• SHARE

Nobuari Soga was having dinner at the home of his friend Jirka Wein, when the Czech stove artisan poured a wine of a kind the young man had never tasted before.

It was an organic Japanese wine that expressed a distinctive character different from the mass-market French or Italian wines he had been used to in Tokyo, where he played in an indie rock band and worked in insurance.

Unable to view this article?

This could be due to a conflict with your ad-blocking or security software.

Please add japantimes.co.jp and piano.io to your list of allowed sites.

If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.

We humbly apologize for the inconvenience.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.

SUBSCRIBE NOW

PHOTO GALLERY (CLICK TO ENLARGE)