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 29th June – 5th July 2020 is below;

[Local]

Kura Schooling project with Obata Shuzo in Seishu Special District / OKI

https://prtimes.jp/main/html/rd/p/000000379.000017036.html

[New Outlet]

“Yaorozu Craft” by Hakkai Shuzo and Ap company in Gotanda Tokyo from 10th July

https://prtimes.jp/main/html/rd/p/000000318.000004635.html

[New Product]

“Dassai Junmai Daiginjo Natsushikomi Shiboritate” only available in restaurants to encourage eating out

https://prtimes.jp/main/html/rd/p/000000009.000046778.html

[Innovation]

Foreign marketing Service of Japanese Sake “Sakeholic” launched / EMZ

https://prtimes.jp/main/html/rd/p/000000003.000058901.html

[Innovation]

New Service Separating Japanese Sake with Nitrogen in a small bottle “Sake Fitting” Released / Fresh Tech Style

https://prtimes.jp/main/html/rd/p/000000002.000048467.html

[Innovation]

Curetex corporation strated the test marketing of Japanese Saje through their online delivery service “Sake To Go”

https://prtimes.jp/main/html/rd/p/000000005.000058102.html

Author: Yutaro Kobayashi

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.