SAKE blog

 In Japan, the situation about Coronavirus is getting recovered everyday. 

 On 16th April Japanese government decided to declare the state of emergency, which apply to all prefectures in Japan, and the movement of people was regulated. Almost every sectors of business in Japan was affected by the situation, and food-service industry was not an exception. There was an uncountable number of closure of restaurants and with the number of closed restaurants increased, the consumption of alcohol beverage including Sake decreased.

 On 14th May, the government decided to lift the state of emergency in 39 prefectures out of 47 prefectures, and 25th lifted for all the prefectures.

 On 26th, the movement of people and economy start to get recovered in Japan. The situation is heading for the better.

 Nevertheless, when we look at the situation in the world scale, it is difficult to say the situation is getting better. People will be forced to stay home to avoid the spread of pandemic disease.

 To encourage people to stay home, ikki started the campaign #IStayHomeForMySakeFun. We hope the situation will get better as soon as possible, and Sake can be 1 of the entertainment which encourage you to stay home to prevent the disease on Youtube

 Please find the video message from the companies which agree to the campaign and gathered as one to tackle the situation in and out of Japan!

 This is a part of the messages from the companies and there will be more and more messages to be on our Youtube channel.

If you wish to participate, please send us message from CONTACT US page!

Video Messages

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.