The Tasting Panel magazine

July 2013

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Southern California's Saké Sensation James Zichterman, the Associate National Buyer for Cost Plus World Market surveys the jizake landscape. wine-like moderate-alcohol junmai ginjo styles are well suited to appetizer and first-course pairings. According to Ishidate, saké sales in the U.S. have grown by 8 to 12 percent annually for the last several years, and Japanese producers are looking to broaden interest in the category by innovating with flavor extensions and sparkling styles. While most importers are jizake-dominant, Joto Saké's portfolio also includes shochu, while traditional fruit wines were being presented by Gemini Spirits & Wine and Choya. Shochu, which is native to Japan and traditionally based on rice, can also be made with sweet potatoes, sugar cane (like rum) and barley. The word shochu originates from the Chinese word meaning "burned liquor" and usually runs slightly higher in alcohol than saké at about 20 percent alcohol by volume (ABV). Shochu has two main categories: kou-rui, which is distilled multiple times, and otsu-rui, which is similar to pisco and only distilled once. Progressive Beverages pushes the upper limit of the category with its Han Kou-Rui Soju (the Korean word for shochu), which is 48 percent ABV and distilled four times. Not to be confused with Han's popular Asian vodka, which at 80 percent abv isn't shochu; it's a barley-based vodka that has been tempered with rice. "This is probably the most saké-educated room in the history of California, " joked John Gauntner, the internationally-renowned saké educator who joined the Young's Market Company team for its Southern California saké showcase, held at Hollywood hotspot Yamishiro. In a room filled with attentive buyers, sommeliers and restaurateurs, Gauntner was primed to offer an crash course in the finer points of saké, ranging from the basics in quality level, to urging restaurateurs to educate their staff on the category. "The people that sell saké need to be more familiar with it, said Gauntner. " "In its true uniqueness, sake is a lot easier to sell than people realize, and the principles of sake and food pairings is not rocket science. It is no different from pairing wine and food. Now, with a company like Young's Market embracing saké, we are on the upswing. " Calling the Young's portfolio "outrageously good, Gauntner praised the " distributor for bringing in saké specialists to guide accounts on a personal level, and as Young's Southern California Saké Specialist Kris Elliott took the floor, he offered some pointers to hand-selling saké. "We understand the category, and we understand our customers' needs, said Elliott. "We " understand the differences between on- and off-premise sales needs, and we will work to create a program that fits each account. " Young's Market Company Southern California Saké Specialist, Kris Elliott; sake expert John Gauntner; Marketing and Events Manager for Yamashiro Hollywood John Bergano. july 2013  /  the tasting panel  /  83 TP0713_066-99.indd 83 6/24/13 5:49 PM

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