History
It is rumored that the saketini came into being when chef Matsuda San, arriving in Queens for the World's Fair in 1964, unveiled a primitive version of the cocktail. The original recipe for this drink was lost until later Matsuda resurfaced at Clodagh Design Showroom in the early 90s to serve the world of design his original saketini.
Preceding the resurgence in popularity of the martini in the early 2000s, people began using sake as a mixer in cocktails. Many modern twists on the traditional martini recipe have been made including the introduction of vodka to replace gin as the main ingredient, flavored martinis such as the appletini, the cosmopolitan and the saketini. Saketini is also the name of a popular restaurant in Los Angeles California that serves Asian food.
Some purist martini drinkers feel the saketini is another insult to the integrity of their beloved classic cocktail. Others, such as Lucy Brennan, the world renowned mixologist, approve of the saketini wholeheartedly and have adapted and concocted many recipes with the addition of sake. Hiroaki Aoki the founder of Benihana restaurants says in his book Sake Water From Heaven that "if a cocktail made with sake is pleasing to the palate, why should tradition stand in the way of progress?"
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