Yoshinobu Kimura
Pairing artisan
Profile
Born in Kobe, Japan, he majored in Food Service Management at Johnson & Wales University in the United States before beginning his career as a sommelier in New York. Upon returning to Japan, he served as Head Sommelier at “NARISAWA” in Minami-Aoyama for ten years, introducing innovative pairings of sake, wine, and cocktails around the world. In 2019, he opened “sushi m” in Omotesando, Tokyo, offering a new fusion of sushi and beverages. Since then, through collaborations with restaurants, winemakers, sake breweries, distilleries, and coffee shops both in Japan and abroad, he has continued to expand the possibilities of food and drink.
Reviews
While structured, the palate remains relaxed and smooth, with gentle acidity enveloping the whole. The finish is calm and understated, reminiscent of the quiet persistence often found in sake.
投稿日: 2026年06月03日
Fine acidity tightens the palate, delivering a light, transparent, and refreshingly fresh drinking experience.
投稿日: 2026年06月03日
Slightly elevated acidity gives definition, creating a sharp and clean impression. Sweetness is restrained, resulting in an easy-drinking, refreshing profile.
投稿日: 2026年06月03日
A calm, understated aromatic profile and precisely balanced structure define the wine. Slightly elevated acidity tightens the frame, while a faint bitterness adds definition to the finish. A sake that combines clarity with depth.
投稿日: 2026年06月02日
The palate leans slightly dry, with gentle acidity allowing rice-derived sweetness and umami to take center stage. While maintaining a light profile, it shows depth and breadth, achieving harmony through natural umami rather than relying on acidity.
投稿日: 2026年05月25日
Grain-driven aromas dominate, with faint fruity accents. Dry in structure, though restrained acidity allows sweetness to come forward. Fresh yet showing subtle matured spice notes from pasteurization, adding depth and savory richness to the profile.
投稿日: 2026年02月09日
Aromas of white flowers, syrup, green apple, and melon. Light and restrained in sweetness yet well-structured, with a supple, transparent texture. Umami and depth are present, while acidity provides a clean, tightening finish.
投稿日: 2026年02月09日
Fresh pear and young-leaf aromas introduce a transparent yet robust, classically dry structure. Umami takes center stage while acidity remains supportive, shaping a firm outline, with a pleasantly bitter, mineral-driven finish that underscores the depth of rice-derived savoriness.
投稿日: 2026年02月06日
A calm aroma suggesting elevated acidity, with soft banana-like fruit and a faint hint of spice from pasteurization. Dry yet not overly sharp, light and well-balanced, with minimal umami and high transparency, supported by alcohol for structure and a neatly cut, acid-driven finish.
投稿日: 2026年02月06日
Warm grain aromas accented by subtle spice and iodine. Smooth and supple texture with umami that extends quietly. Elegant acidity typical of kimoto defines the contour.
投稿日: 2025年11月21日