SAKE blog
Published: 2020.04.06
Last modified: 2026.11.10
ikki weekly update 30 March – 5 April 2020
In this ikki weekly news, ikki deliver what is happening in Japan in Sake industry for your knowledge as well as hints for your business.
Please note that if you would like to see photos or full contents, kindly visit the original site from the link below the news topic and use google translate to see the full news.
The updated news in 30 March – 5 April 2020 is below;
[Local]
New brewery in Shimonoseki, Yamaguchi. Choshu brewery
https://www.minato-yamaguchi.co.jp/yama/e-yama/articles/8107
[Local]
The song of Fukushima Sake on YouTube
https://www.47news.jp/localnews/4662798.html
[Local]
Free Choko by Sake retail shop to encourage #stay home
https://www.47news.jp/localnews/4672925.html
[Local]
Age wine at dam in Iwate. Edel Wein
https://www.47news.jp/localnews/4673693.html
[World market]
Tsuchida Shuzo(Gunma) start exporting to Europe
https://www.47news.jp/localnews/4680113.html
[Local]
Sanyohai Shuzo(Hyogo) re-built the burned brewery
https://www.47news.jp/localnews/4678730.html
[Innovation]
Rondo Iwate. Cooperation between the brewery and students
https://www.47news.jp/localnews/4681237.html
[World market]
Gunma no Jizake, English website open
https://www.47news.jp/localnews/4686825.html
[Product]
Dassai brew limited Yamada Nishiki Sake this autumn
https://www.47news.jp/localnews/4688330.html
President & CEO, Kobayashi Junzo Shoten Co., Ltd.
Based in Osaka, I lead Kobayashi Junzo Shoten, a sake wholesaler founded in 1890. Through the cultural richness of Japanese sake, my mission is to connect people and bring smiles to dining tables around the world.
While technology continues to make the world feel smaller, the stories and traditions behind sake brewing can easily fade into the background. I see my role as a bridge—sharing the passion of brewers, opening doors for new audiences, and delivering sake in a way that feels more approachable and relatable.
I enjoy visiting sake breweries, learning about new rice varieties and brewing techniques, and spending time with toji (master brewers) and kurabito (brewery workers) to experience the spirit of sake-making firsthand. On this blog, I’ll share those encounters, my personal insights, and tips to help you enjoy sake even more.
Thank you for reading, and I look forward to connecting with you.
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