About my wine and Shochu days for The Indigenous Bartender.
Yukari Sakamoto 坂本ゆかり
Born in Tokyo and raised on the shores of Lake Wobegon, Yukari Sakamoto trained as a chef and baker at the French Culinary Institute. Following that she trained as a sommelier at The American Sommelier Association and worked as a sommelier at the New York Bar and Grill in the Park Hyatt Tokyo. She also worked at Takashimaya’s flagship store in Nihonbashi as a sommelier in the saké department of the depachika. While at Takashimaya she passed the exam to be a shōchū advisor. Shōchū is a distilled spirit native to Japan. Yukari apprenticed at Coco Farm and Winery in Ashikaga, Tochigi. Yukari also offers market tours with Elizabeth Andoh’s Taste of Culture. Yukari’s writing can be found in Food & Wine, Saveur, The Japan Times, and several other publications. She is a regular…
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