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Japanese Alcoholic Beverages

In December 2013, "Washoku, traditional dietary cultures of the Japanese" was registered as a UNESCO Intangible Cultural Heritage.

At the same time, sake is also attracting attention overseas, and the total value of sake exports has grown tremendously, reaching a record high for 11 consecutive years and increasing 3.3 times.

 

 

The Ministry of Agriculture, Forestry and Fisheries (MAFF), based on its export strategy, is working to expand exports on an all-Japan basis.

 

Many Japanese sake breweries have a long history, but many of them are small and medium-sized companies with little know-how about exporting and no specialized employees. 70% of them prefer to export indirectly through trading companies.

We can help sake breweries to sell their products overseas by utilizing our network of over 60 overseas offices and the knowledge of our food department.

We support sake breweries in developing overseas sales channels, negotiations, marketing, payment collection, and logistics arrangements such as consolidation.

 

At the same time as sake is gaining momentum overseas, it is also experiencing a bit of a boom in Japan as people take a fresh look at sake.

In the history of sake, from the 1980s until recently, the best sake was considered to be clean and dry, and the taste of each company was standardized.

However, sake is inherently diverse, and in the last decade or so, sake breweries have been actively developing products that take advantage of their technical capabilities and terroir.

The appeal of sake is its diversity.

Rather than differences in taste caused by raw materials, as is the case with wine, there are many differences in taste caused by technology.

Sake can be made in an amazing variety of ways.

There is Junmai Daiginjo sake, which has a clear, yellow apple or acacia-like aroma and sweetness from polishing the rice to the utmost limit, as typified by Dassai.

Ginjo-shu made with cerlenin-resistant yeast that gives off a fruity aroma.

There are also unfiltered, unpasteurized sake with a rich, full body, sour sake made with white rice malt that generates citric acid, sparkling sake, aged sake, low-alcohol sake, noble sake that is as sweet as noble rot wine, doburoku, sake aged in cedar or oak barrels, and sake made with wine yeast. Also, plum wine made with sake has an overwhelmingly better flavor and sweetness than that made with shochu

 

It can also be enjoyed at various temperatures, such as cold, warmed, or frozen.

Today, there is an amazing variety of sake available, and the culture of enjoying it is gradually being reevaluated in Japan.

There is also the problem that charismatic and popular sake such as Jyuyondai and Aramasa are being resold at surprisingly high prices against the will of the brewers.

 

On the other hand, some breweries, such as Senkin, are going back to their roots and adopting the traditional "Kimoto" method and focusing on the terroir, using yeast from their own brewery and using rice paddies from the estate.

 

Sake brewed by new breweries such as Tenbu, Tenbi and Koeigiku, which were established around 2020, are also gaining popularity.

 

The number of sake breweries in Japan continues to decrease, and due to protection policies, it is almost impossible to establish new breweries.

However, more and more new breweries are being established by utilizing dormant breweries and reopening suspended licenses.

 

Also, more and more breweries are going overseas to brew.

New movements such as Wakaze in France and Dassai will start brewing in New York.

 

Little by little, the appeal of sake is beginning to be recognized overseas.

Another attraction of sake is its compatibility with food.

Not only does sake go well with Japanese food, it also goes well with food from all over the world.

Cheese is usually paired with red wine, but many people find that sake goes better with it.

It is also possible to take the approach of pairing it with foods that wine does not go well with, such as fish eggs.

It is also possible to enjoy sake with food in different temperature ranges.

 

If you have not had a good experience with sake in the past, you should try drinking real pure rice sake that has been well preserved to feel the charm of sake again.

Some of the more powerful sake breweries are exporting their own sake overseas, but of the 1,400 sake breweries in Japan, only a handful are able to do so, and most are not.

Some sake breweries are only in the business of making sake and do not do a good job of actively promoting their products.

It is also difficult to handle all the complexities of taxes, paperwork, and licensing to meet the regulations of each country on your own.

 

It is also difficult to organize export lots on a single pallet.

In addition, exporting a full container cannot be handled by a single brewery's supply volume, which increases logistics costs and inevitably results in higher prices for the goods delivered to each country.

 

This is why we, as a trading company, intervene to collect the best local sake from Japan and provide it to your country in the best possible storage conditions with the lowest possible logistics costs.

 

We have offices all over the world.

We have specialists in each country who are familiar with the regulations of that country.

We use this network to provide alcoholic beverages to each country.

 

The following is a list of representative brands that we handle, but we can also offer a variety of suggestions for other breweries if you wish.

We can also suggest 10 brands of Junmai Daiginjo only, or sake from historical breweries, or brands with a taste similar to Jyuyondai.

We can also provide you with the recommendations of our sake sommelire and sake diploma holders.

 

We also try to make the labels easy to understand.

Just as New World wines have detailed labeling, sake is an alcoholic beverage that many people are unfamiliar with, so information is important.

The type of rice, the alcohol content, the acidity, the sweetness, the amino acid content, etc. are all important.

 

We are looking forward to receiving inquiries from liquor importers, wholesalers, retailers, restaurants, and other interested parties.

We will do everything we can to help.

 

In addition to sake, we can also offer Japanese whiskey, shochu, plum wine, and wine.

 

Please contact us for more information.

 

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