by Arline Lyons | Jun 30, 2025 | Sake News from Japan
Dewazakura (Yamagata) collaborated with a local agricultural cooperative to ferment rice bran produced during polishing and sake lees left over after brewing and use them as fertiliser for almost 6000 square metres of fields growing the prefecture’s famous...
by Arline Lyons | Jun 30, 2025 | Sake News from Japan
Speaking of everything getting more expensive, industry giant Hakutsuru announced price hikes of between 5% and 18% for its portfolio of sake and mirin on 30 May 2025, to come into effect in October. It said it could no longer absorb higher raw material and transport...
by Arline Lyons | Jun 30, 2025 | Sake News from Japan
It feels like the price of everything involved in making sake is rising–most noticeably rice, but also fuel and agricultural inputs like fertiliser. And the latest product to undergo a price hike is the Kyokai Yeast produced by the Brewing Society of Japan. The...
by Arline Lyons | Jun 18, 2025 | Sake News from Japan
Enough about IWC–except maybe to mention that there were Kura Master judges participating in IWC sake division judging this year, so we’ll have to see where that goes as well. (IWC sake division judges have historically been barred from judging at any other...
by Arline Lyons | Jun 18, 2025 | Sake News from Japan
So, the International Wine Challenge (IWC) sake division. The competition has 10 categories that brewers can enter their sake under, and a trophy for each one. Winners for each category for 2025 are: Futsushu: Hanaakita by Hokushika (Akita Pref) Honjozo: Atagonomatsu...
