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The expression "Japanese people are particular about rice" refers to the strong emphasis Japanese people place on the quality and taste of rice....
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By Kosuke Kuji This is the third report on young Japanese consumers and Japanese sake, the last report for this series. “Sake Jump,” a community o...
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The number of sake breweries and shochu distilleries in Japan are declining along with the consumption volume of both sake and shochu. However, approx...
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By Ryuji Takahashi The largest sake event in Japan is the “Niigata Sake Festival,” held annually in Niigata prefecture over two days. True to its nam...
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Junmai sake is prepared by squeezing mash fermented using rice and rice malt, then adding water to adjust the alcohol-level, adding no additives. Need...
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By Kosuke Kuji This is the second report about young Japanese consumers and Japanese sake. The previous report was about a social gathering organi...
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The Oldest Sake Breweries in Japan In Japan, 42,966 long-established companies will celebrate over 100 years in business in 2023. The oldest business ...
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By Ryuji Takahashi I always felt major sake breweries must become successful first to invigorate the Japanese sake industry. Major sake breweries ar...
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Sake is unfortunately perishable, and quick to spoil. The reason why sake is high in alcohol concentration compared to other alcoholic beverages world...
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By Kosuke Kuji In Japan, young consumers drinking less alcohol and sake is seen as a problem. One explanation, however, is that younger generations...
