On Sunday, November 2, Nachumaru Wine Store × WPÜ SHINJUKU will host the second edition of a series exploring the depth and allure of wine.Rather than treating wine merely as a beverage, this series reinterprets it through multiple lenses — its ingredients, its makers, and the culture that surrounds it — offering a richer and more layered appreciation. Set in WPÜ SHINJUKU, an international venue where about 90% of guests come from overseas, the event invites you to experience the diverse terroirs and traditions of Japan, all from the heart of Shinjuku.
The theme of this second edition is “Regional Wines of Japan.” From Hokkaido to Kyushu, a selection of bottles that express their local terroirs will be gathered.Two distinctive wineries from different regions will join us, sharing their stories and philosophies of winemaking as guests enjoy each unique glass. To complement the wines, WPU CAFE on the first floor will also offer free light snacks. Why not stop by for a relaxing afternoon, enjoy some beautiful wines, and unwind before the new week begins?
We’re a wine shop in Ōokayama. Japanese wine is evolving right now—both the regions and grape varieties are becoming more diverse.With a desire to share carefully crafted wines from dedicated producers with more people, we opened our shop on Christmas in 2022.
We showcase bottles filled with the makers’ stories and passion, so please stop by and take a look!
Akihiro Sawauchi’s fascination with wine began during his culinary training in Florence, Italy.
Inspired by the vineyards and winery culture he encountered there, he dreamed of one day creating wines that would complement his own cuisine.
After returning to Japan, he opened Ristorante Sawauchi in his hometown of Hachinohe, Aomori, in 2008.
In 2017, he founded the natural winery Sawauchi Winery, where he continues to craft wines that highlight the true character of the grape through a natural approach—free of added sulfites, heat processing, or chaptalization.
In recent years, Sawauchi has also focused on creating spaces where people can enjoy local flavors in their daily lives. Guided by his belief that “both cuisine and wine are creative expressions born from the land,” he continues to bring new vitality to Hachinohe’s food culture.
Raised in Shimotsuma, Ibaraki, he grew up surrounded by his father’s craftsmanship at the family ironworks and his mother’s cooking, inspiring an early passion for food.
After culinary school, he worked as a chef before discovering a deep interest in wine. His time as a sommelier in Tokyo led him to pursue winemaking, taking him to Small Fry Winery in Adelaide, Australia, where he trained in natural viticulture. Returning to Japan, he studied under Mr. Meguro at Fattoria AL FIORE in Miyagi while starting his own vineyard in Shimotsuma. He now divides his time between Ibaraki and Miyagi, preparing for new vineyard planting in 2025 and the launch of his own winery.
