Aya Mizukami
Wine writer WSET Diploma Official columnist for Forbes JAPAN
Profile
Driven by her deep passion for wine, Aya Mizukami transitioned from the telecommunications industry to the wine industry. She contributes articles to media outlets and specialized publications, including Forbes JAPAN, where she is an official columnist. As a writer for Nihon Wine Kikou (Japan Wine Chronicles), she travels across Japan to interview and report on wineries. Aya holds the J.S.A. Wine Expert certification and the prestigious WSET Diploma, an internationally recognized wine qualification. A lover of Japanese culture, she is also actively engaged in traditional Japanese arts and practices. https://forbesjapan.com/author/detail/2770
Reviews
On the palate, it is surprisingly juicy and vibrant, with gentle sweetness lifted by soft acidity. Best enjoyed well chilled.
投稿日: 2026年05月26日
Subtle spice emerges over time, adding depth. A firm structure and long finish complete its poised, refined presence.
投稿日: 2026年05月25日
The nose centers on grain-derived rice nuances with restrained fruit. A classic Kimoto structure shows firm dryness and substantial backbone, allowing umami to gradually unfold on the palate before leading into a long finish accented by gentle bitterness. Sharp and linear when chilled, richer and more dimensional when warmed—a quintessential Junmai for the table.
投稿日: 2026年02月06日
Within Miyamanishiki’s signature lightness, gentle ginjo aromas of melon, white peach, and pear unfold. Sweet yet airy like cotton candy, never heavy, supported by calm pasteurization tones and lively acidity. Slightly off-dry in style, balancing elegance with easy drinkability in a refined Junmai Ginjo suited for everyday enjoyment.
投稿日: 2026年02月06日
The nose is calm and restrained rather than overtly flamboyant, combining savory herbal and spice tones with a hint of fresh green grass. Stability from bottle pasteurization gives clarity and dryness, while the palate is sharp and precise, finishing clean with no excess sweetness. A sake defined by purity, cool tension, and exceptional versatility at the table.
投稿日: 2026年02月06日
Clear, pristine fruit aromas reminiscent of pear and white peach rise gently from the glass, never overly showy, reflecting a design focused on purity and transparency. On the palate, fine-grained sweetness spreads softly, expressing the roundness of ripe fruit, while a tightening structure and subtle spice toward the mid-palate add depth and sophistication. A polished and well-composed Junmai Daiginjo balancing lightness with elegance.
投稿日: 2026年02月06日
Aromas fill the air even before bringing the glass to the nose—sweet meadow flowers, melon, cereal, and anise spice intertwine. The palate is bold and broad, with lively heat and weight. As it opens, fruity notes calm and grain tones deepen, revealing new layers over time. A sake full of expressive evolution.
投稿日: 2025年11月21日
The first impression cries “Aloe Yogurt!” Sweet aromas of lychee, Shine Muscat, and cotton candy enchant the nose, yet the palate is surprisingly firm and balanced by refreshing acidity. The pleasant contrast between sweetness and structure makes this a sake anyone can enjoy.
投稿日: 2025年11月21日
Complex aromas of steamed rice, rice pudding, toasted cereal, and sweet spices. True to its name “Extra Dry,” the palate is bone-dry with firm acidity and a robust backbone. The spicy finish calls out for a bold food pairing.
投稿日: 2025年11月21日
Refreshing aromas of green apple and pear underscored by a subtle ashy minerality that adds focus. The aromatic volume is well-judged—not overpowering—and the wine is clean and refined without excessive sweetness. The palate has a fine balance of gentle sweetness and acidity, making it effortlessly drinkable. With low alcohol and mild dryness, this sake is ideal for beginners.
投稿日: 2025年11月21日