Five Questions for Japan’s First Master of Wine Ned Goodwin

Ned Goodwin is Japan’s first Master of Wine. Ned is also one of the most passionate sommeliers in Japan. Ned graciously took me under his wings when I moved to Tokyo to work as a sommelier. His generosity and guidance helped me tremendously. Ned has had a great impact in the wine world in Japan with innovative wine lists and staff training. Here Ned shares with readers some of his favorite places to drink wine in Tokyo and more.
1. Congratulations on becoming the first Master of Wine in Japan. Tell us about the Master of Wine and how it is different from a Master Sommelier. What all did you have to do to become a Master of Wine?

On average the MW demands around a decade of study and is a mutli-disciplined course that examines vineyard work, vinification, marketing / business and contemporary issues such as Global Warming, the rise of China et al.  These sections are woven around four-days of exams that constitute the ‘Theory’ section of the exam. Each day consists of three one hour essays aside from the final and fourth day, which consists of two essays.

In addition, each morning over the first three-days, one sits the ‘Practical’ section of the exam. The ‘Theory’ follows in the afternoon. The ‘Practical’ constitutes a white, red and ‘mixed bag’ (often fortifieds and sparkling, but not necessarily) paper; each 2 1/4 hours long with 12 wines across each discipline.

These two sections are then followed by a 10,000 word dissertation on a subject pertinent to the market that one works in. Diss was on Jap. sommeliers & whether the wine by-the-glass in a tightly defined tier of restaurant chosen by them, had physiological synergies with a tightly defined customer type that both drinks wine and goes to the defined ilk of restaurant. In other words, are sommeliers here giving customers what they like, or do Japanese prefer (possibly) other similarly priced wine by-glass styles, that for some reason or other, are not popular here (Gruner, Rose etc.).

The Master Sommelier is more service-focused without the overall range or discipline across many facets of the wine world, that the MW demands.

2. What are some of your favorite places to drink wine in Tokyo?

Shonzui in Roppongi (Minato-ku, Roppongi 7-10-2)

Buchi at Shinsen kousaten (Shibuya-ku, Shinsen-cho 9-7)

Fiocchi in Soshigaya-Okura (Setagaya-ku, Soshigaya 3-4-9)

Tharros in Shibuya (Shibuya-ku, Dogenzaka 1-5-2, Shibuya SED Bldg).

3. What are your favorite retail wine shops in Tokyo?

I mostly get my wine directly from producers, wholesalers or importers albeit, if I were to purchase wine at a retail level, Tokyu Honten (Shibuya-ku, Dogenzaka 2-24-1) is very good.

4. In a Japanese magazine you wrote about pairing rose with yakitori. Any other general recommendations to pair wine with Japanese food?

I think pairing wine with Japanese food is relatively straightforward given that the dominant flavour profiles are sweet/salt, with and subtle textures an important part-at least with traditional Japanese fare. The major stumbling block is the rather ethnocentric and closed mentality of many Japanese chefs and even sommeliers when it comes to matching wine with anything Japanese. True, there is of course beer and Nihon-shu, although wine offers a different and equally fun experience. Izakaya-styled food is particularly good with a slew of rose styles although, perhaps due to their perceived simplicity, rose has not really taken on here as a category. Umami and its yeasty, savouriness lends itself well to wines that have spent time on lees, such as many Chardonnays and bottle-fermented sparkling wines.

5. Any wine trends you see in Tokyo or in Japan?

Recessionary pressures mean less expensive wines and the rise therefore, of imports from places such as Chile. There is an overall lack of dynamism in the market and the power of China, Hong Kong and other SE Asian markets has usurped Japan’s muscle, to a great degree, on the world stage. I believe that many Japanese still want to drink quality at a better price rather than a cheap price, however. Yet because selling in a western sense is foreign to most Japanese and their attention to ‘face’ and ambiguity / lack of direct sales techniques; wines that sell themselves (cheap and/or from mainstream regional brands such as Chianti, Chablis etc.) are relied on instead of sommeliers and salespeople actively suggesting real value across, perhaps, lesser known regions. Salespeople in Japan rarely engage the customer, but play to a love of pomp and aesthetics in terms of sertvice styles. Unfortunately, these approaches often fail to get good wine of value in glasses!

Ned’s links include:

The Institute of Masters of Wine

Asian Correspondent


UPDATE as of December 15, 2012:



Ned has made two wines under the “Good Wine” label. These Australian wines are perfect for entertaining or for your new house wine. Pinot Grigio and a Cabernet & Shiraz blend. E-mail me for details for delivery in Japan.

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