About

Just enough sake to make your karaoke sound good!

It all started at an Arizona barbecue and pool party. Sake to Me maker Lon Christopher was invited to bring some food to throw on the grill, so he marinated mushrooms and steak in his own secret sauce. 

While working as the general manager of a popular Phoenix sushi bar, he'd learned that the Japanese use sake as a meat tenderizer. Lon created his own marinade, using sake as one of its main ingredients. 

"I never liked the sauces sold in stores, so I decided to experiment with sake and teriyaki sauce," Lon says. "It took me about six months to get the taste right." 

A flavor to get everyone anime-ted. 

The incredible smell enticed the hostess, and after just one taste, she asked Lon if she could buy it. Lon told her he'd share the recipe with her, but she said she didn't have time to make it herself.  The hostess told Lon to "just make her a bottle and throw in a couple of dollars for yourself." Lon got some bottles, made up some labels that played off the old "Laugh In" sitcom phrase, "Sock it to me," and delivered the goods.  A few days later, the hostess asked for three more bottles, saying how much the people at her parties loved it and also wanted to buy it. The rest, as they say, is history. 

Try one marinade or a big Bento box-full. 

In addition to the Sake to Me Original flavor, Lon also offers: Sake to Me Hottie; Sake to Me Sweetie; and Sake to Me Sweet-Hottie. Flavors are sold individually, in BBQ gift box sets or, for mega users, by the case. 

Purchase here or find Lon's marinades at a variety of locations. 

ABOUT LON 

About Sake to Me Marinade Master, Lon Christopher

Lon attended high school in Arizona and received a college tennis scholarship to 
Santa Barbara where he studied physical therapy. After a year, Lon realized his true love was cooking.

However, culinary school held no appeal because he didn't want to be stuck in the back of the kitchen cooking.  Lon transferred to Northern Arizona University to play tennis and pursue a degree in Hotel & Restaurant Management. After graduating playing in several tournaments, he came back to Phoenix to manage California Pizza Kitchen. After three years, he moved to Zen 32 sushi bar, where he was general manager. There, as fortune would have it, he was introduced to sake rice wine. 

In addition to drinking his fair share of it, Lon used sake to concoct a teriyaki marinade. After six months of mixing and matching ingredients, he discovered a flavor as big as Mount Fuji, and Sake to Me was born.