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Hiraku

A Deep Understanding of Plums, Yet a Barrier to Brewing For decades, the artisans at Kishu Honjo Umeyoshi possessed a profound understanding of plums, yet the path to crafting spirits remained closed. Situated in Minabe, Wakayama Prefecture｜a region celebrated as one of Japan’s premier plum-growing areas and recognized in 2015 as a Globally Important Agricultural Heritage System by the FAO｜the estate has been cultivating and processing pickled plums since 1971. Over fifty years, they cultivated deep agricultural expertise, mastering the preservation of umeboshi. However, transitioning to plum liqueur presented a distinct challenge. Under Japan’s Liquor Tax Act, spirit production requires stringent licensing, a framework that historically offered no avenue for plum farmers to participate.

Bar

Why Kouji Is Emerging as a Key Ingredient in Cocktails

Beyond Sweetness and Acidity For a long time, cocktails have been built on a foundation of sweetness and acidity｜the balance between sugary syrups, citrus tang, and the alcoholic backbone of spirits. These three elements have largely defined the structure of modern mixology. But in bars around the world in 2026, a new dimension is being embraced: umami. In a 2026 flavor trend survey conducted by U.S. beverage media outlet VinePair, which gathered insights from 30 prominent bartenders, koji-derived ingredients repeatedly surfaced. Amazake, miso, shio koji, yuzu kosho｜these fermented elements are now being explored as foundational components in cocktail construction. Around the same time, Southern Glazer’s Wine & Spirits highlighted the growing influence of Asian flavor profiles as a defining trend for the year.

Drink

The Evolution of Sake: From Export to Local Brewing

Explore how overseas breweries are changing sake from a Japanese export into a locally brewed drink shaped by water, climate and community.

Drink

Beyond the Numbers

A Quiet Global Expansion Recent figures from the Japan Sake and Shochu Makers Association reveal that in 2025, Japanese sake found its way to 81 countries and regions. With an export value nearing ¥45.9 billion｜nearly doubling over the past five years｜the global resonance of this traditional craft continues to deepen. Yet, the official count of 81 countries only tells part of the story, as it solely reflects formal customs data. The true footprint of sake extends much further. For instance, Katokichibee Shoten, a venerable brewery in Sabae City, Fukui Prefecture, shares its celebrated “Born” label with 108 countries. Through diplomatic channels and quiet intermediary trade, sake is bridging cultures far beyond what official statistics capture.

Drink

Sake Contains No Tannins

Harmony with French Cuisine｜and Its Limitations People often say that sake pairs well with French cuisine. Delicate umami, gentle acidity, and the smooth texture derived from rice｜those qualities certainly make it so. But when sake is matched against the true mainstream of French cooking, it reveals a structural contrast. It possesses no tannins. Wine contains tannins, the bitter, astringent compounds extracted from grape skins and barrels. These compounds cut through fat and serve as the “backbone” that brings harmony to complex sauces. Because sake naturally lacks this backbone, pairings with French dishes rich in butter or cream can sometimes feel blurred or unfocused. Yamanashi Meijo, a brewery in Hakushu, Hokuto City, Yamanashi Prefecture, confronted this culinary challenge. Founded in 1750, this brewery has dedicated over 270 years to the craft of sake. Their chosen approach was the integration of cherry wood barrels.

Drink

Reflections on the Spring Price Revisions

TDB’s 31 March 2026 survey counted 2,798 planned April price increases across 195 food makers. Hyogo’s conservation plan identifies aging rice growers and skills transfer as challenges.

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Japan’s “Golden Generation” of Sake

The Evolution of Brewers Reflected in CRAFT SAKE WEEK’s 10th Anniversary 130 Breweries Convene in Roppongi From April 17 to 29, 2026, CRAFT SAKE WEEK 2026 will be held at Roppongi Hills Arena in Tokyo. Spearheaded by Hidetoshi Nakata, the event marks its 10th anniversary this year. Spanning a record 13 days, it will feature an […]

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Serving Umeshu from a Glass Amphora

A Long-Established Tamba Brewery’s Approach to Experience An Inspiration Rooted in Italian Antiquity Nestled within the quiet, mountainous landscape of Tamba City, Hyogo Prefecture, Nishiyama Shuzo has been brewing sake since 1849. While it is not unusual for a sake brewery to produce umeshu, the product this brewery released in 2006 departed significantly from conventional paradigms […]

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In Hiroshima, the Birthplace of Ginjo

Judges from Around the World Evaluate Sake As the IWC SAKE category marks its 20th anniversary, “Good sake cannot be made with soft water.” In the Meiji era, this was considered common sense. Hard water, like the kind found in Nada, was thought to be ideal for brewing, while regions with soft water, such as […]

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Forging a New Legacy

AKABU Junmai, the Visionary Masterpiece of a 22-Year-Old Toji March 11, 2011. Akabu Shuzo, a historic brewery in Otsuchi, Kamihei District, Iwate Prefecture, lost everything to the devastating tsunami of the Great East Japan Earthquake. In an instant, the brewery, its cherished tools, and the very soil where sake had been crafted for 115 years […]

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The Sake Brewery “2026 Problem”

The National Tax Agency’s 2024 brewing-year survey recorded sake production at 1,104 of 1,501 responding sites—not a census of all surviving breweries. The article examines the industry’s market, rice-cost and succession challenges.

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Sixteen Months Post-UNESCO

The Evolving Landscape of Japanese Sake and Bangkok’s Gastronomy The Milestone of December 2024 At a UNESCO intergovernmental committee meeting held in Asunción, Paraguay, “traditional Japanese sake brewing using koji mold” was officially registered as an Intangible Cultural Heritage. It marked the first time that knowledge and techniques passed down for generations by toji (master brewers) and kurabito(brewery workers) were formally […]

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