EDITORIAL
Alcohol is a cure for all ailments.
TRADITIONAL JAPANESE PROVERB
COOL SAKE FOR
A HOT SUMMER
As summer gets into full swing its becoming hotter in Japan, and London has recently
experienced the hottest days since measurements began. It seems fitting therefore that
this issue of the Museum of Sake Journal has a special focus on cooling off with some
refreshing glasses of sparkling sake!
The sparkling sake market is growing in the UK, as consumers are already keen on English
Sparkling Wine as well as other bubblies like cava and prosecco. On the other side of
the world in Japan, sparkling sake is gaining traction with a younger audience who had
previously viewed sake as the drink of an older generation. Perhaps sparkling sake can be
seen as a ‘gateway’ drink for sake newbies, before they discover other varieties. It can only be
positive for sake culture and the industry as a whole that consumers worldwide encounter
sparkling sake, with its sweeter taste and unusual bubbles as a friendly introduction to
sake. Indeed, many restaurants in London have started serving sparkling sake brands, to
a warm and curious reception and pairing with interesting foods.
The front cover of this quarter’s magazine by Emilie Sarnel depicts a Samurai character
enjoying a drink of sake in a summertime rice field. The term ‘Sake Samurai’ is always
used with respect and the implication is a person who is an expert in the field of sake.
We interview with UK Sake Samurai representative, Rie Yoshitake and Sake Samurai
Coordinator, Toshie Hiraide to find out the background of this organisation and its aims.
We also explore sake production, consumption and trends inside and outside of Japan, and
learn about Sussie Villarico and Oliver Hilton-Johnson’s edifying experiences at Nøgne Ø
and Hayashi Honten breweries respectively.
We hope this issue spurs you on to beat the heat and enjoy some chilled sake this summer,
sparkling or otherwise. Kampai!
NATSUKI KIKUYA
DIRECTOR & CURATOR, MUSEUM OF SAKE
MUSEUM OF SAKE JOURNAL 3