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 18th – 24th May 2020 is below;
[Event]
Sake Appraisal by NRIB : 433 out of 850 won a prize, but no gold award due to Covid 19
https://www.nrib.go.jp/kan/r01by/r01bymoku_info.htm
[New Product]
Premium Night Cream from Sake brewery 『Komenukabijin NS-K Ginjo Night Cream』/ Nihon Sakari
https://prtimes.jp/main/html/rd/p/000000018.000041514.html
[Innovation]
Online Brewery Tour in Shimane / Autabi
https://prtimes.jp/main/html/rd/p/000000002.000057719.html
[Local]
Nagayama Brewery and other organisations, including JA Yamaguchi, produce Sake with local sticky rice
https://www.47news.jp/localnews/4824074.html
[Local]
Open air Sake bar “Funai 5th Ave. Open Air Sakaba” on street in Ooita from 22nd May
–https://funai5ave.com/2020/05/20/open-air-sakaba/
[Local]
「ROOM」from Yachiyo Shuzo, and new 5th Kuramoto, gains popularity in the market
https://www.47news.jp/localnews/4841636.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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