By Yuji MatsumotoMany of those involved in sake tend to prefer to use vague and mysterious expressions. It seems as if they dislike saying anything definitive about a product’s characteristics. However, in order to sell specific sake in a market full of many options (including wine and beer), sake m...

By Kosuke KujiAt the “Kura Master – Le Grand Concours de Sake Japonais de Paris 2017” this year that was held in France for the 1st time, we are excited to mention that Nanbu Bijin “Shinpaku” won the “Platinum Award” in the Jyunmai Daiginjyo division!! Continuing from IWC, we are most grateful from ...

By Yuji MatsumotoRecently in the U.S., wine discount stores like BevMo and Total Wine and More, etc., are prosperous. Also, rural areas have local large liquor stores that sell various alcoholic beverages (tequila, ji-beer (local craft beers), champagne, whiskey, etc.) in addition to wine. When I we...

By Yuji MatsumotoWhile I’ve written repeatedly in the past about the lack of marketing efforts in branding Japanese sake bottles, it’s very disappointing that most breweries still haven’t implemented my suggestions. Every time a new Japanese sake product is introduced, many manufacturers still use l...

By Kosuke Kuji At this year’s International Wine Challenge (IWC) 2017, “Nanbu Bijin Tokubetsu Junmai” is honored to win the “Champion Sake” title!!Fro...

By Yuji MatsumotoNo matter how good a product is, the message needs to be communicated for customers to try the product. Also, the timing and message must be appropriate to lead to sales. Therefore, let’s consider when the appropriate timing is and how to communicate the appeal of Japanese sake in a...

By Kosuke KujiJust as I mentioned in the last column, Nanbu Bijin cleared different hurdles to receive Kosher certification for 2 types of liquor of Japanese sake and plum wine to lead the way. For the announcement of our company receiving certification, the first announcement was made in the Holy L...

By Yuji MatsumotoWhile sake is renown as an alcoholic beverage unique to Japan, there is very little recognition of shochu among American consumers. Because there is little information on the difference between the Korean Soju and traditional Japanese shochu, consumers are confused. This is a unique...

By Kosuke Kuji For Kosher certification, we start by having the Rabbi, leader of Judaism religion, observe the raw materials and manufacturing process...

By Keiko FukudaThere is a restaurant in Torrance that has gained popularity quickly in the past few years for its vivid ambiance, in which you enjoy fresh seafood and meat dishes. It is “Izakaya Hachi”. Another Hachi restaurant also opened in Costa Mesa in Orange County a year ago. They opened their...