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
The first impression is soft, but layers of licorice and white pepper add spice and depth. These complex elements are wrapped together by rich, lactic acidity, giving the palate a supple, cohesive structure.
投稿日: 2026年10月10日
Lemongrass freshness is layered with licorice and white pepper spice, creating a cool, oriental aromatic profile reminiscent of kuromoji. A gentle kumquat-compote note adds soft fruit with a touch of bitterness. The palate is delicate and intentionally light in body, allowing the aromatics to stand out clearly. Kumquat, herbs, and spice flow naturally into a clean, transparent finish. A refined Chardonnay of notable purity.
投稿日: 2026年10月10日
On the palate, the bright fruit gradually gives way to gentle sweet, toasted notes from the barley. Toward the finish, yeasty nuances reminiscent of freshly baked brioche and a subtle toastiness emerge. Within a single glass, the profile evolves from juicy fruit to grain sweetness and roasted depth.
投稿日: 2026年10月10日
The body is gentle and smooth, with a light mouthfeel. As the sake gradually warms in the mouth, initially hidden aromas slowly open up and mingle with the rice-derived umami, revealing greater complexity. Its character unfolds naturally as the temperature changes.
投稿日: 2026年10月10日
As the sake gradually warms in the mouth, the profile shifts toward Japanese confectionery, with nuances of shiratama and rice sweetness. Relatively high acidity neatly balances the rounded, gentle sweetness. The finish is light and clean, fading smoothly with soft acidity.
投稿日: 2026年10月10日
Ripe fruit notes reminiscent of muskmelon gradually emerge. The palate initially feels clean and crisp, but as the sake warms slightly in the mouth, it becomes noticeably rounder. Sweet melon aromas combine with a creamy texture, developing into a nuance reminiscent of cream soda. The aromatic and flavor profile shifts beautifully with temperature.
投稿日: 2026年10月10日
Aromas of osmanthus and rose open into tropical notes such as lychee. The palate is equally expressive, yet the sweetness remains very natural. A soft, creamy nuance reminiscent of coconut milk emerges on the palate without becoming overly sweet. Beneath it lies a delicate rice-derived sweetness that blends naturally with the sake's floral character.
投稿日: 2026年10月10日
On the palate, rice-derived umami unfolds naturally alongside subtle sweetness, creating a rounded profile. Despite the fullness typical of an unfiltered sake, it never feels heavy. As the temperature rises, the rice and grain notes become more pronounced, while gentle acidity shapes the finish, leaving a touch of rice sweetness before fading cleanly.
投稿日: 2026年10月10日
Comforting aromas of kuri-kinton open the nose. With water, refreshing citrus peel notes emerge, while a highball brings forward vibrant fresh fruit. Warmed, it reveals sweet aromas reminiscent of traditional Japanese confections. A versatile sweet potato shochu that offers a different expression with every serving style.
投稿日: 2026年07月18日
Toasty aromas of white sesame and almond jelly create a gently sweet, nutty bouquet. The palate is silky, with generous rice umami balanced by soft acidity. A deliberate touch of sweetness lingers on the finish, allowing the sake to show different expressions from well chilled to room temperature.
投稿日: 2026年07月18日