Moe Oshikiri passes sommelier's test

Finally, a "talent" with real talent, not just a pretty face.

How much longer can Moe stay ridiculously gorgeous?

Serrano; Cool down old chap, only 7 am!!Another woman dressed decently, this is much better JT, an improvement i expect the majoity here will agree with.

I read recently that a 10-year-old Japanese girl passed the test.

That certification and 360 yen will buy you a latte at Starbucks...

Congratulations Moe!

Almost every J women I know have that certificate...I wonder how exclusive is it?

Break out a bottle of Thunderbird and cheers.

By the way, was she shopping at Uniqulo recently?

The more Japanese people that learn about wine the better. I'm sick of going to my local depato and being offered only samples of "nomiyasui" wine. If I wanted something "nomiyasui" I would drink water, not wine. Good on her!

Slow news day that this hits the front page?

Good on her. I passed that test years ago, I wonder if it is as strict as in Europe. Memorizing all the chateaux and all the characteristics of the soil from every chateau wasn't always easy.

If I wanted something "nomiyasui" I would drink water, not wine.

Why on earth would you drink something that isn't "nomiyasui"? If you don't like the taste and it isn't easy to drink, why waste the money?

She's very pretty, seems to have some brains and that's all good. Japan needs more "talento" like her.

I found her sleeping off a bender (way too much wine?) in the trash collection site in front of my apartment building. I told her to scram because it was Moe-nai gomi.

Just joking. My apologies. No offense intended.

Too bad for her if she had to taste all Mercian has to offer. Much of their cheaper stuff is rotgut bottom-of-the-barrel dregs brought over in huge vats, mixed with other vats, and then topped up with methyl hydrate to boost the alcohol content. It then sells for less than 500 yen a bottle, is drunk by the masses who then wake up with terrible headaches because of the methyl hydrate and then proclaim that wine is "mazui" just because they're too cheap to be the real stuff. Hopefully Moe was spared these less auspicious vintages.

I found her sleeping off a bender (way too much wine?) in the trash collection site in front of my apartment building. I told her to scram because it was Moe-nai gomi.

hahahahahahahhha! :)

Reads like one of those honorary degrees they give out to celebs to boost the sales of a particular product. In this case, wine.

i love wine and now i love you!

Congrats! BTW, is there something like "beer sommelier"?

@tmarie

Why on earth would you drink something that isn't "nomiyasui"? If you don't like the taste and it isn't easy to drink, why waste the money?

When Japanese refer to wine as being "nomiyasui", they are NOT referring to the taste. It generally means that it goes down easily without leaving a strong (wine) aftertaste. Wine was never a popular drink in Japan and only recently has it started to become fashionable. True wine appreciation (enjoying the whole experience of aroma, taste and aftertaste) is still at an early stage in Japan.

Of course I would not waste money on something I didn't like the taste of. You are merely confused about the meaning of "nomiyasui".

Japan has more qualified sommeliers than any other country in the world... Not a big deal really..

There are three tests for wine qualification. Sommelier, wine advisor and wine expert. Moe passed the test for wine expert. Anyone over 20 can take this wine expert test. About 35 percent pass this test.

Souce: http://www.shikakude.com/minsikakupaje/somurie.html

If you think your average Japanese persona is using "nomiyasui" to discuss aftertaste, aroma... you're crazy. It just means easy to drink. Some are, some aren't. You can talk abotu your translation and work in the industry but most people who drink wine here don't know such things and just wanting something that is a simple"nomiyasui". You and your group of friends may be looking for something else but average Joe is not.

Free lesson on the locals. You're welcome.

If you think your average Japanese persona is using "nomiyasui" to discuss aftertaste, aroma... you're crazy. It just means easy to drink.

I never said "nomiyasui" referred to aroma or to "discuss" aftertaste. You have completely misunderstood my posts. I would suggest you reread them, but I suspect that may be fruitless (pun intended).

I said that the average Japanese is not accustomed to the aftertaste that is often left by wine. These people tend to opt for wine that goes down easier, or in Japanese, "nomiyasui." wine. Hence, the wine that is promoted in department stores in Japan which (quite rightly) targets the average person is what many wine-drinkers would consider rubbish. I'm not saying that's a bad thing, because people should drink whatever they like. I was merely explaining to you what "nomiyasui" means when referring to wine.

tmarie, if you are not a native English speaker, I apologize, but my previous posts have been very straightforward. You are entitled to your opinion, but I would appreciate you not twisting my (simple) words to start an argument.

These people tend to opt for wine that goes down easier, or in Japanese, "nomiyasui." wine.

or

When Japanese refer to wine as being "nomiyasui", they are NOT referring to the taste.

Which is it??

Both. There is absolutely no contradiction there at all, if that is what you're implying.

As I mentioned before, appreciation of wine can entail many stages, the main three being just before, during and after drinking. This can be true for many foods and some beverages as well. However, people who are unaccustomed to wine (not only Japanese) often dislike the aftertaste, "after" being the key word here. As a matter of fact, it has been said that the lingering aftertaste (not taste), which can be quite long in some cases, is the main reason why so many people dislike wine.

I wouldn't normally advocate wikipedia as a good source of knowledge, but in this case it may help you understand the basics. The page on "Aftertaste" clearly explains its meaning and, particularly, how relevant this is to wine.

In wine tasting the aftertaste or finish of a wine, is an important part of the evaluation.[17] After tasting a wine, a taster will determine the wine's aftertaste, which is a major determinant of the wine's quality. The aftertaste of a wine can be described as bitter, persistent, short, sweet, smooth, or even non-existent. Included in assessing the aftertaste of a wine is consideration of the aromas still present after swallowing. High quality wines typically have long finishes accompanied by pleasant aromas.[17] By assessing the combination of olfactory and aftertaste sensations, wine tasting actually determines not only the aftertaste profile of a wine, but its flavor profile as well.

Please read the entire article. http://en.wikipedia.org/wiki/Aftertaste

As I have implied from the very beginning on this thread, wine that is regarded worldwide as high quality, generally, does not fall into the category of wine that the average Japanese would consider "nomiyasui."

If you are still confused about the meaning of "nomiyasui", just look at my very first post again. The beverage that Japanese would consider to be the most "nomiyasui" is water. Obviously, that is not because of its taste. If you aare STILL not convinced, ask any Japanese native speaker.

Sorry Bogi, still think you don't get what the meaning of the word - why don't you go and ask a non wine snob what it means. They'll tell you something that is easy to drink - as in, doesn't taste like crap.

still think you don't get what the meaning of the word

This will be my final explanation for you tmarie as I suspect you're just trying to argue. Or your Japanese level is far too low for you to even try to understand.

When Japanese people drink a cup of coffee, glass of orange juice, pint of beer etc that they think tastes good, they will use either "oishii" or "umai".

When they drink something and find (often to their surprise) that it's not as strong, bitter etc as they expected, they would often say "nomiyasui".

For the last time, "nomiyasui" does not mean "tastes good". I know exactly what it means. It is YOU that doesn't get it.

Over and out.

All readers, back on topic please. The subject is Moe Oshikiri.

So Moe and many here drink water because it is "nomiyasui"? First I have heard of it.

Not arguing, just pointing out that you're not getting what "nomiyasui" means when it comes to anything, let alone wine. Wine, coffee, water (flavored)... can be easy to drink, delicious, just the right temp... and be called... "nomiyasui".

Mercian and wine should not be used in the same sentence - the watered-down stuff they sell is is awful.

Look like another meaningless award for marketing and promotion, but at least they did not use the 'Best Wineist' monniker...

A Japanese female sommelier, huh? Right. How many Japanese do we meet who get even a foggy picture of the world of wine? It's like gaijins making sake.

What does nationality have to do with anything??

My god, wow she is a top tier fantastically beautiful woman! Holy crap!