Sake In The News: 01-30-18
I’m quoted in this article about the sake industry’s move to expand its market overseas. The Export market for Japanese brewers is an area of growth and I think they will continue to put lots of effort into growing demand for sake outside Japan.
Learning To Love Sake: Japan Ramps Up Efforts To Entice Foreign Markets
by JIM CLARKE, NPR: The Salt
January 30, 2018Outside of Japan, sake is somewhat of a mystery, with its own terminology, styles and drinking traditions. But the country’s recent push to make sake more comprehensible to non-native drinkers is making an impact, especially in the U.S.
Sake can easily fall between the cracks for American drinkers. Because sake is brewed, relying on a mold called koji to convert the rice’s starches into sugars for fermentation, “it’s made like a beer but drinks like a wine” in texture, character and strength. A pint of 5 percent alcohol beer makes a sensible serving; a pint of 16-to-17 percent alcohol sake is a whole night of drinking.
