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
Bright and light in impression, with aromas of Kosui pear, white lily, and freshly cooked rice in harmony. A delicate entry is lifted by lively acidity and sweetness, with a faint salty nuance that whets the appetite. A crisp, clean finish adds to its charm.
投稿日: 2025年10月07日
An impressive harmony of aromas—green banana, ramune candy, lily petals, and touches of domyoji flour. A rounded, silky entry flows into gentle yet vivid acidity from mid-palate to finish, giving the wine clear definition. A beautifully balanced sake.
投稿日: 2025年10月07日
Delicate layers of fresh apple, elderflower, and cheese rind, touched by a faint briny nuance. Balanced acidity and natural rice sweetness create a rounded texture, with a finish that lingers subtly.
投稿日: 2025年10月07日
Gentle aromas blending the sweetness of pear and freshness of fennel, with a subtle lactic nuance adding complexity. Crisp acidity drives the palate, while pleasant bitterness and lingering umami create a satisfying finish.
投稿日: 2025年10月07日
Aromas of roasted barley and dark chocolate with a hint of vanilla-like sweetness. Rich and full-bodied, expansive on the palate, yet balanced by mid-palate cohesion and a clean, precise finish.
投稿日: 2025年10月07日
Bright and refined impression, with aromas of yellow peach, jasmine, and a touch of honeyed nectar lifted by lemon balm. Vivid, linear acidity gives tension, while subtle salinity and umami extend into the long finish.
投稿日: 2025年10月07日