These are unique Burgundies made by a Japanese winemaker with a fresh approach. Before becoming a winemaker, Seiichi was a chef. He sold his restaurant to concentrate on making wine. This is a man who understands flavor and good taste.

Though Seiichi spoke no French, in 2006 he enrolled in the Lycée Viticole in Beaune. In 2008, he moved to Burgundy full-time and worked for several years with Patrick Bize at Domaine Simon Bize, then at J-F Mugnier and Armand Rousseau. He eventually managed to purchase two hectares of vineyards that he farms organically with biodynamic methods. He also purchases grapes from friends who are working in the same spirit.