Blog Thread
- Sake Nation 159 “NON GMO Certification: Part 2”
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.
latest comments
hashtags
Sake Nation 159 “NON GMO Certification: Part 2”
By Kosuke Kuji
This report is a continuation of the previous report that described the reason for acquiring the international vegan certification “NON GMO” for Japanese sake. Especially in the U.S. market, many products labeled “NON GMO” expectedly line the shelves in the food section at Whole Foods and natural markets, etc., signaling increasing consumer demand for natural products.
Japanese sake is produced using “rice” harvested in Japan and “water” from natural spring water, well water, etc., as the food ingredients. Since Japan strictly manages genetically modified food products, the sake rice we use contains no genetically modified rice, which is common practice. Due to this common practice producing Japanese sake, we acquired NON GMO certification following kosher and vegan certifications.
We Japanese nationals living in Japan are not familiar with genetically modified food products, nor do we hardly hear any news reported on genetically modified food products.
However, a certain demographic of consumers reject genetically modified food products in the U.S. and Canada, etc. These consumers are not familiar with the food ingredients used to produce Japanese sake in the first place, thus they don’t think to purchase Japanese sake.
Japanese restaurants increased dramatically in numbers since UNESCO designated Japanese cuisine as intangible cultural heritage. How can we thoroughly serve customers of Japanese restaurants and pique the greater percentage of customers’ interest in Japanese sake? One strategy is to obtain “NON GMO,” kosher, and vegan certifications.
…To be continued in the next report.
酒豪大陸159「NON GMO認定 その2」
前回からの続きになります。
日本酒で「NON GMO」の国際認定を取得した理由を前回は述べました。
特にアメリカ市場では、ホールフーズマーケットやナチュラル志向のマーケットなどを見てみる、食の分野では「NON GMO」表記の商品が当たり前に並び、それを嗜好するお客様も確実に増えていると感じていました。
日本酒は日本で栽培された「米」と、天然の伏流水や井戸水などの「水」を原料とします。
日本は遺伝子組み換え商品を厳しく管理していて、私達が使う酒米では遺伝子組み換えされた米などはありませんし、それが当たり前になっています。
そういった日本酒の状況もあり、コーシャ、ヴィーガンに続いて、NON GMO認定を取得しました。
私達、日本に住む日本人にとっては遺伝子組み換え食品は当たり前の日常ではなく、ニュースなどにもほとんど遺伝子組み換えという言葉は出てきません。
しかし、アメリカやカナダなど北米では遺伝子組み換え食品を取りたくないと考える一定の層があり、そういった方々は日本酒はそもそもどうなのかわからないので、買うなど考えていない人が圧倒的です。
日本食レストランが和食がユネスコの無形遺産登録になり、その後大きく増えましたが、そこに来るお客さんはもちろん大事にしながら、それ以外のもっと多い割合を占めるお客様をどうやって日本酒に振り向かせるか。その手段の1つが「NON GMO」やコーシャやヴィーガンなのだと思います。
次回へ続きます。
This report is a continuation of the previous report that described the reason for acquiring the international vegan certification “NON GMO” for Japanese sake. Especially in the U.S. market, many products labeled “NON GMO” expectedly line the shelves in the food section at Whole Foods and natural markets, etc., signaling increasing consumer demand for natural products.
Japanese sake is produced using “rice” harvested in Japan and “water” from natural spring water, well water, etc., as the food ingredients. Since Japan strictly manages genetically modified food products, the sake rice we use contains no genetically modified rice, which is common practice. Due to this common practice producing Japanese sake, we acquired NON GMO certification following kosher and vegan certifications.
We Japanese nationals living in Japan are not familiar with genetically modified food products, nor do we hardly hear any news reported on genetically modified food products.
However, a certain demographic of consumers reject genetically modified food products in the U.S. and Canada, etc. These consumers are not familiar with the food ingredients used to produce Japanese sake in the first place, thus they don’t think to purchase Japanese sake.
Japanese restaurants increased dramatically in numbers since UNESCO designated Japanese cuisine as intangible cultural heritage. How can we thoroughly serve customers of Japanese restaurants and pique the greater percentage of customers’ interest in Japanese sake? One strategy is to obtain “NON GMO,” kosher, and vegan certifications.
…To be continued in the next report.
酒豪大陸159「NON GMO認定 その2」
前回からの続きになります。
日本酒で「NON GMO」の国際認定を取得した理由を前回は述べました。
特にアメリカ市場では、ホールフーズマーケットやナチュラル志向のマーケットなどを見てみる、食の分野では「NON GMO」表記の商品が当たり前に並び、それを嗜好するお客様も確実に増えていると感じていました。
日本酒は日本で栽培された「米」と、天然の伏流水や井戸水などの「水」を原料とします。
日本は遺伝子組み換え商品を厳しく管理していて、私達が使う酒米では遺伝子組み換えされた米などはありませんし、それが当たり前になっています。
そういった日本酒の状況もあり、コーシャ、ヴィーガンに続いて、NON GMO認定を取得しました。
私達、日本に住む日本人にとっては遺伝子組み換え食品は当たり前の日常ではなく、ニュースなどにもほとんど遺伝子組み換えという言葉は出てきません。
しかし、アメリカやカナダなど北米では遺伝子組み換え食品を取りたくないと考える一定の層があり、そういった方々は日本酒はそもそもどうなのかわからないので、買うなど考えていない人が圧倒的です。
日本食レストランが和食がユネスコの無形遺産登録になり、その後大きく増えましたが、そこに来るお客さんはもちろん大事にしながら、それ以外のもっと多い割合を占めるお客様をどうやって日本酒に振り向かせるか。その手段の1つが「NON GMO」やコーシャやヴィーガンなのだと思います。
次回へ続きます。
- If you are a bloguru member, please login.
Login - If you are not a bloguru member, you may request a free account here:
Request Account