Welcome to Issue #86 of Sake Industry News
Since the borders reopened late last year, Japan has seen a huge surge in the amount of visitors to its shores. As always, attractions such as anime, manga, martial arts, temples, and traditional Japanese culture still exist as major lures that bring in many tourists.
In the past, sake has often been a peripheral part of the average visitor's journey to Japan. Folks might try it as part of their meal while they're here, but it hasn't traditionally been a big draw card compared to other offerings in Japan's cultural arsenal. However, over the past few months (and as someone who spends a lot of time in the drinking holes of Japan I can attest) this has clearly changed. Dedicated sake bars are seeing a significant increase in foreign tourists actively seeking out quality sake - in many cases already armed with a handful of sake knowledge and even lists of their favorite styles and brands in mind. Areas with a high density of breweries such as Nada, Fushimi and Saijo are also seeing record numbers of foreign visitors looking for genuine sake experiences and information on how sake is made.
This movement is truly encouraging and serves as evidence that sake is edging closer to becoming, dare we say, "mainstream". There's still a long way to go, but all things point in a positive direction for the future of sake.
And now for the news...
*Chief Editor, Julian Houseman is stepping in for John Gauntner with comments and recording this issue.
All You Ever Wanted To Know About Kōji
Niigata- Despite the ubiquitous use of kōji in the production of fermented consumables such as miso, soy and, of course, sake brewing, as well as its expected recognition as designated Cultural Heritage by UNESCO in 2024, kōji is still considered a somewhat misunderstood science among many Japanese.
Now, in an effort to educate more young people on the role of kōji in Japanese food, beverages and culture, Sasaiwai Shuzō has launched Kōji Class.
The brewery has converted an old conference room into a learning space where visitors, young and old, and even whole families can come and learn how kōji is made and used in practice with hands-on experience.
Visitors can contact the brewery for details on upcoming classes.
Source - PR Times
JH- One of the distinct advantages sake holds over beer, wine and whiskey in the competition for consumer attention and affection in the market is its connection to other aspects of Japanese culture. Along with rice and dashi, fermented food products like miso and soy make up the pillars of Japanese cuisine, so to draw the line between sake and food culture via kōji is a smart and authentic way to raise awareness of nihonshu. Good for Sasaiwai Shuzō.
笹祝酒造
Fine Sake Award Results
Tokyo- The results are in for the thirteenth Fine Sake Awards (aka Sake In A Wineglass Awards).
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