Kobushi is a Japanese winery founded by Akihiko Soga, who inherited a passion for wine. After graduating from university, he pursued wine studies at the Yamanashi University Wine Research Center in Japan and furthered his education in Burgundy, France, spending two years each in Chablis and Vosne-Romanée. Kobushi sake is produced each winter after completing all wine production for the year. Using wine-making equipment, they craft sake styles, utilizing their organically cultivated pesticide-free Yamadanishiki rice, with the majority being polished to 59%. The distinctive use of pre-war retro "1-6 yeast" imparts unique flavors, making each variety highly complex and layered. Embracing a traditional yeast fermentation method, which is time-intensive, they collect natural lactic acid bacteria drop by drop from the air, resulting in a highly natural sake with extremely limited production. The label, inscribed in French as "Sogga Père et Fils," signifies "Soga's father and son," emphasizing the commitment to passing down their beliefs to future generations. The sake's aroma, akin to wine, boasts a long finish and a rich, full-bodied flavor that demands careful tasting. Bottled in a 750ml format, unlike the standard 720ml for Japanese sake, it is sealed with a wine cork. This sake has recently ranked in the top ten of the national "Sake Time" selection, a notable achievement. This occasion, presenting not only sake but also wine and Rose Sparkling together, is truly exceptional. Additionally, the use of Merlot grapes in Japan to craft the wine adds a fascinating twist to the experience.