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Lesson details

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.

What you'll learn in The health benefits of sake lesson

  • The health benefits of sake
  • How to use sake byproducts in cooking

Who the Sake for restaurants owners course is for

Restaurant managers, it's time to diversify your menu with the help of a versatile drink that customers are sure to love.


Yoshihiro Sako

Yoshihiro Sako is a Kikisake-shi certified sommelier and the Director of Sake at Yuzuki Japanese Eatery in San Francisco.

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