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Frameworks and know-how for restaurants, bars and hotels working with Japanese alcohol.
For Business
Sake is born from rice. Today, this fundamental truth is bringing a new set of challenges to the industry. Many of you may remember the “Reiwa rice crisis” that began in the summer of 2024. News of table rice disappearing from supermarket shelves made headlines around the world. But the ripple effects reached much deeper. The very supply base for sake-brewing rice—known as sakamai—is now at a structural turning point.
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For Business
“I want to stock great sake. But when I serve it by the glass, I end up with half a bottle left over.” This is a recurring sentiment voiced by owners of sophisticated Japanese restaurants and wine bars in Bangkok. “I’d like to offer sake by the glass, but the moment I bring in local craft labels or more niche selections, the remainder of an opened bottle simply sits. It feels ungracious to dispose of it, but I cannot serve a pour that has lost its vitality. Ultimately—what is the true timeframe?”
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For Business
Explore how overseas breweries are changing sake from a Japanese export into a locally brewed drink shaped by water, climate and community.
Read moreDiscover the culture behind every bottle
We share brewery stories, tasting notes and the craft of koji & fermentation — for educational and cultural purposes only.
เราถ่ายทอดเรื่องราวจากผู้ผลิต บันทึกรสชาติ และศาสตร์แห่งโคจิและการหมัก — เพื่อการศึกษาและวัฒนธรรมเท่านั้น
EVENT INFORMATION
Queen Sirikit National Convention Center