2026 Green Season Special Event #2: A Five-Senses Journey into the Terroir of Nagano Wine Guided by Sommelier Sho Yoshihira at Cantina Riezo | Takayama Village, Chikumagawa Wine Valley
News
Date: Saturday, September 19, 2026
Since opening in 2019, FIELD SUITE HAKUBA has delighted guests with exquisite course dinners prepared by Chef Shingo Suzuki using locally sourced ingredients, each paired with rare Nagano wines selected by Sommelier Sho Yoshihira.
Once little known outside the region, Nagano wines have gained increasing recognition in recent years for their quality, both in Japan and internationally. The number of wineries and vineyards across Nagano Prefecture has now surpassed 100 in total, while interest from overseas continues to grow.
Last autumn, we introduced a special journey to one of Nagano’s wineries, offering participants an opportunity to experience the wines in the very place where they are born—to walk among the vines, feel the soil beneath their feet and the air of the vineyard, meet the people behind the wines, and see the vines laden with ripening grapes.
Following the success of last year’s event, we are delighted to offer this special experience once again in 2026.
Our destination will once again be Cantina Riezo, which opened in 2015 as the first winery in Takayama Village, part of the Chikumagawa Wine Valley.
The journey will be guided by FIELD SUITE HAKUBA Sommelier Sho Yoshihira, who late last year authored Enjoying the Logic: A Textbook on Wine Pairing, a guide to the art and principles of wine pairing.
Join us for an autumn journey through the vineyards of Shinshu, and experience through all five senses the intimate connection between the land, the wine, the people who make it, and the cuisine it inspires.
Cantina Riezo
Cantina Riezo opened in 2015 at an elevation of 620 meters, overlooking the Zenkoji Plain in Takayama Village. Its founder, Yasuyuki Yumoto, previously worked in the wine division of a fruit-processing company. A winery tour that introduced him to the rural culture of Europe became a turning point in his life. After leaving the company, he and his wife traveled through Italy to study winegrowing and winemaking.
On returning to Japan, they converted a former apple orchard in Takayama Village into a vineyard. Today, they cultivate Chardonnay for white wines, and Merlot, Barbera, Pinot Noir, and Dolcetto for red wines. Their aim is to create wines that express the distinctive character of the land by tailoring their winemaking to the local natural environment.
Cantina Riezo’s wines have a distinctive handcrafted quality, with subtle yeasty aromas and layers of complexity, richness, and umami that are already evident upon release. At the same time, they possess a composed and harmonious character. An avid researcher, Mr. Yumoto has spent the past decade building an extensive body of data, offering an exciting glimpse of the winery’s future potential.
Schedule
<DAY 1>
| 12:00 | Pick-up at JR Nagano Station |
| 12:40 | Arrive at Cantina Riezo Guided by Sommelier Sho Yoshihira, tour the winery and take part in a wine grape harvest in the vineyard. |
| 13:30 | Depart from Cantina Riezo |
| 15:30 | Arrive at FIELD SUITE HAKUBA KITAONE KOGEN After check-in, spend the time as you wish until dinner—take a walk along the forest trail, approximately 30 minutes each way, or relax in the lounge with complimentary drinks. |
| 17:00〜 | Apéritifs - Dinner - Takibi (Bonfire) Bar You will press the grapes harvested at Cantina Riezo and taste the freshly pressed juice. Dinner will be served in our dedicated dining tent, where you will enjoy Chef Shingo Suzuki’s Shinshu Terroir Course Dinner paired with wines from Cantina Riezo, accompanied by commentary from Sommelier Yoshihira. A dessert wine from another winery will be served with dessert. After dinner, spend the evening as you wish—unwind at the Takibi Bonfire Bar, soak in the open-air hot spring bath, or enjoy stargazing from your private deck. |
<DAY 2>
| Around 4:30 | Sunrise Tour |
7:00 | Breakfast Enjoy a Field Breakfast with panoramic views of the Northern Alps. After breakfast, spend the time as you wish until check-out. |
| 10:00 | Check-out Guests who have requested a lunch box will receive it at check-out for an additional charge. After check-out, we will drive you to JR Nagano Station. Alternatively, you may remain at Kitaone Kogen Highland until 2:00 p.m. |
Sho Yoshihira / Sommelier
Sho Yoshihira began his career with nine years of culinary training at Hira Sanso, a renowned traditional inn celebrated for its cuisine. It was there that he began studying wine, later earning his sommelier certification.
He now runs Yoshihira Saketen, a specialty wine shop, and Chiso Yoshihira, a Japanese restaurant, in Asahi Village, Nagano Prefecture. Alongside his father-in-law, an expert in geology, he also studies the relationship between soil characteristics and wine flavor profiles.
Yoshihira has served as the sommelier at FIELD SUITE HAKUBA since its opening in 2019 and is widely respected for his skill in wine pairing. In 2025, he published Enjoying the Logic: A Textbook on Wine Pairing.
Shingo Suzuki / Head Chef
Originally from Fukuoka Prefecture, Shingo Suzuki studied at a university in Kyoto. During a language-study program in Italy, he was captivated by the flavors of authentic Italian cuisine and decided to pursue a career as an Italian chef.
After graduating, he trained at the renowned Ristorante Ponte Vecchio in Osaka, followed by six years at Michelin-starred restaurants in three regions of Italy. He later worked at Il Ristorante at Bulgari in Tokyo before becoming head chef of FIELD SUITE HAKUBA when it opened in 2019.
Since then, his cuisine has continued to captivate discerning diners.
Special Collaboration Program
A Five-Senses Journey into the Terroir of Nagano Wine
Date: Saturday, September 19, 2026
Fee:
Double Occupancy | Single Occupancy | Triple Occupancy | |
|---|---|---|---|
JYUBAKO Suite | 115,000 JPY | 170,000 JPY | - |
| Tent (Twin) | 115,000 JPY | 170,000 JPY | - |
Tent (Triple) | 115,000 JPY | - | 100,000 JPY |
The above fees include:
- Program participation fee
- One-night accommodation
- Two meals: a full-course dinner and Field Breakfast
- All drinks during your stay
- Transportation to and from JR Nagano Station
You will also receive a complimentary copy of Sommelier Sho Yoshihira’s book, Enjoying the Logic: A Textbook on Wine Pairing (Asahi Shimbun Publications).
A lunch box for the second day can be arranged for an additional fee. Please request one at check-in.
Capacity:
12 guests
Minimum number of participants: 6
Application Deadline:
3:00 p.m. on Wednesday, September 16, 2026
(three days before the event)
Application:
Please book through the reservation site below.
https://reserve.489ban.net/client/fieldsuite-hakuba/4/plan/stayContact:
For inquiries in English, please contact us by e-mail: fsh@happoone.co.jp
