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
Aromas of sour cherry, violet, mushroom, and a faint olive note are beautifully integrated despite the number of components. Vivid acidity and slightly grainy tannins give clear structure, while a subtle bitterness on the finish tightens the overall profile.
投稿日: 2026年10月10日
Lychee, white flowers, and smoke are lifted by the alcohol, adding aromatic complexity. The palate is rounded and generous, with the firm, substantial character typical of atmospheric distillation. A versatile shochu suited to many occasions.
投稿日: 2026年10月10日
A sweet, gently toasted nuance reminiscent of Domyoji rice flour is lifted by a subtle hint of hinoki cypress, giving the aromatics a light, refreshing quality. The palate opens rounded and delicate, while linear acidity adds tension and definition. Gentle natural rice sweetness is beautifully integrated.
投稿日: 2026年10月10日
Fresh apple and Kosui pear create a bright, lifted aromatic profile, with a subtle yogurt-like lactic note adding richness. The palate is slender and dry, with long acidity and gentle wasanbon-like sweetness creating a delicate balance. A pleasant bitterness on the finish provides an attractive accent.
投稿日: 2026年10月10日
A slightly medicinal herbal note adds another aromatic layer. The palate is rounded and smooth, with gentle acidity seamlessly integrated with the natural sweetness of rice.
投稿日: 2026年10月10日
The palate is mellow and rounded, supported by acidity, while alcoholic warmth on the finish provides definition. A persistent aroma reminiscent of freshly cooked rice is particularly distinctive.
投稿日: 2026年10月10日
The palate opens dry and compact, with the pronounced acidity characteristic of the kimoto method giving the sake a distinctive personality.
投稿日: 2026年10月10日
Pale ruby red in appearance. Fresh, vibrant aromas of cranberry, raspberry, shiso, and pomegranate are complemented by refreshing herbal notes. Bright acidity and juicy fruit are balanced by a subtle bittersweet touch that makes the wine especially appetizing.
投稿日: 2026年07月18日
Bright, expressive, and highly aromatic. Toasty sweet potato is layered with lychee, rose, and white pepper, creating remarkable complexity. Fine, elegant sweetness spreads across the palate from the first sip, while gentle acidity and well-integrated alcohol bring balance to this uniquely multifaceted shochu.
投稿日: 2026年07月18日
A fragrant and aromatic style, opening with steamed sweet potato, sandalwood-like florals, and a delicate touch of lychee. The palate is supple and refined, with gentle sweetness followed by a dry finish carrying a gradual warmth from the alcohol.
投稿日: 2026年07月18日