Sake General Discussion

Japan’s sake industry may be facing long‑term domestic decline, but a wave of innovation is reshaping its future in remarkable ways.

As highlighted recently by Kenichi Ohashi MW, IWC Sake co-chairman, breweries across Japan are responding to climate pressures, shifting consumer tastes, and rising production costs with bold experimentation—from in‑house rice cultivation and extreme polishing‑ratio exploration to the rapid rise of sparkling sake and the growing popularity of lower‑alcohol styles.

These developments not only diversify flavor profiles but also strengthen sake’s global identity, with exports now representing nearly 10% of production. It’s an exciting moment to watch how tradition and innovation intersect to shape the next era of sake.

For full story, see the original article at IWC Insight

Sake’s global presence is rapidly expanding beyond Japanese restaurants, increasingly appearing on wine lists in fine dining and upscale venues worldwide, driven by rising consumer interest, enhanced sommelier education, and expanding export markets.

Premium and artisanal sake varieties are gaining particular popularity in North America and Europe, supported by cultural appreciation and strategic marketing initiatives by Japanese producers.

With the global market value projected to grow steadily at around 4-5% annually through the late 2020s—fueled by innovation, digital outreach, and an expanding presence in over 80 countries—sake is becoming a mainstream premium beverage with diverse culinary pairings and growing appeal among younger demographics.

For full details, see the original article at The Drinks Business

The 2026 Japan Sake & Shochu Academy will take place from February 16 to 20, 2026, in Tokyo.

This is an advanced course organized by the Japan Sake and Shochu Makers Association, supported by the National Tax Agency and the National Research Institute of Brewing.

The course offers an immersive experience into sake and shochu culture, production, and tasting. As a graduate of 2020 Academy I can only recommend the course.

Applications are now open. Follow this link for full details and registration. Kampai!

Curious about studying sake? Join WSET School London for a one-hour webinar to explore WSET's full spectrum of sake qualifications – from Level 1 through to Level 3.

The first two levels are offered at our school.

The session will begin with a brief introduction to what sake is, before diving into the structure, content, and assessment of each WSET course.

A sake educator will share expert insights into how the tasting techniques and learning outcomes evolve across the qualifications. You’ll also hear from a student who has completed all three sake qualifications reflecting on the journey.

Whether you're considering your first step into sake education or looking to progress further, this session will help you choose the right level and understand what to expect.

To mark World Sake Day today (01 October) 🍶🎉, it’s a special moment to reflect on the remarkable achievement earned by traditional Japanese sake brewing last year: official UNESCO Intangible Cultural Heritage recognition. At the end of 2024, UNESCO unanimously added “Traditional knowledge and skills of sake-making with koji mold in Japan” to its prestigious list, spotlighting both the deep-rooted tradition and the living, evolving craft behind sake.

What makes this recognition so meaningful is the centuries-old process itself. Sake has been brewed for over 500 years using meticulous techniques—steaming rice 🍚, cultivating koji mould 🟡, fermenting the mash—methods shaped by local climates and handed down through apprenticeships. The “toji” (brew masters) and “kurabito” (brewery workers) form tight-knit teams 🤝, ensuring the precise care required at every step. Even as mass production exists, these traditional practices keep thriving thanks to regional pride, strong communal ties, and new generations learning the…