Collaboration Between L'Osier and Fukuchiyo Shuzo: 'Nabeshima Microbiome Ginpu' Available for Pairing from April 24

L'Osier, the French restaurant operated by Shiseido Parlour, has partnered with Fukuchiyo Shuzo, the brewer of the award-winning 'Nabeshima' sake, to create 'Nabeshima Microbiome Ginpu.' This new sake is brewed from 'Ginpu' rice grown using the 'Microbiome Farming' method. Starting Friday, April 24, 2026, guests at L'Osier can enjoy this sake as part of a curated pairing selection by the sommelier, designed to complement the restaurant's exquisite menu.

This project began with a shared vision between L'Osier's Executive Chef Olivier Chaignon and Toji Naoki Iimori of Fukuchiyo Shuzo in Kashima City, Saga Prefecture. Based on the 'Microbiome Farming' method advocated by Chef Chaignon, organic rice farmers Mr. and Mrs. Yasutomo from Asahikawa City, Hokkaido, produced the 'Ginpu' sake rice. Mr. Iimori then carefully brewed this special rice, exchanging ideas with Chef Chaignon to achieve a flavor profile that harmonizes perfectly with French cuisine.

This collaboration with a three-star Michelin chef marks a significant new challenge for Fukuchiyo Shuzo, a brewery that has previously won the top award in the sake category at the International Wine Challenge (IWC). In addition to being served as a pairing at L'Osier, 'Nabeshima Microbiome Ginpu' will be available for purchase at select Kimijimaya stores.

Product Details: - Product Name: Nabeshima Microbiome Ginpu - Glass (Pairing): ¥4,000 (tax included, service charge extra) available at L'Osier - 720ml Bottle (Gift Item): ¥27,500 (tax included) available at select Kimijimaya stores

About Olivier Chaignon: Olivier Chaignon has served as Executive Chef of L'Osier since 2013. Under his leadership, the restaurant has maintained three Michelin stars for multiple consecutive years and received numerous awards, including the Gault & Millau Chef of the Year. He is also a recipient of the French 'Ordre du Mérite Agricole (Chevalier).'

About L'Osier: Founded in 1973, L'Osier takes its name from the French word for 'willow,' which has deep ties to Ginza. As a symbol of Shiseido's corporate philosophy 'BEAUTY INNOVATIONS FOR A BETTER WORLD,' it pursues the highest standards in cuisine, service, and atmosphere. L'Osier is also committed to SDGs, using sustainable and organic ingredients to preserve culinary culture for future generations.