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
Expressive aromas of banana, apple, and ramune soda immediately draw you in, layered with hints of honeysuckle and a subtle limestone-like smokiness. Sweet-tart fruit fills the palate, while a delicate bitterness on the finish keeps everything beautifully balanced.
投稿日: 2026年07月18日
Delicate aromas recall Kosui pear and melon, lifted by rice flour, young bamboo, and hinoki cypress, bringing brightness and freshness to the bouquet. A slender, refined palate combines gentle sweetness, acidity, subtle alcoholic grip, and a clean finish, making this a compact yet highly distinctive food-friendly sake.
投稿日: 2026年07月18日
Complex aromas sit low in the glass, with layered notes of banana, brown sugar, and lactic character. Rice sweetness and lactic acidity create a rich, rounded palate, while subtle oxidative nuances add further depth and complexity.
投稿日: 2026年07月18日
The nose is delicate and restrained, offering juicy white peach, Kosui pear, and subtle white floral notes. The palate is harmonious throughout, with refined sweetness reminiscent of wasanbon sugar, while the natural richness of the alcohol provides a beautifully clean finish.
投稿日: 2026年07月18日
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