For the sake group, I wanted to ask: why did you choose to sell through Japanese restaurants? Of course I realize it is a Japanese beverage, but I argue that there is potential for it to be sold in all manner of restaurants. Hiromi Kiyama, the wine and sake sommelier at Michelin-starred 15 East and Tocqueville in New York agrees. She serves sake alongside the French menu at Tocqueville (as well as 15 East, but this is a Japanese restaurant so less relevant to my point).
Continuing to serve sake in Japanese restaurants limits any sake-related business in an obvious way. Why not create a new image for it? It's drinkable to the point that it not only pairs well with the classic light fare typically offered alongside white wines, but can also be served with heavier foods like pizza (Kiyama's recommendation - I have yet to try this).
Sake is a beautiful product with a great story. I would love to see more people appreciate it. Especially when I consider how sake consumption in Japan has decreased and small, traditional breweries have been declining in numbers since the 1970s. It would be incredible to see a company revitalize the sake industry by successfully placing traditionally-made sake in the mainstream.
Maybe the next time I go for pizza, I'll bring a bottle of sake to enjoy it with...
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