Nakagawa, Nagano Pref. – 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.
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