By Yuji MatsumotoIf you ask me if I enjoy having cocktails, my answer would be no. But that’s my personal preference. Develop sake and shochu cocktails at the restaurant and sell it. These cocktails are actually more popular, so I even have a “Sake Bomb” (a mix of hot sake and beer) on the menu. Oth...

By Yuji MatsumotoDealing with many consumers on a daily basis making proposals on sake, I realize that there are requisite key points. Going over these points alone makes the conversation a success. Roughly speaking, there are four points. The first is aroma. Explain the strength of the product’s ar...

By Yuji MatsumotoWhile I’ve written repeatedly in the past about the lack of marketing efforts in branding Japanese sake bottles, it’s very disappointing that most breweries still haven’t implemented my suggestions. Every time a new Japanese sake product is introduced, many manufacturers still use l...

By Yuji MatsumotoRecently in the U.S., wine discount stores like BevMo and Total Wine and More, etc., are prosperous. Also, rural areas have local large liquor stores that sell various alcoholic beverages (tequila, ji-beer (local craft beers), champagne, whiskey, etc.) in addition to wine. When I we...

By Yuji MatsumotoHappy New Years! We look forward to your continued support. let’s consider when the appropriate timing is and how to communicate the appeal of Japanese sake in a way that leads to sales. Consider who the message is directed toAre chefs, servers, and bartenders trained appropriately?...

By Yuji MatsumotoIn this issue, I’d like to report on a secret to enhance pairing of Japanese cuisine with sake.First, please have three brands of Japanese sake with very different properties. For example, select Junmai Daiginjo, Tokubetsu Junmai, and Junmai Kimoto from different regions. Glasses us...

By Yuji MatsumotoAmerican customers who come to Japanese restaurants anticipate enjoying cuisine and beverages not available in general American restaurants or supermarkets. According to a previously publicized survey, 70 American customers asked what they most look forward to at a Japanese restaura...

By Yuji Matsumoto It's somewhat wasteful to use a high quality local regional sake for a cocktail, but if you use one that doesn't have too much of that full or rich taste when drank alone or doesn't have the distinctive smell of rice that many Japanese sakes have, you can make cocktails by adding f...

By Yuji MatsumotoIt's somewhat wasteful to use a high quality local regional sake for a cocktail, but if you use one that doesn't have too much of tha...