Sake Industry News. Issue #100

Kochi's Fumimoto Shuzō is back, new sake rice Moeibuki, Brooklyn Kura new taproom and study center, scoring error discovered at the 42nd National Sake Tasting Competition, What's Happening Internation

Welcome to Issue #100 of SIN!

That's right! We've reached 100 issues of Sake Industry News!

Of course we couldn't have made it this far without the support of our readership, so for that, we thank you all sincerely.

SIN launched in 2019 just a few months before the onset of COVID, which changed everything for a solid three years. During those first few years much of our coverage was based around or at least influenced by the effects of the pandemic. Now as things have settled down over the past year, the news has become somewhat more optimistic in nature.

We hope we can continue to bring to you positive news in the vein that highlights the exciting happenings in this world of sake that we all love and find so fascinating.

Thank you again to one and all, from John, Julian, Jason & Shima

And now for the news...

Consumer Support Brings Back The Little Guy

Kochi- Fumimoto Shuzō, the smallest brewery in Kochi Prefecture has been given a new lease on life with some much-needed funding to help reignite the brewery following a three-year hiatus.

Established in 1903, Fumimoto Shuzō found itself facing a crisis with the onset of the COVID pandemic and was forced to cease brewing. However with the help of crowdfunding and the addition of Tatsuya Abe, a former airline employee from Kyoto who came onboard through his work in local revitalization projects, the brewery was able to renew brewing activities this season.  

The brewery is launching a new brand concept highlighting the terroir of the region using local Niidamai for its new label, Shimanto. The majority of these new products are packaged in plastic spout pouches, which reportedly allows easier transportation due to the weight difference from glass bottles.

In addition to the new products, a new restaurant space has been constructed, allowing guests to come and enjoy the food and sake of Kochi in a relaxed environment.

JG: I recently had a chance to taste Shimanto sake - and from a pouch. I love re-born kura, and I like it when brewers realize that if you follow the crowd, you’ll go no further than the crowd. The sake is wonderful, and the innovation is inspiring.

文本酒造 , 四万十

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One Way To Fight The Heat

Hiroshima- Morikawa Shuzō has partnered with venture company, Enoch, to create a new sake brand using a new sake rice called Moeibuki, which has been found to be resistant to warm weather.

In recent years, the growing environment for sake rice has become increasingly challenging as rising temperatures produce rice with harder rice grains and poorer solubility.

Moeibuki has been ten years in the making through the cooperation the Hiroshima Prefectural Research Institute of Technology, the Western Japan Agricultural Research Center of the National Agriculture and Food Research Organization, the Hiroshima Sake Brewers Association, JA Zen-Noh Hiroshima, and the Hiroshima Grain Improvement Association,