Sake News from Japan

A young kuramoto looking after more than just the brewery

A young kuramoto looking after more than just the brewery

Aiga Suzuki reports for the Forbes Japan Career “Do you know this job?” column on a traditional occupation being given a new lease of life to allow it to carry on. The Miyasaka sake brewery in Suwa, Nagano, is famous for its Masumi label. But the young head of the...

How does a sake earn the name Harima?

How does a sake earn the name Harima?

How does a sake become certified for a Geographical Indication (GI)? Sankei News reports on the certification process for the Harima GI, where 52 sake had their aroma and flavour are checked to see if they measured up to the GI standard. Harima has an examination...

Marie Chiba is here to spice up your sake

Marie Chiba is here to spice up your sake

Atsuo Okubo (text) and Jun Utagawa (photos) report for Pen Online, covered in Yahoo Japan News, on some more sake magic from innovative pairing expert Marie Chiba, owner of the GEM by Moto and Know by Moto bars in Tokyo. As many more people find themselves drinking at...

The then, now and future of cup sake

The then, now and future of cup sake

Minyū Net, the online version of the Fukushima Minyū Shinbun newspaper, reports on a recent survey of sake lovers. Around 100 people identifying themselves as liking sake replied to a survey about one one-cup [180 ml] serving size sake put out by the Sakebunka...

The tax man sees a bright future for Fukuoka sake

The tax man sees a bright future for Fukuoka sake

Hiroshi Yoshii, head of the Fukuoka Tax Bureau, takes on the subject of increasing the potential of Japanese alcohol in all its forms in a column in the Sankei News. [All alcohol production in Japan is regulated by the National Tax Agency.] Born in 1940 in Tokyo and a...

A brewery built on ginjō and openness

A brewery built on ginjō and openness

Kikisake-shi and Sake Expert [yes, it’s a qualification in Japan] Tomoko Takiguchi writes for Nikkei Style, reported in Yahoo Japan News, on the rise of the ginjō style in Japan and around the world, with a focus on one of the breweries responsible – Dewazakura in...

Sake made from olive yeast and dedication

Sake made from olive yeast and dedication

The Sankei News reports on the development of a new yeast in Kagawa Prefecture – and how the prefectural laboratory struggled to get it to produce enough alcohol. The new sake yeast was sampled from olives, a famous local product, and sake brewed with it was released...

2020 Annual Japan Sake Awards stopped before gold prizes

2020 Annual Japan Sake Awards stopped before gold prizes

The Shokuhin Sangyō Shinbunsha News reports on the part-cancellation of the venerable Zenkoku Shinshu Kanpyokai, the National New Sake Awards (officially the Annual Japan Sake Awards). Currently managed jointly the National Research Institute of Brewing (NRIB) and the...

A modern not-brewery looking back to the past

A modern not-brewery looking back to the past

Mayumi Eguchi (introduced as yoppa-raita/ 酔っぱライター, for those of you who appreciate a good Japanese pun) reports for Zakzak on the tiny downtown location where Wakaze brew doburoku and other things that are not technically sake. I was going to introduce Wakaze as a...

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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 © 2017-2020 Arline Lyons.

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