Warehouse TERRADA gets a new sommelier
“I want to be a wine storage professional”
This past May, Kai Yasuda was appointed sommelier for the Warehouse TERRADA Premium Storage Team. We asked him about his aspirations for the important work of safeguarding customers’ precious wines.
- First, tell us about your work.
Yasuda: Sure. I am in charge of all tasks related to the wine cellar, from receiving customers to wine lounge information, wine cellar tours, and contracts.
- You worked for Warehouse TERRADA in the past, and rejoined the company after leaving for some time. Why did you come back?
Yasuda: I left the company for a while because I wanted to work in restaurant service, but during my work I tasted wines that had suffered from thermal degradation, which made me once again realize the importance of proper wine storage. This made me want to get involved in the work of storing customers’ precious wines again, so I decided to return to Warehouse TERRADA.
- What made you want to become a sommelier?
Yasuda: I encountered wine in my 20s and became fascinated by it. I chose this work because I wanted to let everyone know about the deliciousness and wonders of wine.
- Which wine fascinated you?
Yasuda: It was the Vosne-Romanée from 2001. On the first day its fragrance was closed, but on the second it blossomed like a large rose. I was deeply moved by its aroma.
- You are a fan of Burgundy.
Yasuda: Yes, I am attracted to the scent of Pinot Noir. I love Clos des Corvées from Domaine Prieuré-Roch, and Domaine Leroy. Both of these feature highly dense aromas that are like sniffing a fine perfume. It’s truly wonderful when a wine can delight people with just its fragrance.
- That’s true! Could you offer some advice on selecting and giving wines?
Yasuda: Some examples are, “A daughter was born so I bought a birth year vintage wine.” “I chose Arietta (music score label) to give to my piano teacher.” “I bought champagne as a wedding present, but the bride doesn’t drink much so I gave demi-sec.” I love it when people choose wines while thinking of the person who will receive them.
- And customers will store such special wines with us.
Yasuda: That’s right. Which is why I have to respect such wishes and take good care of the wines. I want to handle these important wines properly and put all of my effort into helping customers enjoy aging them.
- Tell us about your future ambitions.
Yasuda: I want to become a true professional in the storage and aging of wine. Therefore I plan to do lots of tastings of aged wine and refine my senses.
After working at a wine shop and an Italian restaurant, he joined Warehouse TERRADA. He briefly left the company and worked as a sommelier at a French restaurant in Azabu-Juban, but after tasting wine that had deteriorated he realized the importance of proper storage, and in May 2018 he rejoined Warehouse TERRADA with the goal of mastering wine storage work.
(Text: Kimiko Anzai)