Sake makes an excellent addition to any restaurant menu not only because it pairs wonderfully with food, but also because it gives your customers something exciting to try that isn’t as common as wine or beer.
If you’re not too familiar with sake though, picking the best selection for your menu can seem a daunting task – which is why we’ve got the experts here to help!
In this lesson for restaurant managers, sake sommelier Yoshihiro Sako shares his pro tips for making the best sake selections for your restaurant.
Learn hospitality skills for today’s world, including:
- Things to consider when creating a sake menu
- The different types of sake to choose from
- Tips for expanding your sake menu
Yoshihiro Sako is a Kikisake-shi certified sommelier and the Director of Sake at Yuzuki Japanese Eatery in San Francisco.