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Sarai Premium Reports on SAKE HUNDRED RAIKA and Tenryohai Shuzo
Sarai Premium examines SAKE HUNDRED RAIKA’s development with Tenryohai Shuzo on Sado Island, including its rice selection and 28% polishing ratio.
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Recent announcements, releases and notes from Bacchus Global.
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Tokyo Shimbun Profiles Clear CEO Ryuji Ikoma and SAKE HUNDRED
Tokyo Shimbun profiles Clear CEO Ryuji Ikoma, focusing on SAKE HUNDRED’s partnerships with existing breweries and its premium sake development.
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The Sake Wire Reports on Rising Rice Costs for Sake Brewers
The Sake Wire summarizes a survey of 115 Japanese breweries: raw rice costs rose 95.3% between 2023 and 2025, while about 30% reported insufficient price pass-through.
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Yomiuri Covers Shichiken’s Own Sake Rice Fields
Yomiuri Shimbun examines a domaine approach to sake, including Shichiken maker Yamanashi Meijo’s new rice fields and Nagayama Honke Shuzo’s Domaine Taka.
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Tanoshii Osake Profiles Noguchi Naohiko Sake Institute
Tanoshii Osake.jp explores the founding of Noguchi Naohiko Sake Institute in Ishikawa and the methods master brewer Naohiko Noguchi is passing to the next generation.
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Naohiko Noguchi Recognised as a Living National Treasure for Ginjo Sake Brewing
Straight Press reports on sake brewer Naohiko Noguchi’s recognition as a Living National Treasure for ginjo brewing, and his decades of work with ginjo and yamahai sake.
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Premium Japan Interviews SAKE HUNDRED Founder Ryuji Ikoma
Premium Japan speaks with Clear CEO Ryuji Ikoma about SAKE HUNDRED’s development, its brewery partnerships and its current international focus, including Thailand.
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Straight Press Covers Shichiken’s Kura Master 2026 President’s Award
Straight Press reports that Shichiken Hoshi no Kagayaki Sparkling won the Kura Master 2026 President’s Award—the first sparkling sake to receive the competition’s top sake prize.
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Tanoshii Osake Guides Readers Through Kagoshima Shochu
Tanoshii Osake.jp surveys Kagoshima shochu traditions and representative labels, including Mori Izo, DAIYAME and Satsuma Musou’s Mogura.
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Yomiuri Reports on Noguchi Naohiko’s Living National Treasure Recommendation
Yomiuri Shimbun reports that the Council for Cultural Affairs recommended master brewer Noguchi Naohiko for Living National Treasure designation for ginjo sake brewing.
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Asahi Shimbun Explores Sweet Potato Varieties Behind Aromatic Shochu
Asahi Shimbun examines sweet potato variety development behind aromatic shochu, covering Kirishima No.8 and DAIYAME.
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TRAICY Reports on Gokujo Mori Izo in JAL’s International First Class
TRAICY covers Gokujo Mori Izo in Japan Airlines’ international first-class onboard retail program, noting its maturation for at least three years under stable storage conditions.
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