{"id":3330,"date":"2025-01-13T00:00:15","date_gmt":"2025-01-12T15:00:15","guid":{"rendered":"https:\/\/www.gion-endo.com\/season_letter\/bollinger-2025\/"},"modified":"2026-08-31T11:30:33","modified_gmt":"2026-08-31T02:30:33","slug":"bollinger-2025","status":"publish","type":"season_letter","link":"https:\/\/www.gion-endo.com\/en\/season_letter\/bollinger-2025\/","title":{"rendered":"Special Maker\u2019s Dinner with Bollinger"},"content":{"rendered":"<p data-start=\"39\" data-end=\"212\" class=\"PDq2pG_selectionAnchorContainer\">On December 20, 2024, we had the pleasure of hosting a special Maker\u2019s Dinner with Champagne Bollinger. We would like to extend our sincere thanks to everyone who joined us.<span aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"><\/span><\/p>\n<p data-start=\"214\" data-end=\"454\">We welcomed Bollinger Ambassador Tomohiko Shimbo, who shared his insight into the history and distinctive qualities of the Maison. Our heartfelt thanks also go to Mr. Fukuda of WINE TO STYLE and everyone involved for their generous support.<\/p>\n<p data-start=\"456\" data-end=\"526\">The evening featured an exceptional selection of Bollinger Champagnes:<\/p>\n<p data-start=\"528\" data-end=\"626\">\u30fbSpecial Cuv\u00e9e<br data-start=\"542\" data-end=\"545\" \/><br \/>\n\u30fbRos\u00e9 N.V.<br data-start=\"555\" data-end=\"558\" \/><br \/>\n\u30fbA\u00ff C18<br data-start=\"565\" data-end=\"568\" \/><br \/>\n\u30fbPN VZ19<br data-start=\"576\" data-end=\"579\" \/><br \/>\n\u30fbLa Grande Ann\u00e9e 2014<br data-start=\"600\" data-end=\"603\" \/><br \/>\n\u30fbLa Grande Ann\u00e9e 2015<\/p>\n<p data-start=\"628\" data-end=\"806\">Guests enjoyed comparing these six cuv\u00e9es, along with a specially prepared R.D. 2008\u2014all served free-flow throughout the evening. It was a truly luxurious lineup, unique to Endo.<\/p>\n<p data-start=\"808\" data-end=\"1104\">The menu showcased the finest flavors of winter, beginning with tempura of kobako crab, one of the season\u2019s most prized delicacies. Other seasonal ingredients included kumoko cod milt, longtooth grouper, Horikawa burdock, and Kyo Kanzashi carrots, offering guests a true taste of winter\u2019s bounty.<\/p>\n<p data-start=\"1106\" data-end=\"1262\">Our next special dinner will be held on January 21, in collaboration with Matsumoto Sake Brewery, a historic Kyoto brewery with over 200 years of tradition.<\/p>\n<p data-start=\"1264\" data-end=\"1449\">Join us for a special evening pairing Endo\u2019s tempura with sake from Matsumoto Sake Brewery, crafted from carefully selected ingredients in pursuit of the ultimate accompaniment to food.<\/p>\n<p data-start=\"1451\" data-end=\"1550\" data-is-last-node=\"\" data-is-only-node=\"\">We look forward to welcoming you. As seating is limited, early reservations are highly recommended.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.gion-endo.com\/wp\/wp-content\/uploads\/2025\/01\/20250113-1.jpg\" alt=\"\" width=\"640\" height=\"800\" class=\"aligncenter size-full wp-image-2259\" \/><br \/>\n<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.gion-endo.com\/wp\/wp-content\/uploads\/2025\/01\/20250113-2.jpg\" alt=\"\" width=\"640\" height=\"798\" class=\"aligncenter size-full wp-image-2256\" \/><br \/>\n<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.gion-endo.com\/wp\/wp-content\/uploads\/2025\/01\/20250113-3.jpg\" alt=\"\" width=\"640\" height=\"798\" class=\"aligncenter size-full wp-image-2253\" \/><br \/>\n<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.gion-endo.com\/wp\/wp-content\/uploads\/2025\/01\/20250113-4.jpg\" alt=\"\" width=\"640\" height=\"798\" class=\"aligncenter size-full wp-image-2280\" \/><br \/>\n<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.gion-endo.com\/wp\/wp-content\/uploads\/2025\/01\/20250113-5.jpg\" alt=\"\" width=\"640\" height=\"798\" class=\"aligncenter size-full wp-image-2277\" \/><br \/>\n<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.gion-endo.com\/wp\/wp-content\/uploads\/2025\/01\/20250113-6.jpg\" alt=\"\" width=\"640\" height=\"800\" class=\"aligncenter size-full wp-image-2274\" \/><br \/>\n<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.gion-endo.com\/wp\/wp-content\/uploads\/2025\/01\/20250113-7.jpg\" alt=\"\" width=\"640\" height=\"800\" class=\"aligncenter size-full wp-image-2271\" \/><br \/>\n<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.gion-endo.com\/wp\/wp-content\/uploads\/2025\/01\/20250113-8.jpg\" alt=\"\" width=\"640\" height=\"800\" class=\"aligncenter size-full wp-image-2268\" \/><br \/>\n<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.gion-endo.com\/wp\/wp-content\/uploads\/2025\/01\/20250113-9.jpg\" alt=\"\" width=\"640\" height=\"800\" class=\"aligncenter size-full wp-image-2265\" \/><br \/>\n<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.gion-endo.com\/wp\/wp-content\/uploads\/2025\/01\/20250113-10.jpg\" alt=\"\" width=\"640\" height=\"800\" class=\"aligncenter size-full wp-image-2262\" \/><\/p>\n","protected":false},"featured_media":2261,"template":"","letter_category":[39],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.gion-endo.com\/en\/wp-json\/wp\/v2\/season_letter\/3330"}],"collection":[{"href":"https:\/\/www.gion-endo.com\/en\/wp-json\/wp\/v2\/season_letter"}],"about":[{"href":"https:\/\/www.gion-endo.com\/en\/wp-json\/wp\/v2\/types\/season_letter"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gion-endo.com\/en\/wp-json\/wp\/v2\/media\/2261"}],"wp:attachment":[{"href":"https:\/\/www.gion-endo.com\/en\/wp-json\/wp\/v2\/media?parent=3330"}],"wp:term":[{"taxonomy":"letter_category","embeddable":true,"href":"https:\/\/www.gion-endo.com\/en\/wp-json\/wp\/v2\/letter_category?post=3330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}