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- Promote Sake from Yamaguchi in Singapore in convince stores “Every”
- JETRO Fukushima support breweries to export to West coast US
- World trade volume rallies in third quarter after COVID-19 shock – WTO
- Sake masu making workshop by Ohashi Ryoki (Gifu)
- Lactic acid for cheese making from Sake kasu
- Sakeshake in Mos burger with Dassai “Mixed Shake Dassai”
- Ozeki released “ONE CUP RAINBOW” in 8 countries to encourage diversity
- Hato Masamune released new liquor, Kasutori Shochu with lemon juice
- Otokoyama bottled sparkling Sake “Kita no Inaho Otokoyama” released
- Peach aroma Sake. Gekkeikan developed the Sake over 8 years “Momoka”
- Lactic acid for cheese making from Sake kasu
- 5 breweries in Niigata with “Haku(白)” in their name collaborate “KOSHINOGOHAKU”
- Premium Sake with 18% polishing ratio by Yoshinotomo Shuzo
- Enjoy the flavor of Sake only on sparkling water
- Sake to pair with Salmon dishes “Salmon de shu” relesed by Yoshikubo
- JETRO Fukushima support breweries to export to West coast US
- World trade volume rallies in third quarter after COVID-19 shock – WTO
- U.S government eases the import restriction of Japanese alcohol – Kyodo
- NTT Data digitalize trade duty with cooperation of customs
- UK close to a trade deal with Japan: FT reporter – REUTERS
- Young Kurabito blow new winds in Toyama
- Wtanabe Shuzoten use wooden barrel for Sake brewing again after 72 years
- Produced by Actress Ms. Murakami, Japanese Sake cocktail in Fukumitsuya
- Yuzu Ochoko? Drink Sake with Yuzu ochoko cup in Tosa, Kochi
- New organization for fermentation industries NAGAOKA Fermentation Innovation hub
- Promote Sake from Yamaguchi in Singapore in convince stores “Every”
- Sake masu making workshop by Ohashi Ryoki (Gifu)
- Kura Master establish Shochu category from 2021 Competition
- Ichinokura – Online brewery tour with tasting session on 19th Dec
- Compare Sake with new Sake rice “Ichihozumi” & “Hyakuden”. Tasting event in Akita
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