Blog Thread
- “Business Projects Introduced Online by Sake Breweries during the Coronavirus Era: Part I”
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
introduction
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
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“Business Projects Introduced Online by Sake Breweries during the Coronavirus Era: Part I”
By Kosuke Kuji
The novel COVID-19 coronavirus is sweeping across Japan and worldwide. In the midst of the pandemic, one Japanese sake brewery started a business to revive Japan.
Since March when the coronavirus infection started to spread, many sake breweries started to stay home nationwide.
Usually, March is when newly produced sake is completed as sake production dwindles down, and many breweries start to make their rounds visiting customers to introduce their new sake.
Sake breweries make their rounds to ask various industry professionals for feedback sampling their new sake. However, the breweries cannot make their rounds this year.
Therefore, sake breweries decided to start a discussion amongst them and launched a weekly online sake-sampling event, “Online Brewery Sampling Event,” on Sunday nights on Zoom. Initially launched with few attendees, the network of breweries expanded to include more breweries over time.
Initially, there were negative discussions surrounding various concerns from anxiety and impatience. However, the tide changed to a positive direction visualizing the world after the coronavirus pandemic and what sake breweries could do to prepare.
「コロナ時代の蔵元の発信事業 その１」
新型コロナウィルスは日本だけではなく世界を席巻しています。そんな中で、日本酒の蔵元が日本を元気にできないか、何か行動起こそうと立ち上がりました。
コロナが流行し始めた3月から、全国の蔵元もステイホームがはじまりました。
これまでは、3月といえば新酒が出来上がり、酒造りも落ち着くので、多くの蔵元が自分のお酒を持ってお客様をまわり始める時期でした。
蔵から飛び出し、自分の今年のお酒の評価をたくさんの方々に聞いて回るのです。しかし、今年はそれが全くできません。
そこで、蔵元は蔵元同士で話をしていこう、ということで、zoomを使った「蔵元酒脳会談」と名付けたネット飲み会を毎週日曜日の夜に開催し始めました。最初は少しだけでしたが、蔵元のネットワークは広がり、次第に参加してくれる蔵元が増えてきました。
最初はコロナの不安やあせり、これからどうなるのか、そういったネガティブな話が多かったのですが、コロナ後の世界を考えなければいけない、というポジティブな話の中から、今蔵元が出来る事は何か、蔵元の力で何か行動をおこせないかという話になりました。
The novel COVID-19 coronavirus is sweeping across Japan and worldwide. In the midst of the pandemic, one Japanese sake brewery started a business to revive Japan.
Since March when the coronavirus infection started to spread, many sake breweries started to stay home nationwide.
Usually, March is when newly produced sake is completed as sake production dwindles down, and many breweries start to make their rounds visiting customers to introduce their new sake.
Sake breweries make their rounds to ask various industry professionals for feedback sampling their new sake. However, the breweries cannot make their rounds this year.
Therefore, sake breweries decided to start a discussion amongst them and launched a weekly online sake-sampling event, “Online Brewery Sampling Event,” on Sunday nights on Zoom. Initially launched with few attendees, the network of breweries expanded to include more breweries over time.
Initially, there were negative discussions surrounding various concerns from anxiety and impatience. However, the tide changed to a positive direction visualizing the world after the coronavirus pandemic and what sake breweries could do to prepare.
「コロナ時代の蔵元の発信事業 その１」
新型コロナウィルスは日本だけではなく世界を席巻しています。そんな中で、日本酒の蔵元が日本を元気にできないか、何か行動起こそうと立ち上がりました。
コロナが流行し始めた3月から、全国の蔵元もステイホームがはじまりました。
これまでは、3月といえば新酒が出来上がり、酒造りも落ち着くので、多くの蔵元が自分のお酒を持ってお客様をまわり始める時期でした。
蔵から飛び出し、自分の今年のお酒の評価をたくさんの方々に聞いて回るのです。しかし、今年はそれが全くできません。
そこで、蔵元は蔵元同士で話をしていこう、ということで、zoomを使った「蔵元酒脳会談」と名付けたネット飲み会を毎週日曜日の夜に開催し始めました。最初は少しだけでしたが、蔵元のネットワークは広がり、次第に参加してくれる蔵元が増えてきました。
最初はコロナの不安やあせり、これからどうなるのか、そういったネガティブな話が多かったのですが、コロナ後の世界を考えなければいけない、というポジティブな話の中から、今蔵元が出来る事は何か、蔵元の力で何か行動をおこせないかという話になりました。
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