Latest news with #sake
Japan Times
05-07-2025
- Business
- Japan Times
Government to release stockpiled rice for processed foods from August
Agriculture minister Shinjiro Koizumi has said that the government will release its stockpiled rice for use in processed foods and beverages such as miso, rice crackers, sake and shōchū distilled spirits, starting in August. The rice is planned to be sold to businesses under discretionary contracts. Details including the amount of rice to be released will be decided later. The move comes after the government released its stockpiled rice to retailers and others to curb soaring prices of the staple food. A recent survey showed that the 2025 acreage for staple food rice was the largest in five years as of the end of April. As the 2025 rice crop for processed products is expected to decrease, people including those in the sake brewery industry have been calling for the release of government-stockpiled rice for them by around mid-September, when the brewing process starts. Stay updated on Japan's rice crisis. Quality journalism is more crucial than ever. Help us get the story right. For a limited time, we're offering a discounted subscription plan. Unlimited access US$30 US$18 /mo FOREVER subscribe NOW Businesses "need an outlook as soon as possible," Koizumi told reporters at the agriculture ministry. The government will decide the amount of rice to be released after carefully examining the size of planting areas of rice for processed products. It plans to use the portion of government-stockpiled rice that has been decided to be released to retailers under discretionary contracts but has remained unsold.
CNA
03-07-2025
- Business
- CNA
CNA938 Rewind - Eat, Drink, Singapore - New dishes, familiar flavours: USHIO Sumiyaki & Sake Bar
Ushio Sumiyaki & Sake Bar has introduced some new items to its menu – from grilled meats and seafood to updated lunch sets and sake pairings. Cheryl Goh chats about what's new, what to try, and how the team decides what makes the cut with Jun Chong, General Manager of Ushio Sumiyaki and Sake Bar
NHK
02-07-2025
- Business
- NHK
Snow-chilled sake shipments begin in Gifu, central Japan
Shipments of snow-chilled sake have begun in Gifu Prefecture, central Japan, for customers sweltering in the early summer heat. A local dealer in Kawaicho in Hida City -- known for its heavy snowfall -- has been storing the bottles of locally made sake in a snow-covered hut for about three months after brewing to enhance the flavor. On Wednesday morning, the bottles were taken from the storage area, which is kept at nearly zero degrees Celsius. They were then packaged in foam boxes filled with snow and decorated with peach tree branches. Company President Nakahata Hirokazu said he hopes the chilled sake will refresh his customers amid the scorching heat gripping much of Japan. He added he wants more people to know about Kawaicho through this product. The company is set to ship about 3,000 bottles of the brew to many parts of Japan by the end of July.
Associated Press
30-06-2025
- Business
- Associated Press
An Autumnal Pairing: Hotel Chinzanso Tokyo and Kubota Sake Present a Japanese Twist on Afternoon Tea
The Collaboration Offers a Fusion of Seasonal Washoku, Sake and the British Afternoon Tea Tradition TOKYO, JP / ACCESS Newswire / June 30, 2025 / Hotel Chinzanso Tokyo, renowned for its cultural heritage and hospitality, is delighted to announce a limited-time collaboration with Asahi Shuzo's Kubota sake. This exclusive experience, available from September to November 2025 at the hotel's traditional Ryotei Kinsui restaurant, commemorates two milestone anniversaries: the 40th anniversary of Kubota sake and the 100th anniversary of Hotel Chinzanso Tokyo's iconic three-story Sake Afternoon Tea at Hotel Chinzanso Tokyo Guests can look forward to a seasonal menu that features 13 varieties of Kubota sake, showcased through both sake-infused creations and expertly curated pairings. Suite room guests can also enjoy an exclusive sake pairing event in the hotel's Executive Lounge, Le Ciel. This immersive dining experience highlights the harmony of Japanese flavors and aesthetics. The selection of autumnal dishes features ingredients such as chestnuts, figs, apples, persimmons, and matsutake mushrooms, which pair wonderfully with Kubota sake varieties. Notable menu items include chestnut-fig seasonal vegetable pairings and an apple compote tart infused with Kubota Hyakujyu sake. A standout feature is the Kubota sake tasting set, offering some of the brand's most celebrated sake varieties, including Kubota Manjyu, Kubota Senjyu Akiagari, and the limited-edition Kubota Manjyu Original Yeast. Guests will also enjoy a Kubota Sparkling Sake welcome drink and leave with an ochoko sake cup. 'Our afternoon tea offers international guests a singular way to experience Japanese culture,' remarks Tomohiko Chihiro, General Manager of Hotel Chinzanso Tokyo. 'By reimagining afternoon tea with seasonal washoku and premium sake, we hope to delight those who are curious about Japanese hospitality and culture.' During the event period, guests staying in suite rooms will have access to the hotel's Executive Lounge where they can enjoy a light meal paired with a three-sake tasting flight of Kubota sake varieties. KUBOTA Afternoon Tea Information: About Hotel Chinzanso Tokyo Hotel Chinzanso Tokyo is one of the city's most iconic luxury hotels with over 70 years of history. The property includes 265 guest rooms/suites, eight restaurants, an executive lounge, 38 meeting/banquet rooms, and a full-service spa with a Japanese onsen. Its award-winning garden has a wide variety of botanicals, including more than 100 cherry trees and 1,000 camellia trees. The standout feature of the garden is the " Tokyo Sea of Clouds,' a recreation of the natural phenomenon that can usually only be found in the mountainous regions of Japan. The hotel is owned and managed by Fujita Kanko Inc., a publicly traded tourism industry corporation headquartered in Tokyo. For more information, please visit Contact InformationTAMLO Ltd. SOURCE: Hotel Chinzanso Tokyo press release
Forbes
20-06-2025
- Business
- Forbes
12 Must-Have Japanese Sake Brands
getty It's been a slow year for the growth of many alcoholic categories, however, sake's popularity continues to surge throughout the globe. In 2024, sake — the alcoholic beverage brewed from fermented rice — experienced steady growth around the globe with exports extending to a record high of 80 countries, according to OhBEV marketing agency. North America comprised 29 percent of sake's total export value, which proved a dominant drive of the category's global expansion. And as of this year, the British supermarket chain, Waitrose, reported a 241 percent surge in searches for sake as the drink is predicted to become the next big trend in the UK. With the category experiencing momentous growth, we asked a number of beverage experts to share the must-have Japanese sake brands from classics to rare pours that would impress any connoisseur. Kubota Brewed by Asahi Shuzo Sake Brewing Company, Kenta Katagai, the executive chef at Sushi @ Temple Records in Boston, Mass. describes Kubota as 'the king of sake.' The Nagoya, Japan native specifically points to the Manju style as 'the most elegant and refined sake of the Kubota series.' Hakurakusei In the Miyagi prefecture, a young woman toji (master brewer) is reinventing the historic, family-run brewery, Niizawa Shuzo, to create the ultimate food sake, according to Courtney Kaplan, co-owner and beverage director of OTOTO, Camélia and Tsubaki in Los Angeles. 'Their Hakurakusei Tokubetsu Junmai is a real utility player, perfect with almost all types of food and impeccably balanced with every element perfectly in place.' Kozaemon If you're looking for a starting point for a 'classical and traditional sake,' Kodai and Yudai Uno, owners of Shirube in Santa Monica, suggest Kozaemon Junmai, produced by Nakajima Brewing Company. 'You get the bold flavor of rice [with] lots of umami and nice acidity to balance it out.' Dassai Dassai is one of Japan's leading breweries, according to Vicky Vecchione, sake sommelier and head of bars at Sticks'n'Sushi, the Danish-Japanese restaurant group. Vecchione points to their 45 Nigori as it is 'smooth, milky, and gently sweet with a fruity undertone.' She adds: 'Its versatility shines across a wide range of dishes — from creamy puddings and spicy laksa noodles to fruit salads and grilled calamari.' IWA Former chef de cave of Dom Pérignon Champagne crafts this line in collaboration with Shiraiwa K.K. Brewery's expert toji in the Toyama prefecture. It's often referred to as 'a wine-lover's sake' for its rich layers and finesse. Ryan Vando, U.S. regional head of wine for Zuma, especially highlights IWA 5 'Assemblage 4' Junmai Daiginjo. 'This sake evolves beautifully across temperatures—from chilled to warm—offering different aromatic expressions.' He recommends pairing it with robata meats, miso-glazed black cod. Takeda 'There's a quiet confidence to this one,' prefaces Josh Clouser, food and beverage adviser of Takibi in Portland, Oregon. He highlights Takeda Black Skull Honjozo Nama as 'the kind of sake that keeps you guessing, shifting with each sip, revealing something new every time you come back to it and pairs well with salads and sushi.' The rice comes from just up the road, just about 20 minutes away, and the brewery leans into its own proprietary yeast, which adds a signature twist. Miyoshino Jozo The Miyoshino Jozo brewery is located in the Yoshino region of Nara prefecture where cherry trees cover the surrounding hills. 'The brewer Teruaki Hashimoto is committed to local agriculture and has determined not to burden local farmers with the difficulty and risk of cultivating hard-to-grow varieties,' explains Marc Lioussane, co-owner of Selune in Brooklyn. He embraces old-school brewing methods, uses whatever rice the farmers grow and adjusts his methods to bring out the best flavor, and uses only natural yeasts to portray the local environment — or a sense of terroir — in his sake. Hakkaisan 'Sparkling sake is really unique,' says Katagai, who particularly appreciates Hakkaisan Brewing Company's Hakkaisan AWA. 'It's very special,' he says, describing its cloudy and creaminess with a simultaneous crisp finish. 'It's a nice way to finish a meal and a great sake for the summer.' Heiwa Run by a fourth generation president, Heiwa Shuzo Brewery 'is pushing boundaries while still maintaining a commitment to quality,' says Kaplan. She points to their line of fruit sakes called tsuru-ume as low ABV and perfect for picnics. Try mixing them with club soda for a zesty spritz, she advises. Sake Ono Only a little over a year old, Sake Ono has splashed onto the sake scene with their clean, crisp Junmai Daiginjo. 'One of the most versatile sakes (and ideal mixed in a cocktail) this sake features a refreshing profile with hints of lactic acidity,' says Vecchione. 'It's perfect as an aperitif and a natural companion to any aperitivo food such as olives, charcuterie, cheeses, and focaccia.' Terada Honke This Chiba prefecture-based brewery produces a Daigo no Shizuku by using the medieval method of bodaimoto so that it's a modern reflection of what sake tasted like 600 years ago, explains Lioussane. The brewer read journals that said sakes were slightly sweet back then so expect 'a very unique sake that tastes like a sweet Vouvray.' Kaze no Mori An unpasteurized sake with an effervescent finish, the Uno brothers recommend this sake from Yucho Brewing Company as an aperitif for its 'lively and fresh' palate.
