![\"\"](\"https:\/\/by-onko-chishin.com\/wp-content\/uploads\/2026\/01\/BOLLINGER_B16_KEY20VISUAL-scaled.jpg\")
<\/p>
\n\n \n
<\/p> \n
CUVEE J2 HOTEL OSAKA will host a Bollinger Maker\u2019s Dinner on Friday, April 10, 2026, featuring the rare limited cuv\u00e9e B16.<\/p> \n
The B16 served at this event is a limited bottle with very restricted distribution in Japan and has drawn strong interest from enthusiasts. Built primarily around Pinot Noir, its complexity and depth from barrel fermentation and long aging concentrate Bollinger\u2019s philosophy and craftsmanship in a single bottle.<\/p> \n
<\/p>
\n
<\/p> \n
The year 2016 was marked by contrast: a cool, rainy spring gave way to ideal weather from summer onward. These climatic conditions greatly shaped its character.<\/p> \n
The assemblage is 73% Pinot Noir and 27% Chardonnay. Centered on late-harvest parcels in the Montagne de Reims, it follows traditional methods such as barrel fermentation and long aging. Aged on lees for more than seven years, with a very dry dosage of 4g per liter, it pursues a pure flavor that respects the power of nature.<\/p> \n
In recent years, the wine market has increasingly valued not only rarity and price, but also the philosophy and techniques inherited by producers. Opportunities to experience that background, however, remain limited.<\/p> \n
This Maker\u2019s Dinner aims not simply to consume B16 as a special bottle, but to offer an \u201cexperience of understanding,\u201d listening closely to the philosophy and time embodied in its story.<\/p> \n
As an official Champagne hotel, CUVEE J2 will continue to use its access to rare labels through authorized channels to offer time for guests to encounter the producer\u2019s philosophy.<\/p> \n
![\"\"](\"https:\/\/by-onko-chishin.com\/wp-content\/uploads\/2026\/01\/BARRELS-7-scaled.jpg\")
<\/p>
\n<\/div>
\n
![\"\"](\"https:\/\/by-onko-chishin.com\/wp-content\/uploads\/2026\/01\/CELLAR-7-scaled.jpg\")
<\/p>
\n
On the day, we will welcome Bollinger Ambassador Tomohiko Shinbo<\/strong>, who will speak about the background behind the birth of B16 and the philosophy Bollinger has inherited.<\/p>
\n Mr. Shinbo works in Japan and overseas as a storyteller conveying producers\u2019 philosophies, and is deeply familiar with the backgrounds of maison-defining labels such as the PN Series and La Grande Ann\u00e9e. Enjoy a moment that unravels the story from the producer\u2019s perspective, beyond simply tasting a rare cuv\u00e9e.<\/p>
\n<\/div>
\n Born in Matsumoto, Shinshu, he grew up in multicultural environments in Japan, the United Kingdom, and the United States, and studied journalism at San Diego State University. Inspired by seeing Bollinger at a Royal Ascot awards ceremony during childhood, he now works as a brand ambassador, sharing the appeal of Champagne culture in many regions as a storyteller of producers\u2019 philosophy and history.<\/p>
\n<\/div>
\n<\/div>
\n Date: Friday, April 10, 2026<\/p>
\n Dinner Time: Reception opens at 6:30 PM \/ Starts at 7:00 PM<\/p>
\n Venue: 2F, AWA SUSHI, CUVEE J2 HOTEL OSAKA<\/p>
\n Address: 2-6-7 Minamisenba, Chuo-ku, Osaka 542-0081<\/p>
\n Capacity: 10 guests<\/p>
\n Details: A lineup of five Champagnes including B16<\/p>
\n Enjoy the marriage of Edomae sushi and Champagne.<\/p>
\n Price: Dinner, JPY 60,000 per person (tax included)<\/p>
\n\u30b7\u30e3\u30f3\u30d1\u30fc\u30cb\u30e5\u30fb\u30dc\u30e9\u30f3\u30b8\u30a7 \u30a2\u30f3\u30d0\u30b5\u30c0\u30fc\u3000\u65b0\u4fdd \u77e5\u5f66 \u6c0f<\/h3>
\n
\n
\n![\"\"](\"https:\/\/by-onko-chishin.com\/wp-content\/uploads\/2026\/01\/Tomohiko-Shimpo-1.jpeg\"){kind=spacer}
<\/p>
\nEvent Overview<\/strong><\/h2>
\n