Sake News from Japan

Another MBA analysis from Mag2 News today, with a breakdown by Takeshi Aoyama. The question: why would a business offer a menu of 100 sake... and an all-you-can-drink offer with no time limit?While it feels like sake has established itself, how do you find one you...

The Mag2 News site looks at the Nihonshu Genka Sakagura restaurant in Tokyo and how they're striving to build their business. The analysis is from MBA holder Takeshi Aoyama.The restaurant's name (日本酒原価酒蔵) breaks down to "cost-price sake bar" and the article looks at...

The Print & Promotion site takes a look at some furry friends being used to promote sake. This is the third time the Takarayama brewery have put their "Dog sell sake, cat make sake" (酒を売る犬、酒を造る猫) label on the market. [Technically "sake-selling dog, sake-making...

The Kobe Shinbun newspaper reports on Hyogo Sake 85, a new sake brewed from a new variety of sake-specific rice. It's the first new variety to be developed in the prefecture in 10 years, and the junmai ginjo produced by the Yamana brewery in Itami went on sale 1 June...

The Mainichi Newspaper "Matomeshi" (food roundup) column features a warm and cosy place in the Yotsuya-Sanchome section of Shinjuku in Tokyo. They focus on serving warm sake, okan (お燗), and also coffee. We haven't had a pun for a while, have we? It's pun time. The...

The Robot Start site covers the winners of the 2018 Softbank Innovation Program, which picks companies leading in the fields of AI as a Service, AR/VR, EdTech, Home and also in another category called Disrupt.Eight winners were chosen out of over 300 entries, and one...

Carrying on with Takashi Mitachi's thoughts on sake in the Nikkei Business Online, he then turns to his wine-loving foreign friends who don't know much about sake.He finds that recently, the sake that more and more of them get on with most easily is one with definite...

Another multi-part post this week, because I found another article with lots of interesting information. Writing in the Nikkei Business Online, Takashi Mitachi has a look at the past and present of aged sake - koshu.Mitachi first looks back a few months to the...

Even though the last brewery in Tokyo’s central 23 wards has closed, there’s a new effort to put some sake back into the heart of the capital - this time by having a rice field on a rooftop in the commercial Ginza district. The city centre paddy field is the...