Jamie-san with a group of producers at our 2019 Grand Portfolio Tasting!
Although sake has been sold for decades at Japanese restaurants around the country, consumer awareness of ‘craft sake’ has been low until very recently. Great sake is surprisingly versatile, and its qualities can be showcased beyond the standard pairing with Japanese cuisine (sake and pizza, anyone?). But as sake branches out from the normal sushi spots, many bars and restaurants are asking, “What is sake? How should we handle it? How should we talk about it?” To answer these questions and more, the Sake Brewers Association of North America put together a group of industry professionals including Skurnik’s Japanese Portfolio Manager Jamie Graves, who was recently honored as a Wine Enthusiast “40 Under 40 Tastemaker“.
TOPICS COVERED BY JAMIE-SAN:
Why should restaurants and bars care about building a sake program?
What should restaurants and bars consider as a starting point for building their sake program?
You wouldn’t have to worry about it in the same way as bringing in an unusual, sort of esoteric wine. . . [and] a lot of great ones will last open in the fridge.
Are 1.8 liter bottles available in the United States?
Do restaurants and bars need to use specific sake servingware?
Jamie’s tips for selling sake:
Be excited about it and don’t feel like you need to show that you’ve got this whole understanding of these terms necessarily. The enthusiasm will come through a lot better. That’s really more important than anything else.
ABOUT THE SAKE BREWERS ASSOCIATION:
Started in early 2019, the Sake Brewers Association of North America mission is to help grow all aspects of the sake industry with a focus on producers. Their webinars bring together top industry professionals to share their insights in all aspects of the business.