Six Cloves is a winery named in honor of the founder's ancestral heritage, drawing inspiration from a family business that once sold medicines along the Japan Sea coast. The name "Six Cloves" is taken from the six-clove design featured in the original business logo. After migrating to Northern Nagano, the family transitioned into making soy sauce and miso, continuing their deep connection to fermentation. The name reflects a respect for this legacy and celebrates a tradition of fermentation that has been passed down through generations.

Sonoe is the owner and winemaker at Six Cloves, with deep roots in Japanese fermentation traditions, stemming from her upbringing in Nagano, Japan. She honed her winemaking skills through extensive training at UC Davis and apprenticeships across the world, including in New Zealand, Chile, and Sonoma. Her experiences with biodynamic grape growing and holistic winemaking philosophies have shaped her approach, emphasizing elegance and the expression of diverse wine styles. Sonoe is dedicated to conveying the passion of grape growers and unlocking the potential of different wine origins through her unique palate and cultural heritage.