I fell for sake in 2014 and never stopped asking why each glass tastes the way it does. Across different prefectures, rice varieties and brewing styles, the answer kept leading back to the people who make it.

In 2022 I lived as a kurabito at Kitsukura in Saku, Nagano, starting at 7am with the brewers’ morning routine and working through rice washing, steaming, koji and shubo. It takes a team to make sake, and sake is meant to be shared among friends. That idea runs through everything I do.

Through SakeCraft I hosted masterclasses and bottle shares that helped grow Singapore’s sake community. Since 2024 I’ve led SAKE Street Singapore, the Singapore arm of SAKE Street Japan, as Director and Head Sommelier. I still teach whenever I can.

Credentials

• International SakashoAug 2025
• International Kikisake-shiSSI
• Certified Sake SommelierSSA
• Kurabito, Kitsukura breweryOct 2022
• Director & Head Sommelier, SAKE Street Singapore2024–