{"id":7052776,"date":"2026-08-31T14:51:19","date_gmt":"2026-08-31T14:51:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/sake-industry-news-issue-154\/"},"modified":"2026-08-31T14:51:19","modified_gmt":"2026-08-31T14:51:19","slug":"sake-industry-news-issue-154","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7052776","title":{"rendered":"Sake Industry News. Issue #154."},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div dir=\"auto\">\n<p>We\u2019re on the downward slope now of the brewing season. Some smaller breweries will already have their eye on the finish line. Still plenty left to do for most of the others though.<\/p>\n<p>Snow may still be piling up in parts of Japan, but the calendar insists that spring is just around the corner. The first wave of seasonal releases is beginning to trickle out, and before long the frost will be nothing more than a memory.<\/p>\n<p>For the brewers, though, the job is far from over &#8211;  the season still has plenty left to give. And for those of us on the drinking side? Well, the work never really ends, does it?<\/p>\n<p>And now for the news\u2026<\/p>\n<div class=\"captioned-image-container\">\n<figure><a target=\"_blank\" href=\"https:\/\/substackcdn.com\/image\/fetch\/$s_!EHUX!,f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdda764a1-2c52-41be-9558-b19a36d22bdb_500x250.png\" data-component-name=\"Image2ToDOM\" class=\"image-link image2 is-viewable-img can-restack\"><\/p>\n<div class=\"image2-inset\"><picture><source type=\"image\/webp\" srcset=\"https:\/\/substackcdn.com\/image\/fetch\/$s_!EHUX!,w_424,c_limit,f_webp,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdda764a1-2c52-41be-9558-b19a36d22bdb_500x250.png 424w, https:\/\/substackcdn.com\/image\/fetch\/$s_!EHUX!,w_848,c_limit,f_webp,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdda764a1-2c52-41be-9558-b19a36d22bdb_500x250.png 848w, https:\/\/substackcdn.com\/image\/fetch\/$s_!EHUX!,w_1272,c_limit,f_webp,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdda764a1-2c52-41be-9558-b19a36d22bdb_500x250.png 1272w, https:\/\/substackcdn.com\/image\/fetch\/$s_!EHUX!,w_1456,c_limit,f_webp,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdda764a1-2c52-41be-9558-b19a36d22bdb_500x250.png 1456w\" sizes=\"100vw\"\/><img decoding=\"async\" src=\"https:\/\/substackcdn.com\/image\/fetch\/$s_!EHUX!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdda764a1-2c52-41be-9558-b19a36d22bdb_500x250.png\" width=\"500\" height=\"250\" data-attrs=\"{&quot;src&quot;:&quot;https:\/\/substack-post-media.s3.amazonaws.com\/public\/images\/dda764a1-2c52-41be-9558-b19a36d22bdb_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;:null,&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\/187930650?img=https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdda764a1-2c52-41be-9558-b19a36d22bdb_500x250.png&quot;,&quot;isProcessing&quot;:false,&quot;align&quot;:null,&quot;offset&quot;:false}\" alt=\"\" srcset=\"https:\/\/substackcdn.com\/image\/fetch\/$s_!EHUX!,w_424,c_limit,f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdda764a1-2c52-41be-9558-b19a36d22bdb_500x250.png 424w, https:\/\/substackcdn.com\/image\/fetch\/$s_!EHUX!,w_848,c_limit,f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdda764a1-2c52-41be-9558-b19a36d22bdb_500x250.png 848w, https:\/\/substackcdn.com\/image\/fetch\/$s_!EHUX!,w_1272,c_limit,f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdda764a1-2c52-41be-9558-b19a36d22bdb_500x250.png 1272w, https:\/\/substackcdn.com\/image\/fetch\/$s_!EHUX!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdda764a1-2c52-41be-9558-b19a36d22bdb_500x250.png 1456w\" sizes=\"100vw\" fetchpriority=\"high\" class=\"sizing-normal\"\/><\/picture><\/div>\n<p><\/a><\/figure>\n<\/div>\n<p><strong>Niigata-<\/strong><span> Iyasaka J\u014dz\u014d, led by brewer Kazuhiro Sakamoto, is in the final leg of a crowdfunding drive to help construct its in-house production facility, which was scheduled to begin last month.<\/span><\/p>\n<p><span>Located in the Miyanosita district of Kashiwazaki, Niigata Prefecture, the new brewery will focus on <\/span><em>Juwari Koji-shu, <\/em><span>a distinctive style made using 100% rice k\u014dji (as opposed to the traditional ratio of around 20%), with aims to create sake in close connection with the local community. The brewery\u2019s products will be sold under its license for \u201cmiscellaneous alcoholic beverages.\u201d<\/span><\/p>\n<p>The name \u201cIyasaka,\u201d translates to \u201cever-increasing prosperity,\u201d reflecting the brewery\u2019s vision of shared growth among brewers, farmers, retailers, and drinkers. As well as producing sake-adjacent products the new facility will serve as a community hub linking agriculture, food, tourism, and regional life.<\/p>\n<p><span>Founder Kazuhiro Sakamoto previously worked in sake retail in Tokyo before training at Abe Shuz\u014d in Niigata from 2021. He first began producing his own sake under the brand <\/span><em>ITTEKI <\/em><span>using facilities at Abe Shuz\u014d.<\/span><\/p>\n<h6><span>Source &#8211; <\/span><a href=\"https:\/\/mainichi.jp\/articles\/20260121\/pr2\/00m\/020\/740000c\">Mainichi<\/a><\/h6>\n<blockquote>\n<p><em>JG: It looks like the market can look forward to another sake-adjacent product. This one is interesting, though, as rather than fruit or hops or lack of filtration, it is using one hundred percent koji. Hmm.<\/em><\/p>\n<p><em>Sake made in that way is rich and intense; they started using only about 20 percent koji upwards of a millennium ago for a reason. I am not sure undoing what has worked for so long counts as innovation. But what do I know; sometimes that is in fact the right direction.<\/em><\/p>\n<p><em>It is hard to quaff sake like that, or to drink more than a sip or two. That could pose a revenue problem. Also sake made with all koji ages really quickly; I think that managing stock and storage will be a formidable challenge as well.<\/em><\/p>\n<p><em>Of course, I wish them the best of luck and all success; and of course, I look forward to tasting it.<\/em><\/p>\n<\/blockquote>\n<p>\u5f25\u6804\u91b8\u9020 , ITTEKI\uff08\u4e00\u64f2\uff09, \u963f\u90e8\u9152\u9020<\/p>\n<p><strong>South Korea- <\/strong><span>Imports of sake into South Korea continue to rise, with last year\u2019s import value reaching a new record high. According to trade statistics from the Korea International Trade Association, imports totalled USD27.84 million last year, an increase of 21.2% compared to the previous year. Import volume also grew by 11.8%, reaching 5417 tons.<\/span><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>We\u2019re on the downward slope now of the brewing season. Some smaller breweries will already have their eye on the finish line. Still plenty left to do for most of the others though. Snow may still be piling up in parts of Japan, but the calendar insists that spring is just around the corner. The [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7052777,"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-7052776","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 #154. - 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=7052776\" \/>\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 #154. - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"We\u2019re on the downward slope now of the brewing season. Some smaller breweries will already have their eye on the finish line. Still plenty left to do for most of the others though. Snow may still be piling up in parts of Japan, but the calendar insists that spring is just around the corner. 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