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When the Sino-Japanese War broke out in 1937, food shortages started and sake rice was restricted, which reduced the volume of sake produced year-by-y...
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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 cocktail...
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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 While sake and food pairing is now the norm, why not try to change your perception in your approach? While comparisons are made regu...
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By Yuji Matsumoto From the beginning, the successful foreign alcoholic beverage in the U.S. is of course wine. Not limited to French or Italian restau...
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By Yuji Matsumoto This is a trend I’ve recently noticed in the last two to three years, but I’ve noticed a widening division between the winning vs. l...
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By Yuji Matsumoto Many people have never tried Japanese sake, and even if they have, the most they’ve tried is hot sake. Hardly any will remember the ...
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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...
