{"id":94297,"date":"2025-02-17T20:34:08","date_gmt":"2025-02-17T20:34:08","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/sake-industry-news-issue-111\/"},"modified":"2025-02-17T20:34:08","modified_gmt":"2025-02-17T20:34:08","slug":"sake-industry-news-issue-111","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=94297","title":{"rendered":"Sake Industry News. Issue #111."},"content":{"rendered":"


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The sake festival season is in full swing here in Japan. The Niigata Sake no Jin wrapped up a few weeks back, then there was Sake Spring in Kyoto, Kamigata Nihonshu World in Osaka, and Tokyo has just enjoyed a week of indulgence with Craft Sake Week.<\/p>\n

And that\u2019s just some of the events in the major cities. Sake events are all over the place this time of year and it\u2019s a great time to get out, try some sake and meet some of the brewers. The good news is that they\u2019re not over yet, so if you have the means, get out and enjoy some sake – wherever you are.<\/p>\n

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And now for the news\u2026<\/p>\n

Hiroshima- <\/strong>Fujii Shuz\u014d (<\/span>Ry\u016bsei<\/em>) has collaborated with Hiyoshi Shuz\u014dten as part of the \u201cDon\u2019t Stop Brewing In Noto\u201d project, which is being supported through crowdfunding drives. The project is designed to find support for the breweries in the Noto region who are still recovering from the January 1 earthquake.<\/span><\/p>\n

At the end of February Fujii Shuz\u014d began production of sake which is being made using rice and k\u014dji sourced from Ishikawa Prefecture. The sake is being produced in accordance with specs provided by Akira Hiyoshi, toji at Hiyoshi Shuz\u014dten.<\/p>\n

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