And a special shout out to our friend sarah oh/buttmvnch for this fun illustration. We’re so happy and honored to include them after being a fan for some time! 🤗

Join us on Thursday, October 26 for a special tasting with Yamachan Wine! Each reservation includes 4 pours, accompanying bites and a chat with the winemaker and Chef Gary!

We are so excited to having Akari pour her wine that we may just join in on the fun. Akari and I (Philip) first connected after learning about her 2019 Chenin and how we went to the same Japanese preschool in the San Gabriel Valley. Things we usually chat about have to do with her passion for natural wine, navigating the wine world in a more ethical way, and Japanese American diaspora.

About Yamachan!

Hello, I'm Akari and I am a lover of foods and fermented things. I'm originally from SoCal and a first generation Japanese American/nisei. I fell in love with natural wines early in my career, then subsequently discovered that Japan is the second largest consumer of natural wines in the world. It made sense in a way I don't even think I understood at the time; the flavor profiles in natural wine resemble and complement many flavors in Japanese cuisine.

I started this project in conjunction with moving to the bay area to learn more about low-intervention winemaking. Yamachan wines are all native yeast fermentations with very small amounts of so2 if needed (a topic I'm more than happy to talk about). The grapes are sourced from vineyards farmed organically. The wines have become a way for me to connect with my roots in an unconventional way, and my hope is to share that joy through the wines.