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Selling Sake in your Bar & Restaurant
Join four of the world's top sake experts to learn how to:
-Build a successful sake program in your bar & restaurant
-Educate consumers on sake
-Increase and drive sake sales

MONICA LEE is the Beverage Director at chef Katsuya Fukushima’s ramen empire, including Daikaya in Washington DC. Her bartending experience includes stints at Petworth Citizen and Dupont’s beloved speakeasy the Sheppard, where she honed her cocktail craft under drinks pro David Strauss. She is considered one of the area's experts on sake, shochu, and Japanese cuisine. Daikaya has an extensive sake list thanks to Monica and they make a genuine effort to educate guests on the list.

CHRIS JOHNSON, also known as the Sake Ninja, is a sake sommelier certified by the Sake Service Institute, a member of the board of directors for Joy of Sake and has served as a judge for the U.S. National Sake Appraisal since 2000. Chris is a certified WSET Level 3 Sake Educator and in 2013 earned the distinguished title of Sake Samurai. Chris was formerly the sommelier at Williamsburg's Cherry Izakaya.

RUSSELL KING is co-owner of Hannyatou in Seattle. He has been involved with the Japanese food scene in Seattle and studying sake for many years now though he recently he left his job at Microsoft after 26 years to open Hannyatou with celebrated Chef Mutsuko Soma. He has spent significant time apprenticing with producers in Japan over the last six years and holds a WSET level three in sake.

JAMIE GRAVES is the Japanese Portfolio Manager at the Manhattan based importer and distributor Skurnik Wines & Spirits. He was the General Manager and beverage director at noted New York restaurants including Brushstroke and Sakamai. In 2014 he was a finalist at the International Sake Sommelier Competition in Tokyo, receiving the Judge’s Choice award.

Sep 4, 2019 01:00 PM in Eastern Time (US and Canada)

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