Ingredients.
Culture. People.

We are delighted to announce the launch of a new section of our blog dedicated to sharing knowledge about a thousand-year-old aspect of human civilisation. On 4 December 2024, these traditional sake-making skills were inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.

What is it about?

A “Journal”, whose aim is to share stories about Japanese sake breweries and distilleries, tasting notes and information on the art of koji and fermentation — solely for educational and cultural purposes. In English, twice a month.

เราถ่ายทอดเรื่องราวจากผู้ผลิต บันทึกรสชาติ และศาสตร์แห่งโคจิและการหมัก — เพื่อการศึกษาและวัฒนธรรมเท่านั้น

Sake has gained international attention as readers learn about its range of styles and the traditions that inform its production.

The latest manifestation of this remarkable phenomenon is the Kura Master Japanese Sake Competition, which celebrated its 10th edition on Monday 27 April 2026 at the Pavillon Ledoyen in Paris, located in the gardens of the Champs-Elysées.

In total, 1,252 entries were tasted and rated across the competitions for Japanese sake, honkaku-shōchū and awamori, liqueurs, and Japanese wines. This special occasion provided a further opportunity to highlight the diversity and richness of “Washu” — in other words, Japanese alcoholic beverages — to France’s leading professionals.

Approximately 125 judges took part in the tastings. Each of the nine sake categories has a Jury Prize; there is one overall President’s Prize for the sake competition.

The Shichiken Hoshinokagayaki Sparkling, also known as Hoshi no Kagayaki, from the Yamanashi Meijo brewery, founded in 1750, won the President’s Prize, the highest honour at this sake competition. According to the jury chairman, this was the first time, after ten editions of the Kura Master, that this prize had been awarded to a sparkling sake.

The jury was chaired by Xavier Thuizat, Best Sommelier of France 2022 and MOF (Meilleur Ouvrier de France / Most Skilled Craftsman of France) in Sommellerie. He was joined by numerous sommeliers and hospitality professionals working in leading Parisian establishments, including the Ritz Paris, Cheval Blanc Paris and the Mandarin Oriental Paris, as well as renowned restaurants such as Anne-Sophie Pic’s.

At the ceremony, the Japanese Ambassador to France, His Excellency Hideo Suzuki, spoke about continued cultural exchange between France and Japan.

The event also offered an occasion to consider Japanese craftsmanship and food culture in international contexts.

So, what will be the content of this Journal?

• A small selection of stories about ingredients, craft and the people behind them;
• Context for understanding food culture and the places we feature;
• Links to original articles, so you can explore further at your own pace.

Together, these will help you discover the culture behind each story.

This archive shares resources about Japanese craftsmanship and the cultural context that has developed over centuries.