Hiromi Kiyama, an expert in the history and production of Sake, came to the United States from Japan for college. After receiving her degree from Louisiana’s Loyola University, Hiromi became the head waiter at Shinbashi Restaurant and then spent ten years at Nobu Tribeca.
A graduate of the Viticulture and Vinification Course at American Sommelier, Hiromi enjoys working with customers and helping them discover Sake for the first time.
Hiromi was a runner up in the 2010 Sud de France Sommelier Competition and the 2011 Ruinart Champagne Competition; this is her first time competing for the Best Sommelier in America title.
Hiromi’s favorite word is “Kanpai!”—a Japanese toast.