{"id":117391,"date":"2025-03-07T08:19:05","date_gmt":"2025-03-07T08:19:05","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/sake-industry-news-issue-131\/"},"modified":"2025-03-07T08:19:05","modified_gmt":"2025-03-07T08:19:05","slug":"sake-industry-news-issue-131","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=117391","title":{"rendered":"Sake Industry News. Issue #131."},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div dir=\"auto\">\n<p><span>As we close out February and head into March, which is (by the calendar at least) well and truly spring, many breweries &#8211; but definitely not all &#8211; will be on the homeward stretch. The brewing season always seems to go much more quickly when you\u2019re not actually doing the brewing yourself. No doubt it feels different for all those <\/span><em>kurabito <\/em><span>out there.<\/span><\/p>\n<p>For us, those spring releases are starting to hit the market thick and fast, so it&#8217;s almost time to break out the paper cups and get ready for \u201csake in the park\u201d season. Who needs to wait for the cherry blossoms? Do it now!<\/p>\n<div class=\"captioned-image-container\">\n<figure><a class=\"image-link image2\" target=\"_blank\" href=\"https:\/\/substackcdn.com\/image\/fetch\/f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8a58ca87-97b2-496b-92be-1dc1b6253e14_500x250.png\" data-component-name=\"Image2ToDOM\" rel=\"\"><\/p>\n<div class=\"image2-inset\"><picture><source type=\"image\/webp\" srcset=\"https:\/\/substackcdn.com\/image\/fetch\/w_424,c_limit,f_webp,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8a58ca87-97b2-496b-92be-1dc1b6253e14_500x250.png 424w, https:\/\/substackcdn.com\/image\/fetch\/w_848,c_limit,f_webp,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8a58ca87-97b2-496b-92be-1dc1b6253e14_500x250.png 848w, https:\/\/substackcdn.com\/image\/fetch\/w_1272,c_limit,f_webp,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8a58ca87-97b2-496b-92be-1dc1b6253e14_500x250.png 1272w, https:\/\/substackcdn.com\/image\/fetch\/w_1456,c_limit,f_webp,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8a58ca87-97b2-496b-92be-1dc1b6253e14_500x250.png 1456w\" sizes=\"100vw\"\/><img decoding=\"async\" src=\"https:\/\/substackcdn.com\/image\/fetch\/w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8a58ca87-97b2-496b-92be-1dc1b6253e14_500x250.png\" width=\"412\" height=\"206\" data-attrs=\"{&quot;src&quot;:&quot;https:\/\/substack-post-media.s3.amazonaws.com\/public\/images\/8a58ca87-97b2-496b-92be-1dc1b6253e14_500x250.png&quot;,&quot;srcNoWatermark&quot;:null,&quot;fullscreen&quot;:null,&quot;imageSize&quot;:null,&quot;height&quot;:250,&quot;width&quot;:500,&quot;resizeWidth&quot;:412,&quot;bytes&quot;:39681,&quot;alt&quot;:null,&quot;title&quot;:null,&quot;type&quot;:&quot;image\/png&quot;,&quot;href&quot;:null,&quot;belowTheFold&quot;:false,&quot;topImage&quot;:true,&quot;internalRedirect&quot;:&quot;https:\/\/sakeindustrynews.substack.com\/i\/158152377?img=https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8a58ca87-97b2-496b-92be-1dc1b6253e14_500x250.png&quot;,&quot;isProcessing&quot;:false}\" class=\"sizing-normal\" alt=\"\" srcset=\"https:\/\/substackcdn.com\/image\/fetch\/w_424,c_limit,f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8a58ca87-97b2-496b-92be-1dc1b6253e14_500x250.png 424w, https:\/\/substackcdn.com\/image\/fetch\/w_848,c_limit,f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8a58ca87-97b2-496b-92be-1dc1b6253e14_500x250.png 848w, https:\/\/substackcdn.com\/image\/fetch\/w_1272,c_limit,f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8a58ca87-97b2-496b-92be-1dc1b6253e14_500x250.png 1272w, https:\/\/substackcdn.com\/image\/fetch\/w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8a58ca87-97b2-496b-92be-1dc1b6253e14_500x250.png 1456w\" sizes=\"100vw\" fetchpriority=\"high\"\/><\/picture><\/div>\n<p><\/a><\/figure>\n<\/div>\n<p>And now for the news\u2026<\/p>\n<p><strong>Niigata-<\/strong><span> Nakagawa Shuz\u014d has begun brewing with the use of rice not normally associated with the region. The heirloom rice, Omachi, is best known as the rice of Okayama Prefecture, where the fields account for around 90% of the country\u2019s Omachi stocks.<\/span><\/p>\n<p>In Niigata, Mitsuke City is the only place where Omachi is being grown and now Nakagawa Shuz\u014d has become the only brewery to use the local grain.<\/p>\n<p>Omachi is known to grow much taller &#8211; up to 1.5 times the height of regular rice &#8211; and is generally regarded as a difficult rice strain to grow. One of the reasons for Omachi\u2019s affinity for Okayama Prefecture is the long sunny days &#8211; something for which the colder region of Niigata is not as well known. However, in an odd twist, recent global warming has afforded Niigata with climate conditions more conducive to growing Omachi.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>As we close out February and head into March, which is (by the calendar at least) well and truly spring, many breweries &#8211; but definitely not all &#8211; will be on the homeward stretch. The brewing season always seems to go much more quickly when you\u2019re not actually doing the brewing yourself. No doubt it [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":117392,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[11315,15294,1820,3107],"dealstore":[],"offerexpiration":[],"class_list":["post-117391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-industry","tag-issue","tag-news","tag-sake"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sake Industry News. Issue #131. - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=117391\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sake Industry News. Issue #131. - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"As we close out February and head into March, which is (by the calendar at least) well and truly spring, many breweries &#8211; but definitely not all &#8211; will be on the homeward stretch. The brewing season always seems to go much more quickly when you\u2019re not actually doing the brewing yourself. 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