Blog Thread
- Sake Nation “NON GMO Certification: 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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Sake Nation “NON GMO Certification: Part I”
By Kosuke Kuji
As the impact from the novel COVID-19 coronavirus spreads worldwide, the world continues to face major challenges in the aftermath of the pandemic. As the vaccination starts, a ray of hope is finally visible.
In the midst of this coronavirus era, Japanese sake was certified as “NON GMO” for the first time. This time, Japanese liquor was also certified as NON GMO. Nearly two years of preparation and application finally resulted in an international certification by the U.S. (https://www.nongmoproject.org/).
Why is Japanese sake certified as “NON GMO?”
Our sake brand was certified as “Kosher” (compliant with Jewish dietary laws) in 2013, the second Japanese sake brewery to be certified Kosher following “Dassai” of Yamaguchi prefecture.
Obtaining kosher certification widened our opportunities to reach a wider demographic of consumers beyond the certain group of foreign nationals interested in Japanese cuisine or Japan.
As the Kosher market expands, especially in the U.S., other renowned sake brands like Hakkaisan, Kikusui, etc., were also certified Kosher.
Afterwards, when we asked local American consumers who frequent Kosher markets we were asked several times in return why Japanese sake is not certified “Vegan” also, since sake is produced from only rice and water.
Afterwards, the first Japanese sake brand received international Vegan certification in 2019.
In the midst of this flow, the U.S. market is sensing heightened demand for health-conscious, pure food products.
To be continued in the next issue.
酒豪大陸「NON GMO認定 その1」
新型コロナウィルスの被害が世界的に広がる中、世界が今大変な苦労をしています。
しかし、ワクチン接種も始まり、一筋の明るい希望の光が見えてきました。
そんな、コロナの時代ですが、日本酒で初めて「NON GMO」の認定を受けることが出来ました。なお今回はリキュールでも認定を受けております。
2年近く準備と申請に時間がかかりましたが、アメリカのhttps://www.nongmoproject.org/
からの国際認定をいただきました。
なぜ日本酒が「NON GMO」認定を受けたのか。
そもそも弊社は2013年にユダヤ教の食事規定である「コーシャ」の認定を受けました。
これは、山口県の「獺祭」に続いて、日本の酒蔵では2番目の認定でした。
コーシャの認定を受けることで、今まで日本食や日本に興味のある一定の外国人以外の方々に日本酒を広めていける可能性が広がりました。
アメリカでは特にコーシャマーケットが広がっていて、その後、八海山や菊水などの有名銘柄もコーシャの認定を取得していきます。
その後、コーシャマーケットに行くアメリカ人の皆さんに聞いてみたところ、日本酒は米と水だけで造るのだろうけど、なぜ「ヴィーガン」の認定を取らないのか、と何度か言われました。
その後、2019年に世界初の日本酒でのヴィーガン国際認定をいただきました。
その流れの中で、確実にアメリカの市場では健康志向、純粋志向が高まっていることを感じてきました。
次回に続きます。
As the impact from the novel COVID-19 coronavirus spreads worldwide, the world continues to face major challenges in the aftermath of the pandemic. As the vaccination starts, a ray of hope is finally visible.
In the midst of this coronavirus era, Japanese sake was certified as “NON GMO” for the first time. This time, Japanese liquor was also certified as NON GMO. Nearly two years of preparation and application finally resulted in an international certification by the U.S. (https://www.nongmoproject.org/).
Why is Japanese sake certified as “NON GMO?”
Our sake brand was certified as “Kosher” (compliant with Jewish dietary laws) in 2013, the second Japanese sake brewery to be certified Kosher following “Dassai” of Yamaguchi prefecture.
Obtaining kosher certification widened our opportunities to reach a wider demographic of consumers beyond the certain group of foreign nationals interested in Japanese cuisine or Japan.
As the Kosher market expands, especially in the U.S., other renowned sake brands like Hakkaisan, Kikusui, etc., were also certified Kosher.
Afterwards, when we asked local American consumers who frequent Kosher markets we were asked several times in return why Japanese sake is not certified “Vegan” also, since sake is produced from only rice and water.
Afterwards, the first Japanese sake brand received international Vegan certification in 2019.
In the midst of this flow, the U.S. market is sensing heightened demand for health-conscious, pure food products.
To be continued in the next issue.
酒豪大陸「NON GMO認定 その1」
新型コロナウィルスの被害が世界的に広がる中、世界が今大変な苦労をしています。
しかし、ワクチン接種も始まり、一筋の明るい希望の光が見えてきました。
そんな、コロナの時代ですが、日本酒で初めて「NON GMO」の認定を受けることが出来ました。なお今回はリキュールでも認定を受けております。
2年近く準備と申請に時間がかかりましたが、アメリカのhttps://www.nongmoproject.org/
からの国際認定をいただきました。
なぜ日本酒が「NON GMO」認定を受けたのか。
そもそも弊社は2013年にユダヤ教の食事規定である「コーシャ」の認定を受けました。
これは、山口県の「獺祭」に続いて、日本の酒蔵では2番目の認定でした。
コーシャの認定を受けることで、今まで日本食や日本に興味のある一定の外国人以外の方々に日本酒を広めていける可能性が広がりました。
アメリカでは特にコーシャマーケットが広がっていて、その後、八海山や菊水などの有名銘柄もコーシャの認定を取得していきます。
その後、コーシャマーケットに行くアメリカ人の皆さんに聞いてみたところ、日本酒は米と水だけで造るのだろうけど、なぜ「ヴィーガン」の認定を取らないのか、と何度か言われました。
その後、2019年に世界初の日本酒でのヴィーガン国際認定をいただきました。
その流れの中で、確実にアメリカの市場では健康志向、純粋志向が高まっていることを感じてきました。
次回に続きます。
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