Why This San Francisco Pop-Up Chef Pairs Sake with His Dishes
Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in Japan” tour campaign. As part of the tour, organizers held a tasting session where guests gave candid advice from the perspective of the American market to food product manufacturers looking to enter the United States market.
![image4 Geoffrey Reed holding a big fish](https://hakkohub.com/wp-content/uploads/2022/11/image4.jpg)
Become a fishing chef
![](https://hakkohub.com/wp-content/uploads/2022/12/image6.jpg)
Encounter with a local sake in SF
![image5 Jake Myrick mixing something in a large barrel with a blue long stick](https://hakkohub.com/wp-content/uploads/2022/12/image5.jpeg)
![image8 Noriko Kamei fermenting rice](https://hakkohub.com/wp-content/uploads/2022/12/image8.jpeg)
![image7 Geoffrey Reed holding a big fish](https://hakkohub.com/wp-content/uploads/2022/11/image7.jpg)
Sake covers diverse cuisines
![image2 Scallop and Peach Mint Salad](https://hakkohub.com/wp-content/uploads/2022/11/image2.png)
![image1 A noodle dish being roasted on a burner](https://hakkohub.com/wp-content/uploads/2022/11/image1-1.jpg)
Beyond understanding fermentation
![image3 Scallop and Peach Mint Salad](https://hakkohub.com/wp-content/uploads/2022/11/image3-1.jpg)
Saki Kimura is an accomplished journalist specializing in sake. With a journalism certificate from UCLA, she's reported on sake consumption worldwide. Currently the director of SAKETIMES International, she writes, translates, and promotes sake, focusing on overseas distribution and international breweries. Her expertise has made her a respected figure in the industry.