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        <title>SAKE Street | プロも愛読の日本酒メディア</title>
        <link>https://sakestreet.com/en/media</link>
        <description>SAKE Street, Inc. が提供する日本酒に関する記事です。</description>
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        <copyright>Copyright 2020 SAKE Street, Inc. All Rights Reserved</copyright>
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        <item>
            <title><![CDATA[Japan's Sake Brewery Ownership Landscape - Sake M&A Guide]]></title>
            <link>https://sakestreet.com/en/media/mergers-and-acquisitions-of-sake-breweries-1</link>
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            <pubDate>Tue, 24 Mar 2026 12:00:00 GMT</pubDate>
            <description><![CDATA[With the exception of licenses issued exclusively for export purposes, new licenses to produce sake are no longer granted in Japan. Under these circumstances, one of the most effective ways to newly enter the sake production business is to acquire an existing company that already holds a sake brewing license through M&A. However, this approach presents its own challenges. In addition to the specialized expertise required to execute an M&A transaction, the unique characteristics of sake breweries as a business further increase the level of difficulty. When post-acquisition management is taken into account, the hurdles may, in some respects, be even higher than those involved in starting a company from scratch. This series aims to organize key knowledge and information related to M&A involving sake breweries, helping those interested in the sake business gain a solid foundational understanding and move more smoothly toward in-depth research and consideration. As part of this effort, we also conducted a survey of companies that have acquired sake breweries as buyers over the past decade. In this article, we will outline the current landscape surrounding M&A in the sake brewery sector, along with its significance and the challenges it entails.]]></description>
            <author>Kohei Nito</author>
        </item>
        <item>
            <title><![CDATA[Brewing Sake, Building Communities: Ine to Agave’s Vision for the Future of Rural Japan]]></title>
            <link>https://sakestreet.com/en/media/sakagura-inetoagave-brewery-akita</link>
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            <pubDate>Wed, 11 Mar 2026 12:00:00 GMT</pubDate>
            <description><![CDATA[There is a brewery called Ine to Agave, a name that immediately raises questions. Ine refers to the rice plant that produces the grain used to make sake, while agave is a plant native to Mexico and the raw material for distilled spirits such as tequila. Why would a single brewery bring together two ingredients from such different cultural and geographical traditions? The answer can be found in Oga City, Akita Prefecture, in northern Japan.  Founded in 2021, Ine to Agave produces a new category of alcohol known as “Craft Sake” (see note), made using traditional sake-brewing techniques. True to its name, the brewery creates beverages that combine rice with a wide range of ingredients—including agave syrup—while also taking an active role in revitalizing the local community of Oga through its brewing activities.  In this article, SAKE Street explores the projects Ine to Agave has undertaken over the past three years, examining them through the dual lenses of brewing and community development (written in November 2024). Despite being only three years old, the brewery has launched a remarkably diverse range of initiatives. What philosophy lies at the core of Ine to Agave’s approach? ]]></description>
            <author>Saki Kimura</author>
        </item>
        <item>
            <title><![CDATA[What is Multiple Parallel Fermentation? The Unique Fermentation Method that Defines Sake]]></title>
            <link>https://sakestreet.com/en/media/what-is-heiko-fuku-hakko</link>
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            <pubDate>Wed, 04 Feb 2026 12:00:00 GMT</pubDate>
            <description><![CDATA[Sake, wine, and beer are all classified as fermented alcoholic beverages. While they differ in raw materials, an even more fundamental distinction lies in how alcohol fermentation itself unfolds.  Sake is made from rice and rice koji, and the fermentation system that supports it is known as multiple parallel fermentation. This approach, while closely associated with sake, is not entirely unique. Similar fermentation structures can be found in other traditional Asian alcoholic beverages, including shochu and awamori in Japan, Shaoxing wine in China, and makgeolli in Korea.  In this article, we explore what multiple parallel fermentation is, how it differs from the fermentation methods used in wine and beer, how it shapes flavor and structure, and how this distinctive system took form over the long history of sake.]]></description>
            <author>Momoko Kumazaki</author>
        </item>
        <item>
            <title><![CDATA[Genealogy of Dewa Sansan: Sake Rice that Supports Yamagata, the Kingdom of Ginjo]]></title>
            <link>https://sakestreet.com/en/media/what-is-dewasansan</link>
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            <pubDate>Wed, 28 Jan 2026 12:00:00 GMT</pubDate>
            <description><![CDATA[Yamagata Prefecture is often referred to as the Kingdom of Ginjo, reflecting the fact that ginjo-style sake accounts for a higher proportion of total production here than in any other prefecture.  Known for its clarity and elegant, floral aromatics, Yamagata’s “ginjo” sake has earned the affection of many drinkers. One rice that has long supported this regional style is Dewa Sansan, the sake rice at the heart of this article.  Here, we take a closer look at how Dewa Sansan came into being, how it helped shape Yamagata’s “ginjo” culture, and why it continues to play such an important role today.]]></description>
            <author>Yuki Arai</author>
        </item>
        <item>
            <title><![CDATA[‘All-Omachi’ Revolution: How Gozenshu’s Brother-and-Sister Team Is Transforming the Brewery]]></title>
            <link>https://sakestreet.com/en/media/sakagura-tsuji-honten-okayama</link>
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            <pubDate>Wed, 14 Jan 2026 12:00:00 GMT</pubDate>
            <description><![CDATA[Tsuji Honten, a sake brewery based in Maniwa City, Okayama Prefecture, has made a decisive shift beginning with the 2022 brewing year (BY): all sake produced at the brewery is now made exclusively with Omachi rice.  Omachi, one of Japan’s most highly regarded sake rice varieties, is grown predominantly in Okayama, and many breweries in the prefecture have long relied on it. However, Tsuji Honten is the first brewery to commit to using Omachi alone across its entire lineup—from daiginjo to futsushu.  Leading this bold move to become an “all-Omachi brewery” are siblings Soichiro Tsuji, president of Tsuji Honten, and Maiko Tsuji, the brewery’s toji. Both returned to the family brewery roughly twenty years ago, and this decision represents the culmination of the reforms they have steadily pursued together. This article traces the process that led to this defining moment.]]></description>
            <author>Koji Yamamoto（Qootaro）</author>
        </item>
        <item>
            <title><![CDATA[The History of Nama in the USA: A retail perspective from True Sake, America’s First Sake Store]]></title>
            <link>https://sakestreet.com/en/media/drinking-sake-in-the-usa-the-history-of-nama</link>
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            <pubDate>Wed, 10 Dec 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[Namazake is a style of sake that skips the two routine pasteurizations normally applied to seishu. It is the capture of the raw essence of sake itself, where live, active enzymes have not been subdued by heat.   In Japan, a well-developed cold chain system protects these delicate products. Because transportation within the country is short, namazake reaches consumers fresher than it ever could in export markets. But when did namazake steal the hearts of drinkers in the West? This love affair has a unique history… one that began alongside the growing demand for Japanese cuisine in the latter part of the 20th century.   Beau Timken is the founder of True Sake, a retail shop that is not only the first sake store in America, but indeed the first sake store outside of Japan. From his vantage point, he witnessed sake’s early rise in popularity in the U.S. and a budding fascination with namazake in particular.]]></description>
            <author>KJ Sakura</author>
        </item>
        <item>
            <title><![CDATA[What Does “BY” Mean on a Sake Label? Understanding the Brewery Year in Japanese Sake]]></title>
            <link>https://sakestreet.com/en/media/what-is-brewery-year-of-sake</link>
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            <pubDate>Wed, 03 Dec 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[Have you ever seen the notation “〇〇BY” on a sake label? For example, “2020BY” or “30BY”—a number followed by “BY.” This small detail actually reveals a lot about the sake itself. Even if the name of the sake is the same, a different BY number can mean a noticeable difference in flavor. In this article, we’ll take a closer look at what “BY” stands for, how to read it, and how you can use it to better enjoy and choose your sake.]]></description>
            <author>Maria Yamazaki</author>
        </item>
        <item>
            <title><![CDATA[What Makes a Sake Truly Dry? - “Complete Fermentation” and the Technique Behind It]]></title>
            <link>https://sakestreet.com/en/media/what-is-sake-complete-fermentation</link>
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            <pubDate>Tue, 02 Dec 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[Fermentation refers to the process by which microorganisms transform food in ways that are beneficial to humans. In sake brewing, fermentation is driven by the activity of koji mold and yeast, leading not only to the production of sugars and alcohol, but also playing a decisive role in shaping aroma and flavor. Within this context, there is a concept known as “complete fermentation (kanzen hakko).” While the term may not be widely familiar, it offers an important perspective on how fermentation is understood and pursued in sake brewing. In this article, we take a closer look at what complete fermentation means, the characteristics of sake brewed with this approach, and the key considerations involved in its production.]]></description>
            <author>Momoko Kumazaki</author>
        </item>
        <item>
            <title><![CDATA[Twice Crowned at the IWC: How Sawahime from Tochigi Crafts Sake Without Compromise]]></title>
            <link>https://sakestreet.com/en/media/sakagura-inoueseikichi-shoten-tochigi</link>
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            <pubDate>Wed, 26 Nov 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[Inoue Seikichi Shoten, located in Utsunomiya City, Tochigi Prefecture, is the brewery behind Sawahime. The brewery has twice won the Champion Sake award—the highest honor in the IWC (International Wine Challenge) Sake Division—in 2010 and 2022. In the 17-year history of the IWC Sake Division, only two breweries have achieved this remarkable feat: Dewazakura Sake Brewery of Yamagata and Inoue Seikichi Shoten.  Led by brewery owner Hiroshi Inoue, Inoue Seikichi Shoten is also a frequent gold medal winner at Annual Japan Sake Awards. After becoming president in 2013, Inoue entrusted the role of toji (master brewer) to the younger Tamotsu Sato, yet he still personally oversees the care of the koji—the heart of sake brewing.  With a determination to create the ideal koji and an uncompromising approach to quality, Inoue Seikichi Shoten continues to refine its craft. We visited the brewery to see firsthand the passion and precision that drive their sake making. ]]></description>
            <author>Koji Yamamoto（Qootaro）</author>
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            <title><![CDATA[Sake Under Heat (2): Can New Rice Varieties Be the Savior of Sake?]]></title>
            <link>https://sakestreet.com/en/media/climate-change-and-sake-rice-2</link>
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            <pubDate>Wed, 19 Nov 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[As global climate change accelerates, heat damage to rice has become an increasingly serious issue for Japan’s sake industry. In the first part of SAKE Street’s special series, “Sake Under Heat,” we examined how rising temperatures are affecting Japan’s rice crops and summarized the measures that both farmers and breweries can take to mitigate the impact.  In response to ongoing temperature increases, research into heat-tolerant rice varieties—both for table rice and sake rice—has advanced rapidly in recent years. Yet, as discussed in the previous installment, some brewers view the introduction of new rice varieties as risky, often preferring to adjust their brewing techniques rather than switch to unfamiliar rice.  In this second part, we explore the potential of these heat-resistant sake rice varieties as a long-term adaptation strategy to climate change. We begin with insights from Numata, a sake rice farmer in Shimane, who also works as a licensed master brewer during the winter season and contributes regularly to SAKE Street. Speaking from the dual perspectives of both farmer and brewer, he shares the challenges visible from each side.  We then turn to Yamagata Prefecture, introducing a successful example of local collaboration in developing new rice varieties. Through their case, we consider what kinds of coordinated, nationwide efforts might be necessary to safeguard the future of sake production in a warming world.]]></description>
            <author>Saki Kimura</author>
        </item>
        <item>
            <title><![CDATA[The Secrets of Sake Kasu: Expert Guides on Everything from Flavor Types to Use and Storage Methods]]></title>
            <link>https://sakestreet.com/en/media/exploring-the-world-of-sake-kasu</link>
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            <pubDate>Wed, 05 Nov 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[Sake kasu, or sake lees, is produced during the sake brewing process. Traditionally, kasu was used in everyday cooking in Japanese homes, but in recent years, while disposal has become a problem due to decreasing demand,  it is now becoming popular again due to  its high nutritional value.  One person who loves sake kasu more than anyone else is Mari Shimura, a.k.a. Sake Kasuko. She is a certified nutritionist and is currently enrolled in the doctoral course of Niigata University's graduate school's sake studies program.  According to her, sake kasu is as diverse and enjoyable as sake! She talked to us about its use.]]></description>
            <author>Saki Kimura</author>
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        <item>
            <title><![CDATA[Genealogy of Kinmon-nishiki: The Sake Rice Born in Nagano and Preserved in Ishikawa]]></title>
            <link>https://sakestreet.com/en/media/what-is-kinmonnishiki</link>
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            <pubDate>Wed, 29 Oct 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[Born in Nagano Prefecture, Kinmon-nishiki is a sake rice variety that was safeguarded for nearly two decades through exclusive contract cultivation by Fukumitsuya, a brewery in Ishikawa Prefecture. In recent years, it has gained renewed attention as breweries across Nagano have begun using it widely, marking its revival. In this article, we’ll take a closer look at Kinmon-nishiki—its characteristics, lineage, and regions of production.]]></description>
            <author>Sake Street Editorial Team</author>
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        <item>
            <title><![CDATA[Sake Under Heat: How Climate Change Is Transforming Rice Cultivation and Brewing (1-2)]]></title>
            <link>https://sakestreet.com/en/media/climate-change-and-sake-rice-1</link>
            <guid isPermaLink="true">https://sakestreet.com/en/media/climate-change-and-sake-rice-1</guid>
            <pubDate>Wed, 22 Oct 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[According to the Japan Meteorological Agency, the nation’s average temperature in 2024 reached an all-time high, with unprecedented heatwaves observed across the archipelago. In recent years, such extreme temperatures have been exerting wide-ranging effects on the natural environment—and on agriculture in particular.  Rice, the essential ingredient for sake, has been no exception. Increasing reports of so-called “heat damage”—growth disorders caused by elevated temperatures—have sparked concern among both farmers and brewers. In fact, climate change was one of the factors behind the decision of Michizakura Shuzo, once based in Gifu Prefecture, to relocate its brewery to Hokkaido.  How, then, is climate change shaping the future of sake production? And what strategies can be adopted to meet these challenges? In this series, Sake Under Heat, we draw on data and interviews with farmers and brewers to explore how a warming climate is transforming sake rice—and the sake industry itself.]]></description>
            <author>Saki Kimura</author>
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            <title><![CDATA[Why Sake Looks Clear: Learning the Process from Pressing to Bottling]]></title>
            <link>https://sakestreet.com/en/media/learn-sake-fining-1</link>
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            <pubDate>Wed, 15 Oct 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[When poured into a glass, sake appears clear and transparent. This pristine look has been prized since the Manyo era (the 7th–8th century, the time of Japan’s oldest poetry anthology Manyoshu), when it was referred to as sumizake (“clear sake”) and valued as a mark of quality.  Although sake is made from nothing more than water, rice, rice koji and yeast, before it is finished it looks more like a thick rice porridge. So why is the sake we drink transparent? And how does it differ from those that have a faint greenish tint or a light cloudiness, such as origarami sake?  In this article, we’ll walk through the process of how sake transforms from the moromi mash into the beautifully clear drink we enjoy today.]]></description>
            <author>Masahiro Tobe (The “Apple Magician”)</author>
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            <title><![CDATA[Learn about Rice Washing and Soaking in Sake Brewing: Summary of Methods, Purposes, and Precautions]]></title>
            <link>https://sakestreet.com/en/media/what-are-senmai-shinseki</link>
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            <pubDate>Wed, 10 Sep 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[In the world of sake brewing, it’s now widely recognized that rice plays a central role. From media coverage to fan discussions, topics like polishing ratios frequently come up, and the image of freshly steamed rice has become an iconic symbol of the sake-making process.  Yet nestled between polishing and steaming are two lesser-known but critically important steps: senmai (washing) and shinseki (soaking). Washing is essential for removing the  nuka or rice powder left behind after polishing, while soaking controls the rice’s water absorption—a key factor in determining the quality of the steamed rice and ultimately the koji. Though they may seem like straightforward tasks—washing rice and soaking it in water—these steps have a profound impact on the final character of the sake. In this article, we take a closer look at the purpose and techniques behind senmai and shinseki, two subtle but vital processes in sake brewing.]]></description>
            <author>Mayo Sera</author>
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            <title><![CDATA[Genealogy of Tamasakae: Discover the Rice Behind the Bold, Rich Sake]]></title>
            <link>https://sakestreet.com/en/media/what-is-tamasakae</link>
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            <pubDate>Wed, 03 Sep 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[Tamasakae is a distinctive sake rice variety that, despite its limitations—particularly its unsuitability for highly polished ginjo-style brews—continues to captivate fans with the rich depth and umami it brings to sake. Its bold character has made it a favorite among certain brewers and connoisseurs alike. What makes Tamasakae so appealing to this devoted following? In this feature, we explore the unique traits, lineage, and growing regions of this singular sake rice.]]></description>
            <author>Sake Street Editorial Team</author>
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            <title><![CDATA[Can a 'Sake Special Zone' Become Reality? — Rethinking the Future of Sake Breweries Towards Survival in a Sober Era]]></title>
            <link>https://sakestreet.com/en/media/will-the-sake-special-zone-be-realized-2</link>
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            <pubDate>Wed, 20 Aug 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[For over half a century, Japan’s licensing system has effectively restricted the issuance of new permits for sake production. Unlike wine or beer, where launching a new brand or opening a facility is a matter of paperwork and capital, the barriers to entry for sake brewing remain prohibitively high. Recently, however, several regions have begun to explore a workaround: the tokku system—special regulatory zones that allow certain legal exceptions for limited areas or sectors. These initiatives have sparked fresh debates, particularly among existing breweries.  In our previous two articles, we examined:  The historical background behind the regulatory framework and past efforts to dismantle it; Recent movements toward tokku applications, highlighting the cases of Fukukou Sake Brewery and Iné to Agave, two producers attempting to navigate this new landscape; A wide range of perspectives voiced by established brewers, gathered through a nationwide survey.  In this piece, we take a closer look at how past tokku cases—whether they gained national traction or became widely accepted in their own communities—have been realized. From there, we consider what these examples might suggest for the future of sake regulation and how diverse motivations and visions can (or should) be incorporated into the evolving system.]]></description>
            <author>Kohei Nito</author>
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            <title><![CDATA[Genealogy of Hattan-nishiki: Lineage of Hiroshima's Representative Sake Rice]]></title>
            <link>https://sakestreet.com/en/media/what-is-hattannishiki</link>
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            <pubDate>Wed, 23 Jul 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[Hattan-nishiki is a highly regarded sake rice variety, representative of Hiroshima Prefecture. Known for its excellent balance of flavors, it is particularly well-suited for brewing sake with a clean, refined taste and minimal off-flavors.  This article will explore the characteristics, lineage, and regions of cultivation of Hattan-nishiki.]]></description>
            <author>Sake Street Editorial Team</author>
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            <title><![CDATA[Can a 'Sake Special Zone' Become Reality? — Voices of Current Breweries and Prospective Entrants]]></title>
            <link>https://sakestreet.com/en/media/will-the-sake-special-zone-be-realized-1</link>
            <guid isPermaLink="true">https://sakestreet.com/en/media/will-the-sake-special-zone-be-realized-1</guid>
            <pubDate>Wed, 16 Jul 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[For more than half a century, the issuance of licenses to produce sake has been tightly regulated under a system rooted in prewar Japan. Unlike wine or beer, where one can set up a brewery by following the necessary procedures, the barriers to entry in sake brewing remain exceptionally high.  In recent years, however, several regions have begun exploring new possibilities for entry through the framework of sake special zones—special districts designated to ease certain regulatory restrictions. These initiatives have sparked debate between aspiring newcomers and established producers.  How do stakeholders view these changes, and what shifts are actually underway? This article examines the current landscape by featuring interviews with prospective entrants operating under the special zone system, as well as survey responses from existing sake producers.]]></description>
            <author>Kohei Nito</author>
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            <title><![CDATA[What is “Sake Meter Value”? Explaining the Differences Between Plus and Minus, Sweet and Dry]]></title>
            <link>https://sakestreet.com/en/media/what-is-sake-meter-value</link>
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            <pubDate>Wed, 09 Jul 2025 12:00:00 GMT</pubDate>
            <description><![CDATA[The “Sake Meter Value” (SMV), or Nihonshudo, is a figure often found on the back label of a sake bottle. It’s commonly described as an indicator of whether a sake tastes sweet or dry. However, as many enthusiasts and professionals know, the relationship isn’t quite so simple—SMV alone doesn’t fully explain a sake’s perceived sweetness or dryness.  In this article, we take a closer look at SMV as a starting point, while also exploring other key factors that influence flavor perception. By examining these elements together, we aim to better understand how the sweetness or dryness of a sake is truly determined.]]></description>
            <author>Mayo Sera</author>
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