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Forbes Magazine Spots the Sake Trend
(Aug. 2003), By Dirk Smillie

Sake Fifth Avenue: Japan’s rice wine Industry is on the skids, but help is on the way—from beer-drinking America.

In the last two decades Sake-quaffing in Japan has fallen 50%––it’s perceived as grandpa’s brew. Now U.S. restaurants and oenophiles are coming to the rescue of Japan’s national beverage. Top-dollar eateries like Bouley, Chanterelle and Le Zinc in New York are adding premium Sake to their menus. Vine Connections, a California wine importer, buys 11 brands of Sake from Japan and will add 5 new products this fall, including an ultra-premium Sake at $200 per bottle.

This isn’t the warmed-over liquid served in ceramic carafes at sushi bars. Premium Sake, or ginjo-shu, is served chilled. "It has flavors like strawberries, herbs, even licorice," says John J. Gauntner, author of four books on the substance.

While Sake imports are still small––$14 million in 2001 (the latest year with data), they are up 70% from 1996.

 

 

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