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Wine Energy Co., Ltd. Depachika Cheese x Daily Wine “Natural Cheese and Casual Pairing” Course Completely Online, Participate from Anywhere in Japan! It will be held on February 21st!

Wine Energy Co., Ltd.
Depachika Cheese x Daily Wine “Natural Cheese and Casual Pairing” Course Completely Online, Participate from Anywhere in Japan! It will be held on February 21st!
Cheese and wine pairing that you can easily try and really match
It will be held on the online conference system Zoom from 19:00 on Tuesday, February 21, 2023.
Completely online wine school Vinoterrace will start a course of [Natural Cheese and Casual Pairing].
The tasting wine will be delivered to your home in a small bottle in advance, so you don’t have to go to school.
Participation fee: 8,800 yen (tax included) for each course *Comes with a set of 6 small bottles and 6 cheeses
Vino Terrace Wine School (Headquarters: Chiyoda-ku, Tokyo,
Representative Director: Takehiro Ichihara) is online,
We will open a lecture on “Natural cheese and casual pairing” course.
These days, you can easily buy various natural cheeses even in department store basements and slightly upscale supermarkets. However, if you try to match it properly with wine, the hurdles will suddenly become higher…
Comté cheese with vin jaune, langur cheese with champagne,
Do you have a pairing that is said to be a “standard”, but you don’t know how to match it other than that?
In this course, we will introduce cheese professionals and wine pairing professionals.
Two professionals can easily challenge at home
We will deliver how to enjoy cheese and wine.
Chevre, white mold, blue, hard, wash, etc.
Explaining wines that go well with different types of cheese, starting with grape varieties!
relaxed, fun and casual
Why don’t you experience a really delicious pairing that is not bound by the “standard” so far?
Lecturer introduction: Hitomi Yunoki
After graduating from a culinary school, worked at a one-star restaurant for three years, and has been in charge of cheese service and management at the current restaurant L’Osier for eight years. In 2021, he won second place in the cheese service competition “The 3rd Japan Best Fromager Championship”.
Participated in the French tournament as a representative of Japan. Guest taster: Yang Seju
Born in Osaka in 1983.
In 2003, at the age of 19, he moved to Boston to study music. After that, he moved to New York and studied as a sommelier at various restaurants.
In 2010, he received an offer as a sommelier from New York’s top chef David Bouley.
It attracted attention and won three awards.
He is the only Japanese sommelier to have won consecutive awards in New York, the world’s largest sommelier battlefield.
After returning to Japan in 2012, he served as a chef and sommelier at restaurants in Tokyo, including three-star restaurants in the Michelin Guide.
In 2017, he was invited to the Somms of the World held in Australia as a member of the World’s 50 Best Sommeliers.
Established La Mer Inc. in 2018. Appointed President and CEO. As a wine journalist, he has contributed numerous articles to wine magazines. In 2020, the online wine magazine SommeTimes was established. Currently, he is active in a wide range of fields, such as consulting for restaurants, journalism, shop management, and wine school instructor.
● Overview of the seminar
Lecture name: “Natural cheese and casual pairing” Instructor Hitomi Yuzuki Organizer: Vino Terrace Wine School
When: February 21, 2023 (Tuesday) Starts at 19:00, 120 minutes Participation fee: 8,800 yen (tax included)
●Company profile
Company name: Wine Energy Co., Ltd.
Location: 1-1-8 Hirakawacho, Chiyoda-ku, Tokyo
Representative: Takehiro Ichihara
Established: October 27, 2016 (100% investment by Azuma Co., Ltd.) URL:
Business description:
1. Wine school business
2. Liquor import business
3. Liquor sales business
4. Any business incidental to the above items
●Inquiries from customers
Vino Terrace Wine School
Details about this release: