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 6th-12th July 2020 is below;

[New product]

Limited premium edition of Satsuma Shiranami “MUGEN Shiranami” released / Satsuma Shuzo

https://prtimes.jp/main/html/rd/p/000000010.000031999.html

[Innovation]

Non-alcohol bar opens in Roppongi Tokyo / The Human Miracle

https://prtimes.jp/main/html/rd/p/000000004.000044207.html

[Other]

Summer HINEMOS campaign on SNS / RiceWine

https://prtimes.jp/main/html/rd/p/000000011.000044394.html

[Innovation]

Collaboration between Tsunan Sake brewery and Ponshugria to encourage drinking at home

https://prtimes.jp/main/html/rd/p/000000004.000054865.html

[Innovation]

Online Kuramoto kai collaborate with Tsukioka Onsen / Ichishima Sake brewery

https://prtimes.jp/main/html/rd/p/000000001.000061460.html

[Other]

90% of Japanese people eat OTSUMAMI with alcohol, survey reveals / MyVoice

https://prtimes.jp/main/html/rd/p/000000921.000007815.html

[Innovation]

Suna Kiriko “Taiyo no Hana” innovate the craftmanship of glass producing in Japan / caramo

https://prtimes.jp/main/html/rd/p/000000090.000005826.html

[New product]

Premium Shochu brand “SHOCHU X” released 1st product on crowdfunding MAKUAKE

https://prtimes.jp/main/html/rd/p/000000001.000059470.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.