Patrick St. Michel, Japan Times  |  January 11, 2020

When Kensuke Shichida took over as the sixth-generation head of Tenzan Shuzo brewery in the 1990s, the sake industry was struggling with a major image problem. Sales had dropped sharply from their peak in the 1970s, with Japanese consumers increasingly turning to beer, wine and whisky. The once-beloved brew was widely viewed as an “old man’s drink,” and the old-fashioned imagery that was frequently used to market the beverage did little to appeal to younger drinkers…

Connie Chen, Business Insider  |  January 7, 2020

When you eat at a Japanese restaurant, ordering sake along with your meal is practically a must. However, outside of the restaurant setting, sake can seem intimidating to explore. It’s not as widely available in the US as other types of alcohol, and there aren’t as many opportunities to learn about it compared to more mainstream drinks like beer and wine. Genki Ito, the founder of online sake marketplace Tippsy, saw these problems as an opportunity…

Abbie Gripman, Atlas Obscura  |  January 7, 2020

Only 5,049 people live in Holbrook, Arizona, and one of them, Atsuo Sakurai, reputedly makes the best sake brewed anywhere outside of Japan. That a tiny, quirky, high-desert town could be home to a world-class sake brewery is as unlikely as it is wonderful. I need to see for myself…

Kylie Bearse, 9 News Colorado  |  January 7, 2020

There are just a handful of local Sake Breweries across the country and one is here in Colorado: The Colorado Sake Company. In order to start making sake, they first had to change Colorado law. Heather Dennis & William Stuart fell in love with Sake when they were both worked at Japanese restaurants in Denver. “It’s kind of the hidden gem in the alcohol industry,” said Dennis. “It’s all the good stuff, none of the bad stuff: no sulfates, no tannins, it’s gluten free, low in sugar, low in calories, all the things you kind of want in this day and age but you still get the 15%.”…