Articles Related To Saké

Back to Basics: Saké

Thursday, September 22nd, 2016

Saké is hot! Perhaps not literally. While hot saké is still popular, much of the growth in the U.S. is in premium styles, typically consumed chilled. More than a third of Japan’s saké production comes to the U.S. these days, and that doesn’t even account for the majority of saké Americans are drinking, over 70% ... read more>

The Find – April 2016

Tuesday, March 22nd, 2016

Pernod Ricard unveils two new single pot still Irish Whiskies Not only is the Irish Whiskey category showing no signs of slowing down, Pernod Ricard, proud keepers of market leader Jameson, continue to boost the Irish pedigree with new expressions. Midleton Dair Ghaelach is the first-ever Irish Whiskey from the distillery to be finished in ... read more>

Bar Talk: Ted Kilpatrick, Beverage Director, Cushman Concepts

Monday, March 21st, 2016

Come summertime, one of New York’s most desirable locales is the Roof at Park ... read more>

Ming Tsai Talks TY KU With Southern Wine & Spirits

Monday, November 9th, 2015

Following a seminar taught by Richard Shipman, Fine Wine Manager at Southern Wine & Spirits, celebrity chef Ming Tsai presented to the Southern Wine & Spirits sales force an exciting and informative class on saké. He covered how saké is produced, the views of restaurateurs on saké, and the mindset of Ty Ku in the ... read more>

New Yoga Position: Just Add TY KU

Monday, August 24th, 2015

Sake brand debuts new flavor & boldly taps into booming yoga market. Perhaps it’s fitting that yoga has grown so quietly and confidently in this country. Anchored by balance and calm mindfulness, the ancient spiritual/ascetic discipline has become a passion for 20 million U.S. adults (8.7% of the population). Interestingly, while the ancient spiritual/ascetic discipline may ... read more>

June 2015: New Products & Promotions

Tuesday, May 26th, 2015

2013 Monterey Chardonnay From Garnet Vineyards Garnet Vineyards Monterey Chardonnay, grown in the cool- climate Monterey AVA, has aromas of ripe pear, lemon zest and honeysuckle, with bright Meyer lemon and fresh peach flavors. Aged for 10 months in French and American oak, it’s round, but with focused fruit and bright acidity. Winemaker Alison Crowe recommends ... read more>

Expanding The Saké Circle

Tuesday, September 23rd, 2014

As a niche product, saké is unlikely to play a major role for retailers in the immediate future. Here are some tips for starting up or improving your saké ... read more>

TY KU’s Prime Position

Thursday, March 27th, 2014

Among the shifting patterns of adult beverages in America these days, one thread ties them together: a sense of adventure. People are seeking new drinks, and new ways to drink—experimenting more freely. Brewed like a beer but enjoyed like a wine, sake is built for discovery. And within the category, TY KU is uniquely positioned ... read more>

10 Things To Know About Saké

Thursday, September 26th, 2013

Still widely misunderstood, saké is better than ever and easy to ... read more>

Gala Kicks Off Japan Week at Grand Central Terminal

Monday, April 22nd, 2013

Japan Week, a three-day festival to spur tourism to Japan, kicked off at Grand Central’s Vanderbilt Hall on March 19th with a formalization of the first-ever sister station relationship between Grand Central Terminal and Tokyo station. The festival featured local Japanese restaurants’ “ekiben” bento boxes, a “pop-up” saké bar and more engaging ... read more>
About Us | Contact Us | Wholesaler Login | Publisher Login | Licensees Login
Copyright © 2016 Beverage Media Group ALL RIGHTS RESERVED
152 Madison Avenue, Suite 600, New York, NY 10016
Phone: 212-571-3232 | Privacy Policy | Legal Notice