Once the quarter started, the native ad players hit the publishers with an insatiable fury. Q4 2014 was probably the biggest quarter native advertising has ever seen by several times over. Predictions The Changing Tide An Uphill Battle The Future is Now The Written Word Our YouTube Channel The Sake Social Story The Team Why Choose Sake Social Sake Blog This Week Only. How Sake is Made Sake Care Need to Know Need to Forget Heating Sake Glossary 500 BC - People Made Sake 689 AD - Court Made Sake 1220 AD - Temple Made Sake 1603 AD - Locally Made Sake 1900 AD - National Brand Sake 1960 AD - Premium Sake Who Drinks Sake. We send out roughly 3 promotions a year and never spam. Sign-up to keep up with the latest Sake Social news and specials. Need to Know Things you "NEED TO KNOW" about Sake Need to Forget Things you "NEED TO FORGET" about Sake Heating Sake Best Way to Warm Sake Glossary Glossary of Sake Terms Need promo code.
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Buying Tips How Sake is Made How Sake is made Sake Care How to care for your Premium Sake. The Future The Future - Intro The Future - Part 1 - Predictions The Future - Part 2 - The changing tide The Future - Part 3 - An uphill battle The Future - Part 4 - The future is now. The Present - Part 4 - What happens next. The Present - Part 3 - How much Sake is being sold. The Present - Part 2 - Where is Sake being consumed. The quality of sake yen for yen at the lower tier product offerings do not compete well with shochu or beer. Handcrafted sake is expensive to make, and the retail price turns many potential drinkers away. There is no denying that mid-size or small breweries need to create a far better product at a lower price point. Macro breweries have to change their modus operandi to better court the ever shifting market. Large national breweries are getting destroyed in the market, and they need to retool their efforts and product lines. Ironically success in the near term may be achieved by micro breweries acting like macro breweries and vice versa. The future for this major part of the market looks bleak as its customer base is aging rapidly. This regular sake segment is supported mainly by males 35 years and older. The premium category has remained mostly flat in sales whilst the regular sake segment has tanked and will probably continue to do so. This meat and potatoes segment is incredibly important and is the lifeblood of the major breweries. In Japan, sake has taken a back seat to many other locally-made alcohols such as malted beers and distilled beverages like the local shochu Non-sake products have the advantage of being better positioned in the market because of pricing.
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