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 11th – 17th May 2020 is below;
[Other]
Crowdfunding project: Breweries gather to tackle Corona
https://camp-fire.jp/projects/view/262501
[Innovation]
Age Sake at -5℃, and deliver to home / New World
https://www.makuake.com/project/sakurasaketen/
[Innovation]
Sake Ice cream collab with Nihonsakari /Edamame
https://camp-fire.jp/projects/view/253741
[New Product]
Yamaguchi 3 star Selection series release / Chiiki Shosha Yamaguchi
https://prtimes.jp/main/html/rd/p/000000035.000033332.html
[Innovation]
Dassai sells Yamadanishiki rice which they use for the brewing
https://prtimes.jp/main/html/rd/p/000000006.000046778.html
[New Product]
Amazake made of brown rice release from Niigata / Furumachi Koji Seisakusho
https://prtimes.jp/main/html/rd/p/000000269.000032951.html
[New Product]
Japanese Specter “Amaebi Amahiko” label Sake released against corona / Katsuyama Shuzo
https://prtimes.jp/main/html/rd/p/000000014.000019894.html
[New Product]
Premium Japanese Sake “ICHID°” on crowdfunding / Sake Generation
https://www.makuake.com/project/ichido/
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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