Sake News from Japan

Ginjōka – healing properties or just vapour?

Ginjōka – healing properties or just vapour?

Jiji.com carries a press release for a new sub-site operated by mega-brewery Gekkeikan, focusing on the supposed comforts of ginjō aroma. The Japanese concept of iyashi (癒し) is a slippery one to translate. It's often rendered as "healing" but can be closer to...

Hiroshima sake cozies up with Burgundy wine

Hiroshima sake cozies up with Burgundy wine

The Sankei News reports on an attempt by Hiroshima sake brewers to strengthen their branding and expand retail channels overseas - by teaming up with the French wine region of Burgundy. Hiroshima Prefecture signed a basic agreement for mutual cooperation with...

Sake ice cream that packs more of a punch

Sake ice cream that packs more of a punch

Another new take on an existing sake trick, this time sake ice cream! I've seen a few breweries selling soft-serve or packaged ice cream made with their own sake, sake-kasu (sake lees) or amazake, but they mostly contain little or no alcohol and are made to appeal to...

Maturing sake under a mantle of snow

Maturing sake under a mantle of snow

Ageing sake isn't new, but breweries seem to come up with ever more inventive ways to do it. They've sunk crates full of bottles beside dams, stashed bottles away in old wartime shelters... and now they're burying whole tanks of it in Hokkaido's winter snow. The NHK...

Overseas sake production shifts from big to small

Overseas sake production shifts from big to small

It's always interesting to get some news from inside the sake industry, which is just what I found when I came across the "e-Academy" section of the Kita Sangyo site - the company supplies containers and closures for the drinks industry in Japan. In their latest "Sake...

Sake news down under

Sake news down under

International Kikisake-shi and sake expert Tomoko Takiguchi writes an article for Nikkei Style about – sake news! Sake is increasingly popular in Australia, not only in Japanese restaurants but also local ones. Australia also has its own highly individual sake...

Another sweet way to enjoy kanzake

Another sweet way to enjoy kanzake

You may have already come across the idea of a sake affogato - a scoop of vanilla ice cream with a suitably sweet and savoury heated sake poured over the top in place of a shot of espresso - but here's another very Japanese take on how to include kanzake in a dessert...

Wine sommelier takes sake back to its sweet – and sour – past

Wine sommelier takes sake back to its sweet – and sour – past

The “Punk Nihonshu” column in Excite News looks at another unusual brewer – this time a former wine sommelier who left the wine world to brew his idea of “natural” sake. Kazuki Usui is the 11th head of the Senkin brewery, which has been passed down through the family...

Gifu brewery with pressing business in the Shōwa Era

Gifu brewery with pressing business in the Shōwa Era

Shūhei Yamashita reports in the Asahi Shinbun Digital on Watanabe Shuzōten in Furukawa, Hida – not far from Takayama with its cluster of breweries – who saw in the new year by bringing back an ancient technique. They pressed sake on 10 January 2020 in a fune [船,...

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The translations/summaries of Japanese language news articles and other content provided on this site are part of a personal project to increase the amount of information about Japanese sake available in English.

Coverage of an organisation, product or event does not imply approval or endorsement.

All translations/summaries are © 2017-2019 Arline Lyons.

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