Towards the hotel of the future, with smiles.
On June 5, 2021, Keio Plaza Hotel will celebrate its 50th anniversary. We will continue to welcome you with the spirit of hospitality that has been passed down since our opening. Please enjoy the exquisite gourmet dishes that mark the beginning of our anniversary year, and spend a sparkling moment with our 50th anniversary original champagne.
Celebrating 50 Years
Our First Original Champagne
Starting from January, the beginning of our anniversary year, we will be selling “Piper-Heidsieck Essentiel by Keio Plaza Hotel” at our in-house restaurants, bars, and lounges. This is the first time since our establishment that we have collaborated with a Champagne house to create an original champagne. We would like to share with you the thoughts and passion that our sommeliers, Hiroaki Seki and Kazuki Ishiguro, put into the taste of this champagne.
Piper-Heidsieck Essentiel
Two of our hotel’s chef sommeliers, Hiroaki Sekiya and Kazuki Ishiguro, traveled to a winery in Reims, France, where they blended champagne dosage*1 with the winery’s chief winemaker, Emilien Boutillier. This champagne was created with the goal of achieving a “familiar and approachable taste.” They focused on the most important elements of champagne flavor: acidity, a rich fruity finish, and the overall impression of “truly delicious” champagne. At Keio Plaza Hotel, we have a wide variety of restaurants serving Japanese, Western, Chinese, and Korean cuisine, and this champagne pairs well with all of these genres. We hope you enjoy this balanced and exquisite champagne during your stay with us.
Grape Varieties: Pinot Noir 50%, Meunier 30%, Chardonnay 20%
*1 Dosage is the addition of a small amount of liqueur to sparkling wine after the disgorgement process, which removes sediment. This is done to adjust the sweetness level and replenish the liquid lost during disgorgement. It is also known as “liqueur d’expedition,” and many champagne houses keep their dosage recipes a closely guarded secret.