SAKE blog
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 6-12 April 2020 is below;
[Innovation]
Wakatsuru brewery(Toyama) produce disinfectant alcohol against corona issue
https://www.wakatsuru.co.jp/archives/1672
[Trading]
WTO forecasting the trade 2020 will be about 32 % decline under covid 19 issue
https://www.wto.org/english/news_e/spra_e/spra303_e.htm
[New product]
Kabuto/ Kacchu bottle from Yamazaki brewery for child’s day
https://www.47news.jp/economics/newproduct/4697013.html
[Local]
Limited production of “Ten no Ki” with local rice from Kitanohana Shuzojo(Fukushima)
https://www.47news.jp/localnews/4700161.html
[Innovation]
Aged under the lake “Kotei Roman” Kurosawa brewery
https://www.47news.jp/localnews/living/odekake/4700587.html
[Trading]
Export volume of Sake fall in 2019, compared to 2018
https://www.47news.jp/localnews/4705108.html
[Innovation]
Online Kura fes on 18th April 2020 by Asahi shuzo
https://prtimes.jp/main/html/rd/p/000000026.000028013.html
[Local]
New Sake rice “Sakahomare” brewed in Fukui 2020
[Local]
Revived Sake “Sansho”三笑 ready to release / 3rd year
https://www.senowo.com/20180427sansho
[Innovation]
#stayhome masu by Oohashi Ryoki to encourage drink at home
https://prtimes.jp/main/html/rd/p/000000002.000054641.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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Clear and explain the point without too much words.Contains at least one figure or clear example.Make you learn something new, or at least to remind you of it.