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By Kosuke Kuji Companies usually grow grapes fermented to produce wine. While this may seem normal in the world, farmers in Japan have long cultivated...
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Acquire the techniques of a sake sommelier with your five senses In Japanese, kikisake - commonly referred to as sake tasting - is to understand t...
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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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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...
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Due to the implementation of the Liquor Tax Law revised in April 1, 1992, the long-standing Japanese sake “Classification System” was abolished. The S...
