Issue link: http://digital.copcomm.com/i/164544
Up Front with UP SakTea by Rachel Burkons / photos by Leigh Castelli The vision is simple: With saké on the Jason Seifert, Cory Bender and Jeff Seifert have watched the brand they created, SakTea, flourish to fruition at sushi restaurants like San Diego's Dragon's Den. rise and tea being the second most-consumed beverage in the world after water, the first noncarbonated honey- and green tea–infused saké from SakTea is the Next Big Thing. Longtime friends Cory Bender and brothers Jeff and Jason Seifert decided it was time to make a move after some major homework and research on both the ingredients and beverage industry itself. Saké is a very interesting, complex alcohol and holds some pretty amazing properties, as does green tea. "I was not familiar with saké at all," admits Jason Seifert, whose newly-launched product, SakTea is designed to offer an entry to the category that still mystifies so many consumers. "We didn't come from a beverage industry background," continues Seifert, Managing Partner of SakTea and a plastering contractor when he's not innovating the saké category alongside Jeff, who acts as Sales Manager, and Cory, President of SakTea. "Three years ago, we didn't know what the industry held for saké. It would be nice to say that we knew there was a niche to be filled," says Seifert with a laugh, "but we didn't know that. We did, however, have a genuine personal interest in this." After tasting and learning about saké as much as books and trips to BevMo! would allow, the trio were struck by an innovative idea: What if they infused saké with the flavor of honey-sweetened green tea? "We always loved green tea," comments Seifert. "That's what we'd drink when we went to sushi places, and we felt that it was a natural fit for saké." If you close your eyes and think about these two beverages' flavor profiles, we think you'll agree: The earthiness of green tea marries effortlessly with the silky, lightly sweetened umami quality in saké. "There's also an obvious cultural connection," chimes in Seifert, "but most importantly, people really love it." The entrepreneuring trio ("We're those kind of 6 / the tasting panel / september 2013 TP0913_001-33.indd 6 8/22/13 9:16 PM