say Japanese brewers.
annual Sak e Fair, organised by the Japan Sake Brewers Association and the British Sake Association , Midori Nakazawa from Tochigi-based Tentaka Shuzo said: "Sake is very versatile and goes well with foods that don't naturally suit wine. People are always looking for something new and interesting, that's why the UK is starting to look to sake."
A spokesman from Nakajima Jozo added: "Sake can be enjoyed neat but its acidity suits oily foods, and the key to selling it is pushing its match to food."
Consumer understanding of regionality can be used to boost UK
said Philip Harper, the first non-Japanese master
sake brewer. "Sake from the
northern and older parts of Japan is lighter and crisper than the earthy
sakes from the hotter areas of
western Japan," he said.
Widening the scope of sake
by pairing it with non-Japanese food is a key aim of the BSA, which was set up to promote understanding and enjoyment of the
Shirley Booth, president of the BSA, sees the UK as a strong export market . "I think
sake, like Japanese food, although ro oted in the past, is the taste of the future," she said.
This year's International Wine Challenge entries
sake producers are eyeing up sales opportunities in new export markets
such as the UK, There were 228
entries in the sake class, compared with only two the previous year.