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 13th-19th July 2020 is below;
[New Product]
Japanese Sake cocktail set “Terratonic” released on 10th July / WAKAZE
Ref.【日本酒メーカーWAKAZE】和のSAKEカクテルセット「テラトニック」7月10日発売 : PR TIMES
[Innovation]
NEC and COEDO brewery developed the product “Jinsei Jozo Beer”(人生醸造beer) with AI analyzing newspapers / NEC corporation
Ref. NECとコエドブルワリー、雑誌記事をAIで分析し世代の特徴を表現したクラフトビール「人生醸造craft」を開発 : PR TIMES
[Innovation]
New Concept Wine with grape and rice “Le Guishu” from France released in Japan / Agri Holdings
Ref. お米とぶどうの新感覚ワイン ”ル・グイシュ” フランスから日本初上陸 Webサイト公開 : PR TIMES
[Innovation]
White wine from Burgundy brewed by Sake brewery “Kuheji Blanc 2017” released / Banjo Sake Brewery
Ref. ～日本酒醸造家の挑戦～ ブルゴーニュ産白ワイン「Kuheiji Blanc 2017」初リリース : PR TIMES
[New Product]
Shochu for with Soda “iichiko NEO” released / Sanwa Shurui
Ref. 「いいちこ」ブランドから ハイボールのために生まれた『iichiko NEO』新発売 フラワーモチーフで、これまでの「いいちこ」と全く異なるパッケージデザイン: PR TIMES
[New Product]
Japanese Sake brand by Richard Geoffroy “IWA” / Shoraiwa
ref. リシャール・ジョフロワによる新しい日本酒ブランド 「IWA」誕生 : PR TIMES
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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