Given its versatility, sake is an excellent addition to any restaurant menu, no matter the cuisine. It also has a longer shelf life than wine once opened, which means you’ll get the most bang for your buck out of it!
In this lesson for restaurant managers, sake sommelier Yoshihiro Sako shares his tips for ensuring you get the most out of your menu’s sake selections.
Learn hospitality skills for today’s world, including:
- The shelf life of sake
- Different sake bottle sizes and serving suggestions
- How to set up a sake flight
Yoshihiro Sako is a Kikisake-shi certified sommelier and the Director of Sake at Yuzuki Japanese Eatery in San Francisco.