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By Yuji Matsumoto If you ask me if I enjoy having cocktails, my answer would be no. But that’s my personal preference. Develop sake and shochu cocktai...
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By Yuji Matsumoto Dealing with many consumers on a daily basis making proposals on sake, I realize that there are requisite key points. Going over the...
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By Yuji Matsumoto While I’ve written repeatedly in the past about the lack of marketing efforts in branding Japanese sake bottles, it’s very disappoin...
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By Yuji Matsumoto Recently in the U.S., wine discount stores like BevMo and Total Wine and More, etc., are prosperous. Also, rural areas have local la...
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By Yuji Matsumoto Happy New Years! We look forward to your continued support. let’s consider when the appropriate timing is and how to communicate the...
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By Yuji Matsumoto In this issue, I’d like to report on a secret to enhance pairing of Japanese cuisine with sake. First, please have three brands of J...
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By Yuji Matsumoto American customers who come to Japanese restaurants anticipate enjoying cuisine and beverages not available in general American rest...
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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 th...
