Inside Sake Studio Tokyo: A Curated Journey Through Japan’s Iconic Drink

This time, we’re thrilled to speak with Aaron, the founder of Sake Studio Tokyo: a one-of-a-kind omakase sake tasting experience guided in native English, Japanese, and Chinese. With over 2,500 tastings under his belt, Aaron brings storytelling, education, and deep cultural insight into every pour. Read on to learn how he’s helping demystify Japan’s iconic beverage, one sip at a time.

Could you please introduce yourself to our readers?

I was born in China, spent my early childhood in Nagasaki, Japan, and lived in the U.S. — in Houston and the San Francisco Bay Area—for 16 years before relocating to Japan in 2019. My background was in management consulting for tech companies, but I eventually made the leap to start my own business. At first, sake was simply a business concept, but after immersing myself in Japan’s national beverage, I genuinely fell in love. The sake available in Japan is in a completely different league compared to what’s typically found abroad.

Spending time with professionals in the industry — often over drinks — we’d exchange stories, hear firsthand the philosophies and passion of the brewers, and dive deep into the nuances of each sake. These moments weren’t just fun; they became deeply educational and inspiring. That’s what motivated us: to create experiences where others could discover the same magic. We wanted to make premium, hard-to-find sake more accessible, and let people appreciate it not just through taste, but through context, connection, and storytelling.

In addition to Sake Studio, I own a sake izakaya (Japanese pub) in Tokyo and am part-owner of a sake specialty retailer, meaning I get to acquire, serve, and drink the best sake every day!

What inspired the concept of your curated sake omakase tasting experience? Was there a specific moment or influence that sparked the idea to combine storytelling with sake education?

The idea was sparked during countless nights spent drinking with industry insiders — brewers, distributors, and fellow enthusiasts. Their stories were captivating: tales of generations of craftsmanship, innovation born from adversity, and philosophies behind each brewing decision. We found ourselves hooked — not just on the sake itself, but on the people and passion behind it.

At the same time, we noticed a disconnect. Even in Japan, general knowledge about sake is surprisingly limited. Many still associate it with cheap, overly strong drinks served in traditional, often outdated settings — what some might call “my drunk uncle’s drink that burns on the way down.” Internationally, the situation is even more challenging, with very few native English-speaking sommeliers who can convey the complexity and charm of sake in an engaging and approachable way.

We saw an opportunity to change that narrative. Our goal was to make sake accessible while giving it the modern, refined platform it deserves. The curated omakase experience was our answer — a way to showcase the craftsmanship of Japan’s best brewers, paired with storytelling that brings their work to life, in a setting our guests would feel proud to share with their friends. We wanted guests to not only taste sake, but to understand that we’re living in a Golden Age of sake — and it’s time the world knew what that tastes like.

Your tastings explore everything from different rice types to serving temperatures to different drinking vessels. How did you develop this multi-sensory format?

I’ve always believed that the best way to learn is through experience — not lectures. So when designing our tasting sessions, the goal was simple: make it enjoyable first, educational second. We wanted our guests to be actively engaged, not just listening, but discovering for themselves.

The format evolved from years of personal exploration — drinking, comparing, and discussing sake with others in the industry. We found that some of the most eye-opening moments came from side-by-side tastings: sakes from the same brewery with just one variable changed, or trying the exact same sake at different temperatures. These kinds of comparisons make subtle differences suddenly obvious, and learning becomes intuitive.

By turning these experiments into structured yet relaxed experiences, we created a format that’s both accessible to beginners and rewarding for seasoned drinkers. It’s not about memorizing facts — it’s about building curiosity and understanding through taste, one sip at a time.

We love that your experiences are guided in native English and are also available in Japanese and Chinese. What kind of feedback have you gotten from international guests who might be new to sake?

We’ve been very fortunate to receive overwhelmingly positive feedback from our international guests. Our visitors come from all backgrounds — some have never really enjoyed alcohol before, while others are seasoned wine aficionados, or even sake brewery owners themselves. What’s been rewarding is seeing how each guest takes away something unique from the experience — whether it’s having all their questions about sake answered, discovering a new favorite bottle, or simply leaving happily tipsy after tasting some of the best sake Japan has to offer.

We design the courses to be fun, engaging, and delicious — but more importantly, we genuinely enjoy doing this. There’s something incredibly special about sharing great drinks and good stories with new friends from around the world. We think that joy comes through in every session, and our guests can feel that too.

Is there a common myth or misunderstanding about sake that you like to disprove during tastings?

There are so many myths about sake, it’s hard to choose just one! One of the biggest misconceptions is that sake burns going down or should be taken like a shot. We designed our course specifically to challenge those ideas — showing that sake can be smooth, elegant, and best enjoyed like wine: slowly, thoughtfully, and from the right glass. In fact, dare I say that sake may even have a wider flavor range than wine, which makes it incredibly versatile for food pairings—not just with Japanese cuisine, but with dishes from around the world.

Many of our guests start off by saying, “This might be a dumb question, but…” and we always reassure them — there are no dumb questions. Even in Japan, there are plenty of misunderstandings about sake, especially as the industry is evolving so quickly. That’s exactly why tasting is so powerful: the moment people try it for themselves, with guidance from an experienced sommelier who can explain what they’re experiencing, everything clicks into place.

Because food is such an important part of your tasting, how do you go about pairing small bites with the sake courses? Is there any sort of pairing principle you might be able to share for our readers to try at home?

We purposefully don’t pair our food one-to-one with our sake. Instead, we offer a curated selection of artisanal bites — ranging from craft pickles and aged cheeses to imported cured meats and more. Each item is delicious on its own, but they’re also chosen because they pair well with a broad range of sake styles.

Our goal is to show guests just how versatile sake is when it comes to food. Rather than prescribing specific combinations, we encourage people to experiment and discover how each pairing can subtly enhance or transform the experience. We want our guests to feel empowered to explore their own tastes.

That said, we do offer one structured pairing: two unique spice or herb infusions designed to enhance a particular sake. This serves as an anchor point for sharing our philosophy on pairing, which revolves around three core principles. We won’t give everything away here, but it’s a fun and surprising way for guests to learn how to think about pairing at home — without needing to follow strict rules.

Do you have a personal favorite sake, and what makes it special to you?

That’s a tough question — after tasting so many incredible sakes, it’s hard to choose just one. I often find myself with a “Top 5,” “Top 15,” or even “Top 30,” and the list keeps evolving as my palate grows and shifts.

When I first got into sake, I was drawn to bold, expressive styles — those aromatic, fruity sakes that were unfined, undiluted, and unpasteurized. They felt alive. But over time, I began to appreciate depth and structure — sakes with umami, acidity, and complexity that rival the best aged wines.

What sets sake apart from wine is its soul. While wine often reflects the terroir of the land, sake is a reflection of the brewer. You can have two sakes made from the exact same rice and water, yet they’ll taste completely different depending on the philosophy, technique, and intention behind them. That’s what makes sake so special to me — it’s not just a drink, it’s a personal expression of the maker. And discovering those expressions, one glass at a time, is what keeps me inspired.

Is there a “hidden gem” in Tokyo, or somewhere else in Japan, that you always recommend to guests who are looking for a unique/local experience?

Japan — especially Tokyo — is a treasure trove of hidden gems. Food and drink are among my greatest passions, and I’ve built a personal list of nearly 1,000 restaurants and bars across the country that I either recommend or plan on visiting.

One standout is Takasaki no Okan by chef-owner Jo Takasaki. It’s an incredible spot where innovative Japanese cuisine is paired with hot sake in ways that completely change how you think about warm sake — it’s eye-opening and unforgettable.

And if I may be so bold, I’ll also recommend my own spot: Craft Sake Shoten & Kitchen. We offer a rotating menu of 25+ carefully curated sakes by the glass, paired with creative small plates from our Japanese-American chef in a modern, counter-only space. It’s designed to be a fun, approachable space to discover sake in a modern setting.

If you’re ever in Japan and looking for recommendations—whether it’s sushi, sake, cocktail bars, or kaiseki—feel free to message us on Instagram. We love helping people explore Japan’s incredible food and drink culture beyond the typical tourist spots.

With you having done over 2,500 tastings, what do you find that keeps the experience fresh and exciting for you? How do you stay inspired and continue learning?

As I mentioned earlier, we’re living in the Golden Age of sake. What makes this era so exciting is the sheer amount of innovation happening across the industry. Brewers are experimenting with new techniques — using different strains of koji, reviving ancient methods, exploring the concept of terroir, and even incorporating modern technology to refine traditional brewing methods. The result is an explosion of styles and flavors that simply didn’t exist even 20 years ago.

Many of my current favorite sakes were only released within the past couple of years. While I’ve now tasted from most of the notable breweries, what keeps it fresh is how quickly the landscape is evolving. Sake is incredibly deep, with endless layers to explore, and just when you think you’ve seen it all, something new comes along to change your perspective.

That constant sense of discovery is what keeps me inspired and why I don’t think I’ll ever get bored.

What’s next for Sake Studio Tokyo? Are you working on any new events, expansions, or collaborations?

Although Sake Studio Tokyo has only been running tastings for about a year and a half, the response has been incredible — and honestly, a bit beyond what we expected. We’ve been thrilled by the feedback and the interest from guests around the world.

Our scheduled tastings are very limited in number, so we’re currently exploring ways to make them more frequently available without compromising the quality of the experience. We’re also actively open to collaborations and special events, whether it’s with restaurants, cultural institutions, or fellow sake lovers looking to create something unique.

Thank you so much, Aaron, for sharing your insights and passion for sake with us! We can’t wait to share your story with our readers and inspire more travelers to discover this amazing cultural experience in Tokyo.

Follow Sake Studio On:

Website: https://www.sake-studio.com/
Instagram: https://www.instagram.com/sakestudio.tokyo/
Facebook: https://www.facebook.com/profile.php?id=61560931572488

Featured Photo Credit: Aaron

Excited to add this experience and others just like it to your next Japanese adventure? Make sure to contact our Tailored Travel team to help create your perfect itinerary, tailored just for you!

 

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