About us:
The name "Wakaba" comes from our youth baseball team, Nakacho Wakaba. In Japanese, wakaba means "fresh young leaf," a meaning that reflects both our values and our mission: to always seek fresh perspectives, new experiences, and new ways forward.
The idea for Wakaba Trading grew from our passion for small-batch, regional Japanese wine and our desire to share it with more people in the Bay Area. Japan's natural wine scenes has flourished over the past decade, with independent wineries across the country producing world-class flavors. Despite their exceptional quality, many of these wineies remain difficult to find outside of Japan.
As Oakland's first importer dedicated to bringing Japanese natural wine directly to the Bay Area, we saw an opportunity to introduce something truly unique. By working directly with wineries across Japan, we carefully curate that would showcase the creativity, shokunin mentality, and diversity of Japan's wine making culture.
Our mission is simple: connect Bay Area with exceptional Japanese craftsmanship that they may not otherwise have the chance to experience. Whether you're discovering for the first time or searching for a favorite brewery or winery you enjoyed while traveling there, we're here to help bring the best of Japan's vibrant scenes to your glass.
About me:
Hiro (ヒロ) was born in Machida, Tokyo, and later moved to Itabashi, Tokyo. Shortly after graduating from elementary school, he and his family relocated to Oakland, California, where he still resides today.
Having lived in Oakland for more than 20 years, Hiro has witnessed the city evolve through both its highs and challenges. Yet many of the things he first fell in love with remain unchanged: its people, its arts and culture, and the vibrant spirit that continues to define the city.
Before co-founding Wakaba Trading, Hiro worked in a finance role across a variety of industries, including at Cisco, Federal Reserve Bank of SF, and PwC. Prior to his corporate career, he spent years working throughout the Bay Area food industry since his time as a high school student, taking on roles ranging from dishwasher to line cook to fish monger. Through these experiences, he developed a deep appreciation for hospitality and the communities built around food and drink.
Hiro is half Japanese and half Chinese, and is fluent in both Japanese and Cantonese.
