By Kosuke KujiThis report is a continuation from the last report, the last report on NON GMO certification.Currently, many non-Japanese consumers worldwide enjoy Japanese sake and cuisine because they like Japan, know friends and family associated with Japan, have a working relationship with Japan, ...

In addition, Japanese sake type also differs by aroma and preparation method. The Sake Service Institute focused on the sake flavor and aroma to classify sake into four different types. Sake type is classified by plotting the sake flavor onto the horizontal axis and sake aroma onto the vertical axis...

By Ryuji TakahashiAny Japanese national is familiar with the beef bowl chain, Yoshinoya Co., Ltd. Founded in Tokyo’s Nihonbashi district in 1899, Yoshinoya since relocated to the Tsukiji Market (currently closed since the market relocated to the Toyosu area). The restaurant chain was named after its...

By Yuji MatsumotoIf you ask me if I enjoy having cocktails, my answer would be no. But that’s my personal preference. Develop sake and shochu cocktails at the restaurant and sell it. These cocktails are actually more popular, so I even have a “Sake Bomb” (a mix of hot sake and beer) on the menu. Oth...

By Kosuke KujiThis 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 ...

Knowing the type of Japanese sake helps to select sake according to your purpose. The diverse characteristics of Japanese sake brewed across over 1,500 sake breweries nationwide vary greatly in flavor, even within the same brand, depending on the ingredients and production method used. There is no d...

By Ryuji TakahashiWhen Japanese sake is introduced overseas, sake is often explained in terms of wine. When I’m requested to organize a sake seminar o...

By Yuji MatsumotoDealing with many consumers on a daily basis making proposals on sake, I realize that there are requisite key points. Going over these points alone makes the conversation a success. Roughly speaking, there are four points. The first is aroma. Explain the strength of the product’s ar...

By Kosuke KujiAs 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...

As the term indicates, amino acid is the amino acid content - umami component generated from rice protein broken down. Therefore, the higher the amino acid content, the richer the sake flavor. However, sake too high in amino acid can generate acidity. The back label on a sake bottle can indicate the...