While sake has been enjoyed in Japan for centuries, it is experiencing a resurgence in popularity today all around the world. This new interest has sparked a wave of artisanal sake brewing and the exploration of different methods of producing this ancient drink.
In this lesson for restaurant managers, sake sommelier Yoshihiro Sako outlines what’s trending today to help you plan your sake menu.
Learn hospitality skills for today’s world, including:
- Popular sake brands to consider for your restaurant menu
- The current trends in sake brewing
Yoshihiro Sako is a Kikisake-shi certified sommelier and the Director of Sake at Yuzuki Japanese Eatery in San Francisco.