Certified Sake Sommelier (Kikisake-shi) and Sustainable Seafood Advocate. Specializes in beverage pairings and ethical sourcing within the seafood industry.
Aiko Sato combines her refined palate as a certified Kikisake-shi with a fierce passion for ocean conservation. With 10 years of experience as a beverage director for top-tier Japanese restaurants, she is an expert in pairing sake, wine, and tea with the delicate flavors of raw fish. Beyond the glass, Aiko is a vocal advocate for sustainable fishing practices, educating readers on ethical consumption, the differences between farmed and wild catch, and how to choose seafood that supports ocean health. Her articles provide a sensory roadmap for the dining experience while grounding it in environmental responsibility, covering topics from specific sake brewing methods to the impact of climate change on fish stocks.