Blog Thread
- “American customers are desiring to enjoy sake”
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
introduction
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
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“American customers are desiring to enjoy sake”
By Yuji Matsumoto
American 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 restaurant said they “wanted to enjoy Japanese sake.” In reality however, most American customers end up ordering Japanese beer or house sake.
Here, we explain how to sell Japanese sake without the presence of staff knowledgable about sake or sake sommelier.
1. Does the name of the sake brand, regardless of it’s price, characteristics of the flavor, and pairing recommendations with menu items (sales points) listed in the menu?
Example) XXsake Junmai Ginjo Nagano prefecture
An exquisite sake presented by a sake brewer with over 300 years of traditions. A fruity aroma very unique for a Japanese sake and balanced acidity greatly enhances the delicious flavors of richly flavored meat dishes. Pairing recommendations are the Duck marinated with miso, Cod marinated with kasuzuke.
2. Are sample portions offered in small quantities for tasting? The purpose is to review sales by the glass at reasonable prices for customers to try the sake. If sake is sold by the bottle at approximately $50 to 70, customers won’t feel like sampling it, so offering glasses at $5~8 or sampler sets is recommended.
“アメリカ人顧客は日本酒を飲みたがっている”
日本食レストランにくるアメリカ人顧客は、普段アメリカのレストランやスーパーで体験できない料理や飲み物を期待し来店する。以前行ったアメリカ人７０人に対してのアンケート調査によると日本食レストランに期待することのベスト５には「日本酒を飲みたい」としている。しかし、現実にはほとんどのアメリカ人は日本のビールやハウス酒を注文するに留まってしまっている。
日本酒の知識にたけた従業員や利き酒師が居なくても日本酒をもっと売る方法を説明したい。
＜店側の取組みとして＞
① メニューに日本酒の名前、価格のみならず味の特徴、食事とのペアリング（セールスポイント）が書かれているか？
例）XX酒 純米吟醸 長野県
300年の歴史を持つ蔵が贈る絶品。日本酒とは思えない果実のような香りとバランスのとれた酸味が肉料理などのこってりとした食事の旨さを引き出してくれる。お勧め料理は、鴨の味噌漬け、ぎんだらの粕漬け。
② 顧客が試しに飲んでもよい容量でサーブされているか？要は顧客がトライしやすいグラス売りや価格帯になっているかをみてみる。ボトル売りのみで単価50ドル～70ドル前後だけの品揃えでは少し試しに飲んでみようという気にはなれないので$5～8でのグラス売りまたは酒サンプラーセットをお勧めする。
American 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 restaurant said they “wanted to enjoy Japanese sake.” In reality however, most American customers end up ordering Japanese beer or house sake.
Here, we explain how to sell Japanese sake without the presence of staff knowledgable about sake or sake sommelier.
1. Does the name of the sake brand, regardless of it’s price, characteristics of the flavor, and pairing recommendations with menu items (sales points) listed in the menu?
Example) XXsake Junmai Ginjo Nagano prefecture
An exquisite sake presented by a sake brewer with over 300 years of traditions. A fruity aroma very unique for a Japanese sake and balanced acidity greatly enhances the delicious flavors of richly flavored meat dishes. Pairing recommendations are the Duck marinated with miso, Cod marinated with kasuzuke.
2. Are sample portions offered in small quantities for tasting? The purpose is to review sales by the glass at reasonable prices for customers to try the sake. If sake is sold by the bottle at approximately $50 to 70, customers won’t feel like sampling it, so offering glasses at $5~8 or sampler sets is recommended.
“アメリカ人顧客は日本酒を飲みたがっている”
日本食レストランにくるアメリカ人顧客は、普段アメリカのレストランやスーパーで体験できない料理や飲み物を期待し来店する。以前行ったアメリカ人７０人に対してのアンケート調査によると日本食レストランに期待することのベスト５には「日本酒を飲みたい」としている。しかし、現実にはほとんどのアメリカ人は日本のビールやハウス酒を注文するに留まってしまっている。
日本酒の知識にたけた従業員や利き酒師が居なくても日本酒をもっと売る方法を説明したい。
＜店側の取組みとして＞
① メニューに日本酒の名前、価格のみならず味の特徴、食事とのペアリング（セールスポイント）が書かれているか？
例）XX酒 純米吟醸 長野県
300年の歴史を持つ蔵が贈る絶品。日本酒とは思えない果実のような香りとバランスのとれた酸味が肉料理などのこってりとした食事の旨さを引き出してくれる。お勧め料理は、鴨の味噌漬け、ぎんだらの粕漬け。
② 顧客が試しに飲んでもよい容量でサーブされているか？要は顧客がトライしやすいグラス売りや価格帯になっているかをみてみる。ボトル売りのみで単価50ドル～70ドル前後だけの品揃えでは少し試しに飲んでみようという気にはなれないので$5～8でのグラス売りまたは酒サンプラーセットをお勧めする。
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