Wine Education and Tips
Organic (bio), natural, vegan, sustainable. These eco labels sound alike but cover different things. Here is a clear comparison and how to choose.
From Piedmont to Puglia, a simple region-by-region guide to Italy's best vintages. What a vintage (harvest year) really means and how to choose in Japan, explained by an Italian who imports and pours in Tokyo.
Great Italian wine for the weeknight table, in the 2,000 yen range. Cheap does not mean dull. A Tokyo-based importer explains how to spot real value, why southern Italy wins on everyday wine, and how to choose bottles that suit Japanese food.
A beginner-friendly guide to choosing wine by three simple axes (sweet or dry, the type of sparkling, white, rose or red, and light or full) plus easy ways to enjoy it with everyday Japanese food.
What Italy's new-harvest wine, vino novello, really is: how it differs from Beaujolais Nouveau, carbonic maceration, regional styles, the autumn tradition of roasted chestnuts, and how to enjoy it at the Japanese table, explained by our sommelier.
Discover what Valpolicella Ripasso is, how it differs from Amarone, its flavor profile, and the best food pairings — explained by an Italian wine importer in Tokyo.