― 日本酒のあるテーブル ―

Kazuyo Okubo
Tokyo, JAPAN
Sake consultant, journalist

I originally started my career as a consultant at a Sushi restaurant. After qualified as SSI certified Kikisakeshi(Sake sommelier) in 2003, SSI Sake instructor in 2011, and JSA certified Sake Diploma in 2017, I continued to buckle down popularizing the profound Sake world to the public, exploit my own network which varied from bars and restaurants to brewing companies. I have also supervised resourceful classes with full of new suggestions matching a modern lifestyle. I have been engaged in producing Sake dinners at restaurants in Tokyo.

Meanwhile in a journalistic field, I visited hundreds of breweries and contributed articles to major food magazines such as "Danchu", a recipe textbook of "Kewpie 3 Minutes Cooking", based on flexible combinations of Sake and cuisines from all over the world on top of the Japanese. I currently have Sake classes at Academie du vin, the Toyo university, other culture schools. Acted as a judge on "The Fine Sake Award" and Glass selection for Sake by Twiesel Japan co., Ltd.