Sake, explained from the rice up.
A craft older than Singapore, explained for the way we drink now.
Sommelier, educator, one-time kurabito. Twelve years in sake, from tasting rooms in Singapore to a brewery floor in Nagano.
SSA Certified Sake Sommelier · SSI International Kikisake-shi · International Sakasho
Certified Sake SommelierSSA
International Kikisake-shiSSI
International SakashoPassed Aug 2025
12 years in sakeSince 2014
Kurabito, KitsukuraSaku, Nagano · Oct 2022
Three ways into a glass of sake.
From the kura floor
I brewed as a kurabito at Kitsukura in Saku, Nagano: washing, steaming, koji, shubo. So when I explain why a sake tastes the way it does, I’ve done the work myself.
From the Kura →
Talks and masterclasses
Talks, pairing flights and masterclasses for festivals, restaurants and companies, from first-timers to the trade.
Talks →
One glass at a time
Bottle shares, community nights and writing. Helping grow Singapore’s sake community one glass at a time.
Journal →
Fizz, Funk and Umami: the modern sake revolution
A tour of the new wave in sake, from sparkling and wild-yeast styles to high-acid, umami-rich bottles, and how they break the old rules.
All talks- Festival
Sake Matsuri Singapore
Marina Bay Sands
- Pop-up bar
Ishinomaki Open Bar
With SAKE Street
Find me an occasion, I’ll find you a suitable sake.
