Sake on its own is a great addition to your restaurant menu as a delicious drink that is easy to pair with any cuisine. But on top of that, sake has a number of health benefits, and byproducts from the brewing process can be used for cooking!
In this lesson for restaurant managers, sake sommelier Yoshihiro Sako explains how to make the most of stocking sake in your venue.
Learn hospitality skills for today’s world, including:
- The health benefits of sake
- How to use sake byproducts in cooking
Yoshihiro Sako is a Kikisake-shi certified sommelier and the Director of Sake at Yuzuki Japanese Eatery in San Francisco.