Sake is an ancient drink that has been a part of Japanese culture for centuries. But it has existed in relative obscurity outside Japan until recently. The growing appreciation of traditional Japanese cuisine has brought sake into the spotlight, giving the beverage the kind of recognition it deserves.
You don’t need to be enjoying or serving Japanese cuisine if you want to jump onboard the sake train. It is a wonderfully versatile drink that pairs with food easier than wine does!
In this lesson for restaurant managers, sake sommelier Yoshihiro Sako shares why sake would make an excellent addition to your menu!
Learn hospitality skills for today’s world, including:
- The benefits of adding sake to your restaurant menu
- The health benefits of sake
- What you need to know about stocking sake in your venue
Yoshihiro Sako is a Kikisake-shi certified sommelier and the Director of Sake at Yuzuki Japanese Eatery in San Francisco.