“We often drink Sake at Japanese restaurants, but how do we enjoy it at home?”
This question from foreign guests inspired me to share ideas with you through this site.
There is a Sake boom abroad, and many people are captivated by its charm.
However, when it comes to drinking Sake at home, outside of Japanese restaurants, there is often confusion about what food to pair it with, how to drink it, and other details.
Like wine and beer, Sake is constantly evolving. Local Sake, in particular, has become a fascinating field, showcasing regional characteristics and the unique preferences of its makers.
I have obtained certifications as Sake Sommelier and Culinary Professional, driven by my passion to share the ideas of Japanese Sake and home-cooked cuisine with people living anywhere. This passion has led me to offer Sake brewery tours and cooking classes for those visiting Japan. By exploring food and Sake, you can gain a deeper understanding of Japanese culture. I warmly invite you to join my tours and enrich your experience in Japan on a deeper level.
About Yuka
Born in Nagano Prefecture. After studying in Canada, worked for European companies in Tokyo for about 10 years. At these companies, I was in charge of marketing for a company dealing with Western liquors such as wine, champagne, and liquor. Experienced the depth of exploration of alcohol beverages and food through collaboration events of Tokyo’s top restaurants in various fields. After moving to Nagano, l began offering cooking classes and Sake brewery tours for travelers. I hold an international sake tasting license and a chef’s license.