September 26 to October 1 is Sake Day, a busy time of year for sake breweries that start brewing sake from freshly harvested rice. In the sake industry, there is an era called the year of brewing. The annual production volume is regularly measured in terms of brewing. year (BY), reflecting the production era, than CY or FY. Currently, the era runs from July 1 to June 30, but in the past it went from October 1, the current Sake Day, until the end of September of the following year.
In 1978, the Japan Association of Sake and Shochu Makers (JSS) designated October 1 as Sake Day to renew the desire to pass on Japan’s national drink, sake, to future generations and to further deepen the love and understanding of sake. “Kampai,” which has recently become known abroad, refers to people’s preference for uniting their hearts in the presence of God.
State of sake in Japan and abroad
The demand for sake has taken on a whole new facet in Japan and abroad. According to a survey conducted by the National Tax Agency, domestic sake shipments peaked in 1973, with around 190 million units of 9L. However, they have continued to decline since then, reaching 44 million copies (equivalent to 9 liters) in 2022, about a quarter of their peak. However, the largest decline in volume occurs in entry-level sake, known as Futsu-shu, while the percentage of high-end sake, known as Tokuteimeisho-shu, has increased, reaching 36% of the total by 2022.
Although domestic sake shipments from January to July 2023 are on track to recover, around 20% year-on-year, partly due to a rebound from the sharp Covid-19 drop in 2022, domestic demand remains as strong as in the other categories.
Exports reached a record for the thirteenth consecutive year, exporting about four million 9L copies or four 7. 5 billion yen to 72 countries and regions in fiscal 2022. In terms of volume, this represents 8% of total sake. In addition, the CAGR of the cost of exports in the last 10 years, from 2013 to 2022, was 18%, and the cost of exports increased fourfold. 5 during this 10-year period. In addition, the export unit value consistent with a 720ml bottle in 2022 was 953 yen, more than double the value in 2013, indicating that high-quality sake has been actively exported. Furthermore, in terms of export cost across the region in 2022, Asia and North America account for 90% of the total, respectively, Asia accounts for 65% and North America 25%, respectively, while Europe accounts for 6%.
Sake is eaten in Japanese restaurants overseas. The increase in the number of Japanese restaurants, especially since Japanese cuisine was declared a UNESCO World Heritage Site in 2013, has led to an immediate increase, reaching 159,000 restaurants in 2021, almost tripling since 2013. This expansion of Japanese restaurants and the expansion of sake exports are strongly correlated.
Commenting on the change in belief about sake in the U. S. Speaking in the U. S. over the past five years, American master sommelier Evan Goldstein said, “There has been a huge shift in belief about sake in the U. S. U. S. In the past, sake was served exclusively in Japanese restaurants and served hot. However, in recent years, there has been an increase in the number of Japanese open-air restaurant institutions offering Japanese sake, with some offering a wide variety (more than 12 types) of sake. . In addition, there has been an increase in the number of restaurants that not only mix sake with Japanese cuisine, but also incorporate it with Western-style dishes. Of course, continuing education is still needed, but I believe that sake will become a regular alcoholic beverage in the future.
About rice areas
Sake is still mistakenly considered a spirit, but it is a drink made with rice and water. Just as grapes are a must for wine, the quality of rice is of paramount importance for sake.
The types of rice used in sake can be broadly classified into two main groups: sake rice, known as “sakamai”, which has been developed in particular for sake production, and table rice, intended to be a staple food. Nishiki is the most widely produced sake rice, ahead of Cabernet Sauvignon in terms of grape variety. According to a survey conducted by the Ministry of Agriculture, Forestry and Fisheries, in 2022, Yamadanishiki accounted for 35% of rice production for sake. passing by Gohyakumangoku with 19%, Miyanishiki with 5% and Omachi, known for its popularity among enthusiasts, with 3%.
In 2022, Hyogo Prefecture had the highest sake rice production rate at 28%, followed by Niigata Prefecture at 13% and Okayama Prefecture at 6%. Sake rice producing regions naturally have a significant presence of sake breweries and contribute to sake in general. production. Unlike grapes, rice can be transported, making it possible to distribute high-quality rice to various regions, resulting in the production of high-quality Japanese sake throughout Japan.
Sustainable in the sake industry
The sake industry actively participates in sustainable initiatives, with the aim of contributing to a sustainable society and harmonious coexistence with local communities. These efforts cover facets of rice cultivation, production and distribution of sake:
1. Precision agriculture: To reduce the environmental impact of rice cultivation, the industry is increasingly employing drones to monitor rice growth from above. This generation allows for more precise application of fertilizers, reducing superior usage and maintaining high yield. production of quality rice.
2. Robotic agriculture: Some rice farmers have used robotics to control weeds in rice fields. This technique promotes organic rice cultivation by reducing or eliminating the need for chemical herbicides.
3. Waste use: Sustainability efforts increase waste minimization. Rice bran, a by-product of the rice polishing process, is reused as biological fertilizer, reducing waste and promoting sustainable agriculture. In addition, sake feces, the residual solids left after squeezing the mash, can be recycled and sold as candy, further reducing waste and generating additional income.
4. Carbon neutrality: Some sake breweries have achieved carbon neutrality in scope 1 (direct emissions) and scope 2 (indirect emissions from energy sources) emissions. This demonstrates the industry’s commitment to reducing its carbon footprint. In scope 3, we expect more efficient logistics, lighter bottles and gift box removal.
Sake
Hitoshi Utsunomiya, director of JSS, explains the prospects of sake: “Sake is composed of amino acids derived from rice and has a slight acidity, which makes it a new alcoholic beverage that can be enjoyed with meals and its use extends beyond the borders of Japan. “.
“Sake is a complicated and complex beverage. Traditional sake, known for its subtlety and rich aromatic profiles, pairs exceptionally well with charcuterie, a French delicacy that has distinct flavors in the region,” says Valeria Tenison, sommelier and journalist based in France. In France, an increasing number of Michelin-starred restaurants include sake in their wine pairings, and more pairings with local dishes are expected in the future.
In the United States, sake is served by the glass and used in cocktails in restaurants. In Kong, many shops offer sake in addition to wine, and some sell sake that is rarely available in Japan.
In Chile, a sake category, Catad’Or, was created in 2021, one of the most important competitions in South America, and some hotel bars are already promoting sake.
Sake breweries in the United States, France, China, Australia, Spain, the United Kingdom, and around the world are generating sake, creating an environment in which sake, from entry-level to high-end, is widely served with high-quality levels around the world. global. We hope that October 1, Sake Day, will provide more opportunities to enjoy sake.
About Sake Day Events
The JSS will host an online event on Youtube live starting at 6 p. m. m. October 1 (JST). You can enjoy the moment when the world connects through sake, adding a video that connects the world with a toast.
https://youtube. com/live/rlqczWUT-7U?feature=share
In addition, a campaign will be held in liquor retail stores and supermarkets in Japan, where 1,001 consumers buying sake for 2,000 yen or more will be decided in a random draw to source local sake conscientiously chosen in Japan to spice up the demand. Internal consumption of sake.
The Japanese Sake Information Center, managed through JSS, will also host the “Sake Festival 2023,” where visitors can experience new sake experiences, adding seminars on sake-chocolate pairings, sake cocktail classes and hot sake classes.
http://sakefes2023. peatix. com
Currently, “koji making”, a key strategy in sake making, has been included in UNESCO’s World Heritage list. After Japanese cuisine, the record of koji production for sake deserves to further increase the popularity of this special drink. Although there is a misconception in the world that sake deserves to be accompanied by spirits or that it deserves to be drunk incredibly hot, many other people are captivated by sake once they have tasted it. The JSS will continue its efforts to increase the number of sake lovers by offering the world proper wisdom about sake and its attractions.