchase at our shop in central. After all, rather than reading a long description heavily biased by our own subjective love for Chanterêves, trying a bottle will tell you everything you need to know—its true value will be clear in an instant!

We're Open Today, Friday, 9th October 1230-1930

#香港 **eshop **e *****ne

The sake meant to be enjoyed in a w**e glass that we introduced the other day was very well received, and some of you ev...
08/10/2026

The sake meant to be enjoyed in a w**e glass that we introduced the other day was very well received, and some of you even asked if there are more like it. So today, we would like to introduce the Shinrai Fūrin Summer Kimoto.

When poured into a w**e glass, this sake transforms so completely that it feels like a different sake. The aromas are beautifully unlocked, and the initial taste on the palate feels much more dynamic. It offers a different way to enjoy it compared to drinking it from a traditional sake cup.

When drinking from a traditional Japanese sake cup, you let it slide down your throat and feel the flavor deep in your chest. In contrast, a w**e glass allows you to fully engage your senses, appreciating the sake directly through your smell and taste.

It is absolutely packed with special techniques, including the traditional Kimoto method, no added yeast (that means using ambient yeast), and Shingin rice polishing. Drinking Shinrai Fūrin from a w**e glass makes it very clear—this is a truly unique and distinctive sake. It has a slightly mysterious flavor that wouldn’t feel out of place at all in a w**e bar.

We're Open Today, Thursday, 8th October 1230-1930

**eshop **e *****ne #神雷 #三輪酒造 #生酛 #八反錦 #真吟精米

Another magnum that has arrived is the Pinot Blanc H. Pinot Blanc, much like Chasselas, is generally known as a white gr...
07/10/2026

Another magnum that has arrived is the Pinot Blanc H. Pinot Blanc, much like Chasselas, is generally known as a white grape variety with a neutral and gentle nature, faithfully reflecting its terroir and the w**emaker's intent. The most fascinating part about Pinot Blanc is its genetic background. Pinot Noir is genetically highly unstable and prone to mutation. When Pinot Noir (black) loses its pigment, it becomes Pinot Gris (grey), and a further loss of pigment leads to the final mutation: Pinot Blanc (white).

Because the grapes look so much like Chardonnay, it seems they were often confused and cultivated as Chardonnay in many vineyards around the world until around the 1980s. In contrast to aromatic varieties with intense aromas like Gewürztraminer or Sauvignon Blanc, it is generally considered to have a very mild and approachable character. In terms of palate structure, its acidity is relatively mild and soft compared to Riesling, offering a pleasant roundness and fleshiness on the mouthfeel. This moderate weight and richness are part of what makes it so easy to pair with food.

In France, it is usually used in small amounts for blending in Alsace’s Crémant or in Ch*****ne, though unique exceptions exist, such as Cédric Bouchard’s La Bolorée, which is crafted from 100% Pinot Blanc (called Blanc Vrai in Ch*****ne). Bruno Schueller releases various cuvées made from 100% Pinot Blanc, but every single one of them is completely different from the typical characteristics of the grape described earlier.

In addition to Schueller’s trademark sharp acidity and intense concentration, there is an edgy, pleasant astringency—likely coming from the skins and seeds—and a minerality so vivid you can almost see the crystals. In Schueller's w**es, the distinct expression of each grape variety—be it Riesling, Gewürztraminer, Pinot Gris, Pinot Blanc, or Chasselas—shines through clearly, yet every cuvée is anchored by that unmistakable "Schueller feel" of unique acidity and concentration.

While this Pinot Blanc H 2017 magnum has spent nearly a decade since harvest, I would estimate it is only about 60% of the way through its development. Part of the reason is probably that it’s a magnum, which slows down the aging process. That said, there is no need to worry, as it is already delicious to drink right now. The Pinot Blanc III KL 2014 (750ml) is also available, and this one is about 80% developed. We are not very familiar with Pinot Blanc 100% w**es from other producers, but Bruno Schueller's Pinot Blanc is incredibly long-lived.

We're Open Today, Wednesday, 7th October 1230-1930

#香港 **eshop **e *****ne

Chasselas is the leading grape variety in Switzerland, accounting for nearly half of the country’s total white grape pla...
06/10/2026

Chasselas is the leading grape variety in Switzerland, accounting for nearly half of the country’s total white grape plantings, yet Swiss w**e is rarely seen in Japan or Hong Kong in the first place. Believed to have originated around Lake Geneva, it is also cultivated in the Savoie and Alsace regions of France. In Alsace, it seems that Chasselas is almost always used for blending in Edelzwicker, which suggests that a single-varietal Chasselas cuvée might be a true rarity. Frankly speaking, this was our very first time coming across one as well. Since we don’t remember ever really drinking a Swiss Chasselas by the bottle either, we don’t have much to say about the variety itself, but we can certainly introduce it from the perspective of being one of Bruno Schueller’s w**es.

The defining characteristic of Chasselas is its neutral and gentle flavor profile. The variety itself possesses very little distinctive aroma or flavor, and because of this, it is known as a grape that faithfully reflects the unique character of its terroir. While it is often crafted into casual w**es meant for enjoying a light, youthful freshness, there are also grands vins shaped by the hands of exceptional producers that are capable of aging for ten years or more.

Now, as for this Chasselas crafted by Bruno Schueller, it is a w**e that reveals itself as a Schueller creation from the very first sip, characterized by a piercing, razor-sharp acidity and remarkable concentration. It is probably worlds apart from what people expect from a Chasselas. What struck us as slightly different from Schueller’s other w**es, however, was the impressive, gentle sweetness of the fruit. As time passes, the fruity and floral elements develop even greater depth and breadth. Since this is a 2017 vintage, it has aged for nearly a decade—a magnificent finish that delivers a sense of fulfillment, almost at its absolute peak. It was only during the latter half of the bottle that we happened to look at the label and were astonished to find that the alcohol content was a mere 10.5%.

We're Open Today, Tuesday, 6th October 1230-1930

#香港 **eshop **e *****ne

It's 30°C with 83% humidity today—classic Hong Kong weather. On a day like this, this is the sake we want, and we want t...
02/10/2026

It's 30°C with 83% humidity today—classic Hong Kong weather. On a day like this, this is the sake we want, and we want to share with you.

The limited-edition Sō-Jun, which has been highly popular for some time, has now been carried over to the new Fūmi Zekka series. True to its name, this sake beautifully brings out the charm of Koshi-Tanrei—Niigata Prefecture's proud signature sake rice—delivering a highly sophisticated flavor profile that is both exceptionally refreshing and richly mellow. Actually, this sake is also incredibly delicious when well-chilled and enjoyed from a w**e glass.

In Hong Kong, many people like to enjoy sake in w**e glasses. When the sake and the glass complement each other perfectly, it feels like a wonderful little discovery. Usually, the goal is to enhance the aroma. However, this is actually quite challenging; simply drinking any sake from a w**e glass does not automatically improve the aroma. In fact, it often makes the alcohol feel too sharp or disrupts the balance between taste and aroma.

To begin with, sake is not brewed with the expectation of being drunk from a w**e glass, and brewing sake specifically for that purpose gets the priorities backward. Therefore, if a combination happens to work well by chance, it is a wonderful discovery and something to be happy about—and that is more than enough.

Furthermore, the right combination changes depending on your purpose—whether you want to simply enjoy it as a delicious drink or for quality assessment purposes. To be honest, we don't have enough experience with sake and w**e glasses to explain it systematically, nor is it something we actively pursue, so we cannot offer grand insights. However, based on our recent experiences, we would like to introduce a pairing that stood out as particularly exceptional: Kakurei Unohana-iro.

The glass used here is the Piccolo 10oz from Kimura Glass Shop. It is a standard glass that you can find at almost any natural w**e bar across Japan. You can easily purchase it on Amazon Japan and have it shipped directly to Hong Kong. It is incredibly affordable, even when you factor in the international shipping costs.

We're Open Today, Friday, 2nd October 1230-1930

#香港 **eshop **e *****ne #鶴齢 #青木酒造

Today is National Day in China, which means it is also a public holiday here in Hong Kong. Depending on the year, you mi...
01/10/2026

Today is National Day in China, which means it is also a public holiday here in Hong Kong. Depending on the year, you might see a massive number of red banners lining the streets or red lanterns hanging everywhere, but this year’s decorations seem rather modest. As for the weather, temperatures have been so high lately that it feels as though midsummer has returned.

The photo shows Le Verre Est Dans Le Fruit 2014. It appears to have entered its third phase of evolution. In the initial stage, it was characterized by acidity; in the next stage, fruit notes (especially peach) became dominant; and now, in this current phase, a viscous, honey-like richness has developed. The true potential of its Grand Cru vineyard may finally be showing through.

We're Open Today, Thursday, 1st October 1230-1930

#香港 **eshop **e *****ne

Auksinis is Sébastien Riffault's most iconic cuvée. In her 2014 book NATURAL W**E, Isabelle Legeron MW praised it with t...
30/09/2026

Auksinis is Sébastien Riffault's most iconic cuvée. In her 2014 book NATURAL W**E, Isabelle Legeron MW praised it with the following words: "Unlike any Sancerre you have tasted before, but by far the best. A meditative, opulent w**e also has an underlying mineral nerve that roots it firmly in the chalky hills of Sancerre."

While Auksinis is widely celebrated as a natural w**e masterpiece, it actually comes in a few different versions, one of which is the "Maceration". As a side note, no Maceration version currently exists for his other cuvées, Sauletas and Skeveldra.

This style of w**emaking has been a tradition in Georgia for 8,000 years. It was later brought to Europe in the late 1990s by Joško Gravner, initially capturing the attention of a niche audience. Around 20 years ago, along with the coining of the term "orange w**e," these white w**es crafted with maceration began to circulate globally as part of the natural w**e movement.

While the heart of this movement is Oslavia in Northern Italy, the number of producers attempting this style of w**emaking in France has increased. The very first orange w**e we ever imported was Prieuré Roch's Vin de France Blanc. We even received complaints from customers who bought it expecting a premium Burgundy w**e.

Since then, we have imported numerous w**es of this style and have come to know a vast array of them. Many of these w**es were highly experimental; while intriguing, not many possessed both a definitive identity and consistent quality.

And what can be said now, in 2026, is that Sébastien Riffault’s Auksinis Maceration is a true masterpiece among French orange w**es. After 12 years, the 2014 vintage has evolved into this sublime taste today. It is truly incredible.

We're Open Today, Wednesday 30th September 1230-1930

#香港 **eshop **e *****ne

When we put up the back vintages of Bedeau and Bigotes Qvevris for sale, a customer persistently questioned their authen...
29/09/2026

When we put up the back vintages of Bedeau and Bigotes Qvevris for sale, a customer persistently questioned their authenticity, demanding proof or asking if they were half-bottles. Granted, Bedeau is reasonably well-known in this circle and qualifies as a fine w**e, but it is hardly the kind of bottle for which fakes would realistically be produced. I recall that starting from either the 2021 or 2022 vintage, mini importer codes began appearing engraved directly onto the bottles—most of them, though not all; perhaps it's random, and I'll have to ask about it next time. However, since this Bedeau is a 2019, it does not carry that mark.

Piecing together his story, it seems he checked a w**e price comparison site called Wine-Searcher, where Bedeau 2019 commands over HK$1,000 per bottle, while we are offering it at HK$290. Naturally, he thought it was too good to be true. Upon looking into it myself, even famous and established British w**e merchants have indeed priced it over HK$1,000, and in the US, it is listed at over HK$1,900. Did it get some amazing reviews to make the price jump like that? While we have absolutely no idea why the market has reacted this way, we must state for our company's reputation that these bottles are 100% authentic, sourced directly from the w**ery.

#香港 **eshop **e *****ne

We brought the 2018 and 2019 vintages of Qvevris from both Bedeau and Bigotes, from the warehouse in Beaune.We had kept ...
29/09/2026

We brought the 2018 and 2019 vintages of Qvevris from both Bedeau and Bigotes, from the warehouse in Beaune.

We had kept them in the cellar for a while, because we felt the 2018 vintage was a bit too young upon its initial release, and we also wanted to see how w**es crafted in Qvevris would evolve with age.

While we will share specific notes on each w**e below, our broad impression after tasting through them was divided into two distinct takeaways: what we felt from the influence of the Qvevris, and what we noticed due to the absence of oak barrels.

The pointed shape of the Qvevris, which are buried underground, is designed to easily channel the energy of the earth. (Some might look at this skeptically, but consider the reverse: the reason church and palace roofs feature spires is to easily capture the energy of the sky and the universe). Indeed, in the 2018 vintage, we could directly sense that massive, pulsating energy from the Qvevris.

In the 2019 vintage, however, rather than the presence of the Qvevris, it was the absolute absence of oak barrels that stood out. This lack of barrel influence allowed a more diverse array of elements to shine through, making us truly realize the truth in the saying that Chardonnay itself is a relatively neutral grape, and that its flavor changes dramatically based on its terroir and w**emaking methods.

[2018 Bedeau Qvevris]

Bedeau 2018 was his first release using Qvevris, existing in both barrel-aged and Qvevri-aged versions. Though approachable early on, we kept it in our Beaune cellar to observe its aging potential, especially given the rich, structured nature of the 2018 vintage.

Recent tasting reveals it at about 90% potential. Whether this is the result of using no oak, the variety of fruits we detect is remarkably wide. It’s not quite ‘complex’ in the traditional sense, but rather diverse and abundant. Tannins have softened into a seamless, deep profile, and after seven years, its vitality remains remarkable. The subsequent 2019 Qvevri offers a completely different profile, and both are well worth tasting.

[2018 Bigotes Qvevris]

Bigotes is a great natural w**e classic, made from Chardonnay from the Puligny-Montrachet area, near Volnay and Pommard. The age of the vines is 55 years. Frédéric Cossard produces w**e exclusively from old vines.

Just like its red counterpart, Bedeau Qvevris 2018, the white Bigotes Qvevris 2018 was a w**e packed with rich, explosive fruit flavors. Perhaps this cuvée is the answer to what the buried Qvevris actually do to a w**e. Upon opening, we could intensely feel this energy tightly coiled within. As the w**e breathed, it unfurled and diffused beautifully, telling us a dramatic story.

[2019 Bedeau Qvevris]

While the 2018 is sitting at about 90% potential, the 2019 has reached a full 100%—meaning it is safe to say it has hit its absolute peak. It has the elegant character of a classically aged Burgundy. The texture is seamless, with aromas drifting softly above a deeply concentrated core of pure fruit extract. The fact that its delicate nuances are displayed with such crystal clarity is, once again, perhaps because there is no oak influence to get in the way.

[2019 Bigotes Qvevris]

Just like the contrast between the 2018 and 2019 vintages of Bedeau Qvevris, the vintage difference in Bigotes Qvevris is equally striking. For the white w**e, the 2019 vintage is crisp, sharp, and beautifully structured. It is incredibly dense. There is a delicate mineral vein—perhaps reminiscent of its Puligny origins—that is truly wonderful. While the 2018 vintage made us feel the raw energy drawn from the earth via the Qvevris, the 2019 presents itself with a striking purity, defined by the complete absence of any oak elements.

We're Open Today, Tuesday 29th September 1230-1930

#香港 **eshop **e *****ne

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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