11/7/2022 0 Comments Restaurant wallpaper menu![]() ![]() In the absence of the brewmaster, the brewery team became free to pursue their ideal sake without worrying about stepping on someone’s toes. The benefits of the new system surpassed what they expected at the beginning. “We made all the elements of the sake production process visible so that we could spot where to improve right away,” says Sakurai. He and his remaining workers broke down the toji’s tasks and analyzed each step to back up with data. Given no choice, Sakurai decided to eliminate the brewmaster's position in the operations and fully rely on science. That was in 1998.īrewmaster’s Hunches Scientifically Unveiledĭassai’s team integrates data and tradition. It was, however, the moment the current success of Dassai began. The well-established belief within the sake industry was that you could not make sake without a brewmaster. His sake brewery workers, including the brewmaster, left for fear that they would not get paid. He ended up carrying a $1.5 million debt from the failure. ![]() Accordingly, the business began heading in the right direction, but in 1992, Sakurai also started a craft beer business to solidify the company’s financial base-a big mistake. He decided to shift the company’s focus to refined sake and changed the brand name to Dassai. “Why is our sake not selling?” As Sakurai looked into it, he noticed that a tiny segment of the business was doing well. The company’s books directly reflected the challenging environment. The timing could not have been worse: sake consumption had been declining solidly and shochu, another traditional Japanese alcoholic beverage, was quickly replacing the popularity of sake that peaked in 1973. He decided to succeed the failing business in response to the surviving employees’ desperate calls. ![]()
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