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In spite of a 2,000-year-old tradition, sake is declining in popularity in Japan. Consumers there are opting for wine, beer and cocktails -- Western drinks -- at home, at bars and at restaurants, causing a 10 percent drop in sake's alcohol market share in the last year alone and an almost 50 percent drop in total sales in the last decade. The home sales are particularly flagging, something attributed to the increasing popularity of Western cuisines and the desire of cooks to match them with appropriate drinks. This trend works in reverse in countries where Japanese cuisine is still seen as hip and trendy, like in the US.
To renew interest, brewers are turning more and more toward premium sakes and cutting-edge ad campaigns, not unlike the ones commonly seen for beer or luxury spirits, to attract younger drinkers to their products. They don't want the trendsetters of the nation to see sake as "what grandma and grandpa drink" or as "what your boss forces you to drink in a smoky pub in a sticky glass." In pursuit of hipness, they are also touting the drink as being low in calories and a good stress reliever.
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1-03-2007 @6:50PM ange said... Please tell me where to buy SAKE? I love it but forget all about it until I go eat at SAKURA'S.
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1-03-2007 @6:50PM Toni R said... Sake is great in the summer or winter. like great coffee.
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1-03-2007 @7:04PM Chris said... I think a sake bar in the nw would do very well Toni.
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1-03-2007 @7:03PM Agnes Shaw said... I thought sake was a beer as it is fermented or brewed like beer
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1-03-2007 @7:09PM Johanna said... There is nothing finer than HOT Sake with a great Japanese meal! Yum, Yum!!!
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1-03-2007 @7:22PM Lee Green said... I first drank Sake in Japan in 1952. It was always served hot! When I was told about this on the troopship en route to Yokohama, I was aghast. I quickly learned to like it. I believe the trend toward cold sake is a marketing ploy because of the resistance of people to drink it hot.
As in English vs German types of beer, they can be specially brewed to be drunk at different temperatures. I still prefer it hot!
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1-04-2007 @4:40PM pickleman said... Sake Sake Sake ! Best served that traditional way. Hot with Japanese food, but if changing it makes it better go for it!
My pet monkey Flaco enjoys it lukewarm.
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1-03-2007 @7:34PM Arthur B. Cooper said... Sake is great to quaffe with fish (which should come as no great surprise). However, it is also good with white meat(chicken, turkey, pork). I happen to like it hot, with fish, and cool(room temp.) with white meat.
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1-03-2007 @9:16PM Jazz said... I have only had Sake a couple of times and I love it. I always seem to forget to look for it when I go to the liquor store.
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1-03-2007 @7:34PM AC said... I love Hot Sake with Chinese cuisine..it's delicious! Try it.
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1-03-2007 @7:35PM Chuck Milburn said... I first had Sake 20 years ago and liked it with Sushi it was hot and good I had it chiled later and like that to.I have a bottle in my frige now
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1-03-2007 @10:13PM Amalia said... So i hear that Sake is a hit? hmm i dunno never tried it it sounds yummie ^_^ I cant wait till i can tate it ^_^ yep...when i go to Tokoy Japan this summer
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1-08-2007 @5:44PM jette said... ok looked for habu and hira where to go to get it it
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2-16-2007 @1:40PM Zhanny said... Sake is categorized both as beer and wine by federal alcohol regulations. Its production is neither exactly like that of wine nor beer, but a combination of the two. Whereas wine already has sugar in the form of fructose, and therefore does not require saccharification, it only undergoes fermentation to turn the sugar to alcohol. Hops on the other hand, must first undergo saccharification to turn the starch into sugar. Then, it is fermented to turn the sugar into alcohol. Sake, like hops, needs to have starch converted to sugar, then sugar to alcohol. However, in the case of sake, both processes are carried out simultaneously, not sequentially. So, sake is categorized as a wine, but taxed as a beer, by the federal govt. Thing to remember is that there has always been a wide range of types of sake. And, as Cabbit stated, depending on the type of sake, it can be consumed chilled, at room temp, or warmed. Most restaurants in the US and outside of Japan have a bad habit of over heating sake. This burns of the alcohol and changes the character. Traditionally in Japan, it should be heated to a little above body temp.
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