A sake enthusiast who developed a passion for sake through warm sake, or ‘kanzake.’ Holder of the JSA SAKE DIPLOMA and CHEESE PROFESSIONAL ASSOCIATION. Currently researching sake and cheese pairings.

Lives in Kanagawa Prefecture. An office worker who just loves sake, especially warm sake. At first, I usually enjoyed sake, but after meeting a restaurant that heats all types of sake, I became aware of the deliciousness of warm sake and enjoy it at home as well. Sake is made with advanced technology, and in order to preserve this wonderful technology, I want to increase the number of people who drink sake and say, "Sake is delicious!"

I support small Japanese Sake Breweries companies that are brewing with less than 10 people. The charm of Sake lies in the fact that while it may appear similar, there are astonishing variety of flavors. I believe if the quality of all sake across Japan improves, but the flavors become uniform, its appeal would be greatly diminished. Therefore, it is the most desirable to have a situation where each Sake brewery competes with its individuality and unique character, such as at “Sakaya-Manryu”; and if that happens, the enjoyment of the drinkers would increase as they wonder, “What kind of Sake should I have for tonight?'' So I would like really to continue to introduce the challenges to be faced by many Sake breweries.

First-year PhD student at Rikkyo University. Majoring in life sciences.

Surprised that sake is made by fermentation using only rice and water, read 'Moyashimon' and became interested in sake and fermentation.

I'm interested in micro-organisms and like to think about sake from a scientific and biological point of view.

Born in Aichi Prefecture.

While working as a bartender in Australia, I became interested in sake when I could not explain anything about sake to my colleagues and customers.

I’m now hooked on sake and am studying for WSET level3 in Sake.

Born, raised and living in Osaka. Works at Asano Sake Shop UMEDA near Umeda, Osaka. I like the fact that sake has various aromas and tastes even though it looks like a clear liquid at first glance. I'm trying my best to help customers enjoy drinks that match their current mood.

Gastronomist and writer. She loves drinking and good food and is interested in creating a casual community through foods and beverages. She is a J.S.A. Wine expert and dreams of one day opening her own coffee shop where you can drink alcohol.

Freelance writer born and raised in Hokkaido. I specialize in food and tourism. My hobby is drinking, especially during the daytime. I would like to introduce the charm of Hokkaido's delicious local sake and the ingredients that go with it to the rest of the country.

SAKE journalist / Editor / Writer

Lives in San Francisco, USA. After earning a Journalism Certificate from the University of California, Los Angeles, she worked at True Sake, the first SAKE specialty store in the United States. When she was in Japan, she was involved in editing and writing for books, magazines, and web media related to sake. Currently, she is the director of "SakeTips!", a web media with the theme of "Sake is for everyone", following the current state of SAKE around the world, focusing on local sake breweries in the US.

Lives and works in Tokyo. Born in Kanagawa Prefecture (only grew up in Hokkaido as a child).

In his early twenties, while on a series of business trips to the countryside for his job, he discovered the goodness of sake. After learning about sake, he was asked to be in charge of sake selection at events. I am now a staff member at Jizakeya Kodama, a sake specialty store in Otsuka, Tokyo.

There is a lot of interest in "local sake", which is loved by local people in local places, and he is making efforts every day to convey the appeal of "local sake" again.

Based in Tokyo and originally from Akita Prefecture, I am a sake writer passionate about spreading the charm of Japanese sake. Driven by the desire to share the incredible flavors and fascinating stories behind sake while expanding the community of sake enthusiasts, I contribute articles on the theme of sake to magazines, newsletters, and various media outlets. I am particularly captivated by aged and matured sakes that bring unexpected surprises when paired with food. At home, I store and study over 100 bottles of sake, conducting independent research. I aim to continue sharing stories that celebrate sake, food, and the culture surrounding them.