We Ask Kiki Austin About Working as a Sake Sommelier at Mujō in Atlanta

Kiki Austin, a Sake Sommelier at Mujō in Atlanta, has crafted a unique niche in the beverage industry.

Photos by Andrew Thomas Lee

After graduating from the Culinary Institute of America, she became a certified sake advisor at just 26. Her journey into sake began while working in wine retail during the pandemic. A customer pairing sushi with sake sparked her interest, leading her to dive deeper into the world of sake. Austin loves its versatility and how it originates solely from Japan, setting it apart from wine.

Though sake is traditionally associated with Japanese cuisine, Austin enjoys pairing it with a variety of flavors, including Caribbean and Mexican dishes. One of her favorite pairings is Tokubetsu Junmai sake with stewed chicken and coconut rice, where the rich umami and refreshing mineral finish of the sake elevate the meal. She’s particularly fond of Yukikage “Snow Shadow” from Niigata, which has a unique, “fatty” texture that balances well with bold dishes. Austin also highlights seasonal sakes like Hiyaoroshi, a fall favorite in Japan, which is pasteurized once and matured over the summer. She suggests pairing it with seasonal vegetables to complement the Edo-period technique used in its production.

Looking ahead, Austin is excited about the future of sake in the U.S., particularly the growth of craft sake breweries in cities like New York, Tennessee, and California.

“I’d love to see one in Atlanta in the next 10 years. Sparkling sake is something I am loving right now. It’s not new, but breweries in Japan have started taking it more seriously. Some styles are similar to Moscato – low abv and fruit-forward, but I’m particularly intrigued by Awa sake. Awa means “foam” in Japanese. There’s a set criterion a brewery must follow to be able to use the Awa designation, such as brewing a Junmai style as the base, alcohol is not permitted, and allowing CO2 to occur naturally through secondary fermentation. This will happen in a bottle, with the addition of moromi/shubo- rice, koji, yeast, and water. I like to talk about the method of production with anyone as I eagerly await the newest developments.”

For those new to sake, Austin offers simple advice: “Never pour your own sake – it’s bad luck! There are sakes for every season, and they can complement food differently, just like wine does. Enjoy fall sakes like hiyaroshi with grilled fish & sushi, and natsu — a summer release — with seafood, sashimi, salads and ceviche, and drink it super cold and crisp.”