Japanese sake and chocolate

Japanese sake and chocolate Japanese sake and chocolate Japanese sake and chocolate Japanese sake and chocolate Japanese sake and chocolate
By Ayaka Ito

An event of pairing of Japanese sake and chocolate was held. The chocolate for this event was picked from the selection from Dandelion Chocolate shop, one of the very few places in the world, where craft chocolate is made from single-origin cacao beans. The chocolate bars of Dandelion Chocolate are made with only cacao beans and cane sugar, and do not contain cocoa butter or vanilla essence. Their unique flavors come from natural cacao beans produced by fermentation and roasting. For this event, 4 kinds of chocolate were ordered from their main shop in San Francisco.

Pairing details

1. Piura Blanco, Peru and Ouka, Ginjo, Yamagata Prefecture
Tasting note: Green grapes and maple
In this pairing, the acidity of green grapes and the aroma and sweetness of Ouka go well together, and make both taste so much better than when tasted individually.

2. Kokoa Kamili, Tanzania and Shuhai, Junmai, Kumamoto Prefecture
Tasting note: Mango and citrus
In this pairing, the citrus flavor in the chocolate, combined with Shuhai’s citrus fruit-like aroma that resembles orange flowers and subtle sweetness, create a good harmony.

3. Mantuano, Venezuela and Tedorigawa, Yamahai, Ishikawa Prefecture
Tasting note: Roasted almonds, chocolate fudge, and sea salt
Pairing with Tedorigawa brings out the richness of chocolate produced by the roasting of beans, and gently embraces it.

4. Maya Mountain, Belize and Kamoizumi, Junmai-Ginjo undiluted sake, Hiroshima Prefecture
Tasting note: Honey, caramel, and creamy strawberries
Since this sake is undiluted, it has natural freshness and richness at the same time, and the flavor of creamy strawberries is enhanced by being combined with this sake.

The Piura Blanco’s tasting note says green grapes and maple. When I tasted the chocolate by itself, I tasted some unique acidity, which I did not care for, however, when it was combined with Ouka of Dewazakura Brewery, a marvelous harmony was created by added gracious aroma and tender sweetness of Ouka. On the contrary, when combined with sweet and sour chocolate called Ambanj, whose flavor reminded me of refreshing citrus, and strawberry or raspberry jam, the acidity of the chocolate contradicted with Ouka’s clean after-taste, and I couldn’t say it was a good pairing. Two different tastes make a harmony and create the third taste. That is the best part of pairing. I feel excited as if I am going to explore an unknown world. I urge everyone to try pairing sake with familiar ingredients and food items around you! You might discover things unexpected!


①Piura Blanco, Peruと桜花 吟醸 山形県
②Kokoa Kamili, Tanzaniaと朱盃 純米 熊本県
③Mantuano, Venezuelaと手取川 山廃純米 石川県
④Maya Mountain, Belizeと賀茂泉 純米吟醸生原酒にごり 広島県
テイスティングノート: ハチミツとキャラメル、クリーミーな苺

Piura Blancoのテイスティングノートは青ブドウとメープルで、チョコだけで食べると独特な酸味があり、あまり好みの味ではありませんでしたが、出羽桜の桜花と合わせると桜花の持つ華やかな香りと優しい甘みが加わり、素晴らしい調和をみせてくれました。それとは逆にAmbanjaという爽やかなシトラスと苺やラズベリージャムを思い出させる甘酸っぱいマダガスカル産のチョコレートと合わせてみると、チョコレートの酸が桜花のスッキリとした後味と反発してしまい、あまり相性がいいペアリングとは言えませんでした。2つの味わいが調和し、第3の味わいが生まれる。これこそがマリアージュの醍醐味であり、道なる世界への探検のようでワクワクします。皆さんも身近な食材や食べ物を日本酒に合わせてペアリングしてみると、意外な発見があるかもしれないので、是非試してみて下さいね。

#Japanesesake #chocolate


NHK News Program “Today’s Close-up”

NHK News Progra...
NHK News Program “Today’s Close-up”

By Kosuke Kuji

Japanese sake is a central product in “Cool Japan Strategy” implemented by the Japanese government and increasingly featured recently by many media outlets both domestically and abroad.
One such program is a very popular TV program on NHK, “Today’s Close-up” (https://www.nhk.or.jp/gendai/).
NHK “Close-up Today” is a news program that features social problems to the latest trends garnering much attention. This program delves deep into one theme at a time to report on the latest “today” on many themes domestically and abroad to date.
“Today’s Close-up” covered Japanese sake in November 2019.
I was interviewed in this program along with sake brewers expanding from Japan into the world market, American nationals producing sake in New York, and Japanese nationals producing sake in France, introducing the latest “today” surrounding Japanese sake from various angles.
Through meticulous interviews, many conducted overseas, this program features how Japanese sake is popularized worldwide, along with commentary on the future outlook for Japanese sake.
Studio guests included the chairman of the Japan Sommelier Association, very knowledgeable about Japanese sake; Shinya Tasaki, who started the “Sake Diploma” certification for Japanese sake with the Japan Sommelier Association; and various messages about Japanese sake.
Among these guests, the chief executive officer of “Dom Pérignon” took on the challenge to produce Japanese sake in Toyama City showed how Japanese sake is becoming more familiarized worldwide.



#JapaneseSake #CoolJapanStrategy #NHK


Establishment of Restaurant Employee Relief Fund

Establishment of Restaurant Em... Establishment of Restaurant Em... Establishment of Restaurant Em...
The National Restaurant Association Educational Foundation set up the Restaurant Employee Relief Fund to help restaurant industry employees experiencing hardship in the wake of the coronavirus disease (COVID-19) outbreak.
The Restaurant Employee Relief Fund (“Fund”) was created to help restaurant industry employees experiencing extraordinary hardship in the wake of the coronavirus disease (COVID-19) outbreak. Through this Fund, grants will be made to restaurant industry employees who have been impacted by COVID-19, including a decrease in wages or loss of employment. Grants will be awarded as soon as possible to those individuals who meet the prescribed eligibility criteria, as reviewed and verified by the National Restaurant Association Educational Foundation (NRAEF). This Fund is operated by the NRAEF, whose mission is to attract, empower and advance today’s and tomorrow’s restaurant and foodservice workers.

Your Eligibility
Funds will be available for restaurant and foodservice employees who can demonstrate that they:
・Worked on a part- or full-time basis in the restaurant industry for at least 90 days in the past year ; and
・Have had a primary source of income in the restaurant industry for the last year; and
・Have experienced a decrease in needed wages or loss of job on or after March 10, 2020 the result in a lack of resources to pay for essential expenses ; and
・Live in the United States, an overseas U.S. military base, or any U.S. territory*; and
・Are over the age of legal majority in their in their U.S. state or territory; and
・Meet other requirements demonstrating financial need as determined by the NRAEF.

Your Need For Funds
One-time grants are for short-term COVID-19 related hardships in paying any of the following expenses only:
・Home rent or mortgage ・Car payments or transportation costs ・ Utility bills
・Student loan payments  ・Child care ・Groceries  ・ Medical bills

For inquiries about the fund, please visit at www.rerf.us

* Depending upon the terms of certain contributions to the Fund, certain amounts may only be available for distribution in limited geographic areas. Individuals related to employees or board members of the National Restaurant Association or National Restaurant Association Educational Foundation ARE NOT eligible for grants. All grants are made at the discretion of the National Restaurant Association Educational Foundation.


全米レストラン協会教育財団(National Restaurant Association Educational Foundation(NRAEF))は、レストラン従業員救済基金を設立した。この救済基金は、新型コロナウイルスの発生を契機に財政的に影響を受けたレストラン業界の従業員を支援するために設立され、 この基金を通じて新型コロナウイルスの影響を受けたレストラン業界の従業員に対し、賃金の低下や失業などで失われた賃金の補てんの為に助成金が給付されるというもの。この基金は全米レストラン協会教育財団が運営しており、この財団の使命は、レストランやフードサービス業界で働く人達の側に立ち支援することを目的としている。


・家賃または住宅ローンの支払い  ・自動車ローンの支払いまたは交通費
・公共料金の支払い  ・学生ローンの支払い  ・育児に関わる費用
・食料品購入   ・医療費支払い

尚、基金への申し込み、問い合わせは、www.rerf.us まで。


#RestaurantEmployeeReliefFund #NationalRestaurantAssociationEducationalFoundation #coronavirusdisease #COVID19


Judging Compatibility of Japanese Sake with Food

Where you can most likely predict the taste of wines from grape variety, vintage or production area, there is no standard to evaluate the taste of Japanese Sake.
There is an identification of Daiginjo, Ginjo, Junmai etc based on production method, but this is only the production method and doesn't indicate the compatibility with taste or dish. Also, if you look at the ingredients of rice or water, you can slightly distinguish the taste or aroma, but the taste will change depending on how you make it.
Regarding the compatibility with food, there is absolutely no way of seeing it from the label indication that is legally required as of today.
I would like to show you something from the label that may give you a hint even though it might be a slight amount.

Junmai: many can be enjoyed chilled or hot and goes well with a slight rich tasting dish or grilled item

Ginjo: most served chilled, has characteristic of splendid aroma and goes well with dishes that are topped with citrus items like yuzu or lemon ; for example, yakitori with lemon or ponzu with hamachi (young yellowtail) with ponzu etc.

Daiginjo: has considerable body and goes well with teriyaki or eel sauces or nikomi (hotpot with vegetables and/or meats/fishes). light body Daiginjyo goes well with dishes that use citrus items like Ginjo.

California made sakes: since it has slight acidity and body, it goes well with Mexican food.

Kimoto or Yamahai class sakes: goes extremely well with beef or pork dishes

















니혼슈(일본술)와 궁합이 좋은 요리 판단

와인은 포도의 품종, 빈티지, 산지에 따라 대략적인 맛을 예측할 수 있지만, 일본주에는 맛을 평가하는 기준이 없습니다.
다이긴죠, 긴죠, 준마이 등 제조 방식에 따라 구별이 가능하지만, 이는 어디까지나 만드는 방식일 뿐 맛과 요리와의 궁합을 나타내는 것은 아닙니다. 또한, 원료인 쌀과 물 역시 약간의 맛과 향을 판단하는 기준이 되기는 하지만, 이 역시 어떤 제조 방식을 사용하는가에 따라 맛이 달라집니다. 현재 의무화된 라벨 표시로는 음식과의 궁합을 전혀 알 수 없습니다.

준마이슈(純米酒): 5~10℃(히야, 冷)에서 30~40℃(누루칸, 燗) 정도의 온도로 마시는 경우가 많고, 다소 맛이 강한 요리나 구이와 잘 어울립니다.

긴죠슈(吟醸酒): 주로 차갑게 마시고, 화사한 향이 특징입니다. 감귤류, 유자, 레몬을 뿌리는 요리와 궁합이 좋습니다. 닭꼬치구이에 레몬, 방어회와 폰즈 소스 등과도 잘 어울립니다.

다이긴죠슈(大吟醸酒): 바디감이 묵직한 다이긴죠슈는 데리야키나 장어 소스, 조림 등과 궁합이 좋습니다. 바디감이 가벼운 다이긴죠슈는 긴죠슈와 마찬가지로 감귤류 요리와 잘 어울립니다.

캘리포니아산: 약간의 산미와 바디감이 있어 멕시코 요리와도 잘 어울립니다.

기모토(生酛)와 야마하이(山廃) 계열: 소고기나 돼지고기 요리와 찰떡궁합입니다.

#Compatibility #JapaneseSake #Food


“Awasake Revitalization Group Launched”

A significant promotional group for Awasake was launched. On January 28, Japan Awasake Association was a historic day where approximately 30 members from the Liberal Democratic Party Parliament members gathered to launch the “Awasake Revitalization Group.” House of Representative member Toshiaki Endo from Yamagata Prefecture assumed the position of Chairman, while Yuko Obuchi of Gunma prefecture assumed the position of Secretary. Japan Awasake Association is striving to serve Awasake as the toast during the Tokyo Olympic and Paralympic Games. Therefore, this foundation party was attended by Yoshio Mori of the Tokyo Olympic and Paralympic Organizing Committee Yoshiro Mori, who presented a congratulatory message, which made this dream closer to reality. Also, the committee chairman Yoshiro Mori also became an honorary chairman of the parliament as well.
Also, the launch party was attended by members from the National Tax Agency, public offices, and representatives from the sake industry, expressing support for Awasake.
Still a new Japanese sake genre among both public and private organizations, high anticipation for this sake to become widespread was felt among attending members.
Japan Awasake Association chairman Noriyoshi Nagai greeted guests and expressed his resolve to enhance the quality of Awasake to increase export to levels comparable to champagne and wine to promote widespread consumption throughout Japan and win worldwide brand recognition.
Thanks to support from many attendees, Japan Awasake Association will continue to strive to become the chosen beverage for toasts worldwide. Thank you in advance for your support !


awa酒に最高の応援団が発足しました。2020年1月28日、awa酒協会にとって歴史的な日になりました。自民党の国会議員の皆さんが約30名集まり、「awa酒振興議連」を発足していただきました。衆議院議員の山形県の遠藤利明先生が会長に就任され、幹事長には群馬県の小渕優子先生という布陣です。awa酒協会は東京オリンピック・パラリンピックで乾杯酒を目指していますが、今回の設立総会には元総理でもある森 喜朗東京オリンピック・パラリンピック組織委員会会長も臨席していただき、応援メッセージをいただき、awa酒で東京オリンピック・パラリンピックの乾杯酒に現実味がかなり出てきました。さらにこの議連の名誉会長にも就任していただきました。

#Awasake #JapanAwasakeAssociation #AwasakeRevitalizationGroup #TokyoOlympicandParalympicGames


Sake & Shochu Cocktails

Before Honkaku (original) Wine took root in Japan in the past, people were drinking wine coolers or sweet port wines. Same with shochu, people in Japan were drinking 'Chu-Hi' or other shuchu cocktails before the boom of Honkaku Shochu.

It is a similar situation like it was in past Japan here in the U.S. now with people preferring to have Nigori sake, sparkling sakes or cocktails. There are probably quite a few of us Japanese in the business that have just happened to forget about their past and feel that it is not proper to drink Japanese sake cocktails etc.

Examples of Japanese sake or shochu cocktails listed below are not only recommended for someone who doesn't care for sake or shochu but also should be tried by people who like drinking the original Japanese sake or shochu.

* Sake Sangria made with sake and shochu : soaked with orange, apple and lime

*Mojito that uses sake and shochu: add yuzu (tangerine type fruit; Citrus juno) juice instead of lime

*Nigori sake cocktail : goes well with peach or mango syrup

*Martini made with sake and shochu

*Bloody Mary mixed with shochu and ponzu (a bitter or sour orange-based sauce) : use shichimi togarashi (mixture of cayenne pepper with other spices) as an added accent

Most of the many cocktails made with vodka can be made with shochu. For the finishing touch, we suggest that you add a little Japanese or Asian style flavor (yuzu or lychee) to make it exciting.






以前,即使在日本,在純正葡萄酒紮根之前,已經常喝wine cooler和甜波特酒。日本燒酒也是如此,在純正日本燒酒興盛之前,日本就已經開始喝日式highball和其他日本燒酒雞尾酒。



일본술 및 소주로 즐기는 칵테일

예전에 일본에서도 정통 와인이 정착하기 전에 와인쿨러나 달콤한 포트 와인을 즐기던 때가 있었다. 소주도 비슷한데, 정통 소주 붐이 일어나기 전에는 츄하이와 다른 소주 칵테일이 일본에서 인기였다.
현재 미국은 예전에 일본의 이러한 시기와 비슷해서, 탁주와 일본 발포주, 칵테일이 인기이다. 일본인은 이러한 예전의 자신을 잊고 일본술 칵테일 등은 진정한 술이 아니라고 생각하는 업계 종사자들도 적지 않을 것이다.
아래에 소개한 일본술 및 소주로 즐기는 칵테일 메뉴는 일본술이나 소주를 못 마시는 분들에게도 추천하고 싶고, 정통 일본술과 소주를 즐기는 분들도 꼭 맛보길 바란다.

* 일본술과 소주로 만든 술 상그리아 : 오렌지, 사과, 라임을 담근다.
* 일본술과 소주를 이용한 모히토 : 라임 대신 유자 과즙을 넣는다.
* 탁주 칵테일 : 복숭아나 망고 시럽과 잘 어울린다.
* 일본술과 소주로 만드는 마티니
* 소주와 새콤한 폰즈 식초를 섞은 블러디메리 : 타바스코 대신 고춧가루 향신료로 악센트를 준다.

등 다양하다. 보드카로 만들 수 있는 대부분의 칵테일은 거의 소주로 만들 수 있다. 마무리로 일본이나 동양적인 맛(유자나 리치)을 살짝 추가하면 색다른 맛과 향을 즐길 수 있다.

#SakeCocktails #ShochuCocktails


"New Sparkling Japanese Sake [Awa Sake]" Part 3

What kind of sake is "awa sake"? Not all sparkling Japanese sake can be referred to as "awa sake", but only those 'certified' by the Japan Awasake Association are referred to as awa sake. An external research institute entrusted by the association certifies awa sake.

"Awa sake" is defined as:
1. Japanese sake produced from rice *1 and rice malt,
2. Sake produced using 100% domestic Japanese rice, ranked as grade 3 or above by the Agricultural Produce Inspection Law,
3. Sake using only naturally produced carbon dioxide while brewing *2,
4. Clear sake, forming a line of foam when poured into a container after opening the bottle,
5. Alcohol content is 10 percent or above,
6. Gas pressure is 3.5 bars or higher at 20°C *2 (0.35 MPa)

*1 No regulations stipulated pertaining to Junmai or rice polishing ratio
*2 Quality standards for secondary fermentation inside the tank or bottle are stipulated as follows:
1.) Stable aroma and quality at room temperature for 3 months or longer, and pasteurized.
2.) Carbon dioxide excluding gas used to replace the gas inside a pipe or container.
Only sake that meets these requirements qualifies to display the "awa sake" label and sold as awa sake.

In summary, awa sake is clear sake produced inside the bottle by secondary fermentation with high gas pressure similar to champagne, produced only from rice, water, and rice malt, then pasteurized.
Comparable to champagne, produced as sake to toast with worldwide, awa sake is highly recognized in contests since the association was founded in 2017.

「日本酒の新スパークリング【awa酒】とは その3」

1. 米※1、米こうじ及び水のみを使用し、日本酒であること
2. 国産米を100%使用し、かつ農産物検査法により3等以上に格付けされた米を原料とするものであること
3. 醸造中の自然発酵による炭酸ガスのみを保有していること※2
4. 外観は視覚的に透明であり、抜栓後容器に注いだ時に一筋泡を生じること
5. アルコール分は、10度以上であること
6. ガス圧は 20°Cで 3.5バール※2(0.35メガパスカル)以上であること
※1 純米であることや精米歩合については規定しない
※2 二次発酵についてはタンク内でも瓶内でも規定内とする
1.) 常温で3ヶ月以上、香味、品質が安定していること。また火入れ殺菌を行うこと
2.) 炭酸ガスは、配管及び容器内のガス置換の目的で使用するものを除く

#SparklingSake #AwaSake


Food and Japanese sake pairing

In this issue, I’d like to pass on to our readers a trick that enhances one’s abilities to pair sake with food.
First, please select three brands of sake with very different properties. The differences in properties are hard to tell without drinking the sake, but first, let’s select the sake according to the information listed on each label.
For example, please select a Junmai Daiginjo, Tokubestu Junmai, and Junmai Kimoto, all produced in different regions like Akita, Niigata, and Hyogo prefectures, etc. Sake produced in the U.S. are reasonably priced, for including a few of these brands in the mix may also be fun.
Once we have the sake, please grab some wine glasses (white wine glasses are better). Please be sure to use the same shaped glass for each of the three sake brands. It’s best to store the glasses in the refrigerator for approximately 3 hours and to maintain their temperature at 55 degrees Fahrenheit.
And now, for the cuisine. Those who have time can prepare the food yourself, of course. However, I recommend takeout for those who want to compare the sake with many dishes from various types of cuisine. There’s no need to stick with Japanese cuisine, for it’s fun to also pair sake with Chinese and Italian (please avoid excessively spicy or strong garlic-flavored dishes) cuisines.
Please be careful to compare the balance between the sake and the food upon consumption, the changes detected in the umami flavors, and any changes in the aroma particular to that food, and aftertaste. If these factors in the pairing are satisfying, then it’s safe to say the pairing was a “success.”





니혼슈(일본술)와 음식의 페어링

오늘은 니혼슈와 음식의 페어링 실력이 좋아지는 방법에 대해 소개하고자 합니다.
먼저 되도록 성질이 서로 다른 니혼슈 3종을 준비합니다. 사실, 성질의 차이는 마셔봐야 알 수 있지만 우선 라벨에서 확인할 수 있는 정보를 바탕으로 선택해 봅니다.
예를 들어, 준마이 다이긴죠(純米大吟醸), 도쿠베츠 준마이(特別純米), 준마이 기모토(純米生酛) 등 원산지가 전혀 다른 것들로 찾아봅니다. 아키타, 니가타, 효고 등이 있을 수 있습니다. 미국산 니혼슈도 가격이 저렴하기 때문에 비교해보면 재미있습니다.
니혼슈가 준비되면 와인잔 (화이트 와인잔을 추천)을 준비합니다.
3종의 술은 반드시 동일한 형상의 와인잔을 사용할 것. 이때 3 시간 정도 냉장고에 보관하여 약 55°F로 차게 해둡니다.
요리는 시간에 여유가 있는 경우, 직접 만드는 것도 좋으나 여러 종류의 음식을 먹어보고 비교하기 위해서는 테이크아웃을 권합니다. 일식뿐만 아니라 중식, 이탈리안 등 (너무 맵거나 마늘 맛이 강한 음식은 피하도록 한다)으로 시도해보는 것도 재미있습니다.
이때 주의해야 할 점은 니혼슈를 마셨을 때 음식과의 조화, 맛의 변화, 음식 특유의 냄새 변화, 뒷맛 등입니다. 이러한 점이 음식과 함께 했을 때 좋았다면 페어링하기 ‘좋다’고 표현할 수 있습니다.

#sake #pairing


"New Sparkling Japanese Sake [Awa Sake]" Part 2

President Nagai of sake brewery “Mizbasho” in Gunma prefecture developed a production method inspired by champagne that produces new sparkling Japanese sake by secondary fermentation inside the bottle, producing clear sake that is then pasteurized. Nagai acquired a patent for this production method combined with traditional Japanese sake production techniques in 2008.
Selling sparkling sake under the product name Mizbasho “PURE,” President Nagai was working hard on his clear, sparkling Japanese sake similar to champagne commonly toasted with - produced by secondary fermentation inside the bottle and pasteurized for worldwide transportation - as his next step to enter the global market.
However, blazing the trail alone to develop this new sake genre poses many challenges. Rather than facing these challenges alone, Nagai dreamed of recruiting members and forming a large team to develop his sparkling sake together, to introduce this new sparkling sake for the world to toast with.
Therefore, I was called upon as a long-time friend of the same age, also pursuing the same goal to expand overseas. Since I shared the same ambition, we collaborated together and produced the new Japanese sparkling sake “Awa Sake,” and founded the “Japan Awa Sake Association” in November 2016 to distribute this product.
Currently, our association consists of twenty-one sake breweries, each working on various projects to introduce and distribute our new sparkling Japanese sake both domestically and abroad.
Our next issue will describe the characteristics, etc., of “Awa Sake” in greater detail.

「日本酒の新スパークリング【awa酒】とは その2」


#SparklingSake #AwaSake


Sharing the greatness of Sake with our Customers

By Yuji Matsumoto

Even if it is good tasting, if you're not able to relay that, customers will not try it. Also, if the timing to relay the information and contents are not sufficient, this will not lead to sales. We like to talk about how we can relay the appeal of sake to customers with the right timing and ideal content that will lead to sales.

Who are we relaying the information to?
Are you providing sufficient training separately for chefs, servers, and bartenders? Just by giving a little taste, there is absolutely no way you can explain the fineness of sake to customers. You need to make them thoroughly understand why a particular sake is delicious. Also, you can only understand 10% of the fineness of the sake if you drink it as a single item, so you definitely need to make them try the sake with the right dish.

We certainly feel that instead of a server asking "What would you like to have?" when taking a drink order from a customer, change it to "How would you like a cold, very delicious glass of sake?" It will make a big difference when you ask this.

Content we are relaying

For example, "Would you like to try AAA brand of Niigata which is dry and refreshing?" or
"Would you like to try BBB brand of Akita which has the fullness that goes well with teriyaki etc?" etc, to think of sales talk that is easy for customers to understand and to make them want to try.











고객에게 니혼슈(일본술)의 훌륭함을 전하다

아무리 좋은 것이라도 알리지 않는다면 고객은 시도하지 않습니다. 게다가 그 정보를 전달하는 타이밍과 내용이 적절하지 않다면 판매로 이어지지 않습니다. 그렇다면 어떤 타이밍에 적절하게 니혼슈(일본술)의 매력을 고객에게 전달하여 판매로 연결해나가는 게 좋을지 생각해봅시다.

정보를 전달하는 사람은 누구인가
전문 셰프, 서버, 바텐더, 각각 적절한 교육이 이루어지고 있는지 체크해봅시다. 단순히 한 두 모금 마신 경험 가지고는 절대로 니혼슈의 매력을 고객에게 설명할 수 없을 것입니다. 이 술이 왜 맛있는지를 정확하게 공부시킬 것. 또한 술만 마셔서는 그 술의 장점을 전혀 이해할 수 없으므로 반드시 음식과 함께 시음하게 할 것.

서버가 주문을 받을 때 고객에게 하는 "술은 어떻게 하시겠습니까?" 이 한마디를 "정말 맛있는 시원한 니혼슈 한잔 어떻습니까?”로 바꿔 볼 것. 이 한마디로 인해 큰 변화가 생길 것입니다.

고객에게 전달할 내용
예를 들어, 드라이하고 깔끔한 맛이 있어 초밥과 아주 잘 어울리는 니가타AAA 등급은 어떻습니까? 또는 구이요리에 잘 어울리는 바디감 있는 아키타 BBB는 어떻습니까? 등등 고객이 이해하기 쉽고 시도해보고 싶어할 만한 세일즈 토크를 고안해보면 좋을 것입니다.

#Sake #customers


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