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
Savory aromas of broad beans and root vegetables mingle with mature aged notes. Rich rice sweetness and generous umami fill the palate, supported by gentle acidity. A classic, full-bodied style that truly blossoms when served gently warmed.
投稿日: 2026年07月18日
Fresh aromas of white peach and honeyed apple lead into a palate with a delicate cotton candy-like sweetness. A gentle bitterness emerges toward the finish, adding definition and balance. Approachable enough for sake beginners, yet versatile enough to pair beautifully with a wide range of dishes.
投稿日: 2026年07月18日
From the moment it is poured, an intense bouquet of strawberry, freshly picked table grapes, and a bouquet-like floral sweetness rises from the glass. On the palate, however, it shifts dramatically to a tightly structured, dry profile with sharp acidity—an appealing contrast. The finish is short, clean, and charming, making it a perfect match for a sunny, casual lunch.
投稿日: 2026年06月03日
Neat, it delivers a bold, structured dryness with a pronounced alcoholic attack. When diluted with hot water, the profile softens, revealing rich sweetness and body from the sweet potato, leading to a warm, lingering finish. Over ice, the structure tightens, gradually opening into a layered expression of gentle sweetness as the ice melts.
投稿日: 2026年06月03日
The dry palate is supported by elevated acidity, keeping the structure tight and preventing fatigue. Versatile with food and also enjoyable slightly warmed, highlighting its depth and adaptability.
投稿日: 2026年06月03日
On the palate, grain-driven umami expands before leading into a sharply defined, spicy, dry finish. The crisp, thirst-quenching aftertaste makes it an ideal food-pairing sake.
投稿日: 2026年06月03日
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