Japan’s drinks giant Mercian eyes millennials, sparkling and organic wines for future growth
Japan’s Mercian Corporation is looking to millennials, “casual sparkling” and organic wines as growth engines for the company’s future.
Author: Mari Yasuda
A WSET diploma holder, Mari Yasuda is a Japanese wine writer and educator.
OIV approves third indigenous Japanese grape
OIV has approved and recognized a new grape varietal called Yamasachi, the third indigenous Japanese grape to be recognized by the association.
Japan gears up for Beaujolais Nouveau
Mari Yasuda explains here the history of Japan’s love affair with Beaujolais Nouveau, a light and fruity red wine that so intently captivated the Asian country.
Japan’s first zero-carb beer sells through the roof
Japan’s first zero-sugar and zero-carb beer proves to be a huge success upon release, affirming the country’s growing health trend for low-carb beverages.
Japan to revise alcohol tax
The Japanese government has announced they will revise liquor taxes in October. Mari Yasuda reports from Japan on the impacts, and reactions from importers and merchants.
Taku Iguro named Japan’s Best Sommelier 2020
Taku Iguro, sommelier of three Michelin-starred restaurant L’OSIER in Ginza Tokyo, saw off tough competition and was named the Best Sommelier of Japan in 2020.
Otokoyama Honten sake brewery reopend after tsunami damages
On July 15, Otokoyama Honten, a more than 100-year-old sake brewery in Kesennuma of the coastal Miyagi Prefecture in Japan, finally re-opened its shop after being severely damaged by a devastating tsunami in 2011.
Heavy rains ravage Japan’s renowned Kuma Shochu distilleries
Heavy rains in Japan this month wreaked havoc on the country’s renowned Kuma Shochu distilleries, writes Mari Yasuda.
Three top sources for English-speaking sake lovers
The popularity of sake is growing globally as the West develops a taste for the rice wine. The rise also led to an explosion of information on sake in English. Here, Mari Yasuda highlights three top sources to follow.
Alcohol sales gradually recover among Tokyo’s restaurants and bars
How did Japanese restaurants and bars manage to keep their business afloat during and after lockdown? Smart take-away policy using smaller bottling formats and promoting rare gems are some of the strategies that saved many businesses, writes Mari Yasuda.