Takuma Yamada
Sommelier
Profile
Born in 1993 in Shizuoka Prefecture, Takuma Yamada developed an interest in the sommelier profession while working at a restaurant in Tokyo after graduating from a vocational school. After changing careers, he earned his sommelier certification while working at a hotel. Inspired by the high demand for sake in an environment heavily influenced by inbound tourism, he began studying sake. Currently, he curates a diverse selection of sake from various regions of Japan and shares its unique appeal with international guests by showcA.S.I.ng its versatility with different cuisines.
Reviews
Raspberry and strawberry candy notes are complemented by a subtle varietal spice, adding complexity. The balance of vibrant acidity and fruit is very appealing, with soft tannins making it approachable—even for those who don’t عادة drink red wine. Best served slightly chilled.
投稿日: 2026年06月03日
Elegant aromas of sweet potato and white flowers are interwoven with roasted grain-like toastiness. The palate is supple, yet from mid-palate through the finish, a firm umami driven by black koji emerges. Best enjoyed on the rocks or with hot water to appreciate its layered expression.
投稿日: 2026年06月03日
Toasty, sweet aromas of roasted sweet potato and caramel are layered with a subtle anise-like spice. The palate expands laterally from the entry, with sweet potato-derived sweetness harmonizing across the mouth. A gentle alcoholic warmth tightens the finish. Best enjoyed warmed to enhance its aromatic expression.
投稿日: 2026年06月03日
A rounded, full texture is balanced by acidity, creating harmony across the palate. A clean, crisp finish enhances its drinkability.
投稿日: 2026年06月03日
Fresh green notes reminiscent of melon and early summer greenery are layered with subtle rice-flour nuances. The palate shows a rounded texture, supported by a core of acidity and umami that invites food pairing. A well-balanced, understated sake ideal for the table.
投稿日: 2026年06月02日
Distinct lactic notes and green, early-summer freshness give a bright, lifted impression. The palate shows clear contrast between acidity and sweetness, creating a lively, sweet-and-sour balance. A modern style well-suited for spring and summer.
投稿日: 2026年05月25日
投稿日: 2026年05月25日
An inviting first impression of ramune, banana, and honeydew melon. Domyoji flour and faint nutty tones add dimension. Silky and flowing on the palate, with gentle acidity and sweetness in harmony, making for a light, effortless, and highly drinkable style.
投稿日: 2026年02月09日
Fresh Kosui pear and green apple dominate the nose, accented by subtle lactic notes reminiscent of yogurt and a refreshing hint of shiso. The palate is driven by expansive acidity, complemented by gentle, refined sweetness that enhances delicacy and precision.
投稿日: 2026年02月06日
Fresh aromas of pear, banana, and citrus are accented by lactic notes reminiscent of yogurt, with subtle hints of cypress adding a cooling lift. A smooth, rounded entry leads into a mid-palate where gentle acidity emerges to define the structure, followed by a crisp finish and slowly expanding umami.
投稿日: 2026年02月06日