Strategy of Offering “Cocktails” to Increase Alcoholic Beverages Sales at Sushi Bars

If you mention cocktails to them, many chefs at Japanese restaurants will not be impressed. In fact, there are probably many who think cocktails are improper and are opposed to serving them. In reality, however, the world of cocktails is actually the same as Japanese food: There is a lot more to it than one would think. The way of thinking about giving full play to the individual character of all of the liquor and about blending the fruit juice, seasonal vegetables, spices and so forth in a harmonious manner is exactly the same as the thinking regarding food. Moreover, not only Americans, but also young people in general, are especially fond of sake. There are many people who don’t like beer or sake, but who drink cocktails, so per-customer spending can be increased.
In this issue, I would like to talk about how to get young guests and women customers of today to enjoy alcoholic beverages at sushi bars and Japanese restaurants. Especially at restaurants with sushi bars, what a chef offers is extremely effective, so I really hope you’ll think about trying to offer cocktails. Even if employees have no knowledge of bartending, they can still try to introduce shochu and sake.
Unrefined Sake Cocktails
Unrefined sake basically matches well with any kind of fruit. Among the fruits that are the most compatible include yuzu, lychee, strawberry, and banana. A rough estimate for the mix ratio is: 3 sake: 1 fruit juice: 1 syrup. Arrange some actual fruit on the glass, which should be a cocktail glass, before serving it.

Sake Cocktails
Fruits that match well with sake are yuzu, lychee, and mango. A rough estimate for the mix ratio is the same as it is for unrefined sake: 3: 1: 1. In the case of sake, put it in the freezer until it becomes like sorbet and feels smooth on the tongue. Then transfer the sake to a container of a suitable size, put it back in the freezer, and scoop out the necessary amount to add to the aforementioned cocktail. For Ginjo Saketini, serve in a martini glass.

Shochu & Sake Cocktails
In California, even with a Beer-Wine license, you can use “Soju” (or shochu) that contains under 24% alcohol, so it is possible to make a genuine cocktail. Those things that match especially well are: cucumber, mint, watermelon, yuzu, lychee, pomegranate, and mango. Using a mix ratio for the currently popular Cuban cocktail (rum and mint leaves), Mojito, of 3 shochu: 1 sake: 1 fruit juice: 1 syrup and mint leaves, you can make an extremely delicious drink. The secret is to blend these together (press the mint leaves with a stir stick) with ice and shake them in a shaker, and serve with crushed ice.

This month’s Sake Pick
Nambu Bijin Daiginjo Iwate Prefecture
The yeast of this sake seems as if it is alive and it gives off a splendid fragrance. The first time you try it, you might think it is a light sale, but it has a powerful, lasting finish. Of course this exquisitely crafted sake matches well with seafood dishes, and goes well with poultry dishes too.





For seminars on Japanese sake or shochu, contact Yuji Matsumoto at 310-936-4649 or ymatsumoto001@gmail.com.



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