THE JAPAN NEWS


 

LONDON (Jiji Press) — Sake breweries are increasing in Europe thanks to the popularity of sushi and other washoku Japanese food.

A front-runner is Norwegian craft beer maker Nogne O, which invited a Canadian as brewmaster and started producing sake in 2010.

“Our brewmaster was very intrigued by the fact that sake is the most complicated alcoholic beverage to produce. Hence he took on the challenge,” said a sales official of Nogne O, which means “naked island.”

The company sells sake and shochu Japanese-style distilled spirits under the brand name Hadakajima (Naked Island). Its products are exported to Japan.

Nogne O produces sake mainly from rice imported from Hokkaido.
Meanwhile, another brewery, Kensho Sake of Spain, cultivates rice on its own rice paddies to produce sake and miso paste.

The company, which started business in 2015, hopes to boost the presence of its sake so that it will be recognized as a local drink, founder Humbert Conti said.

He also dreams of eventually making Kensho “a well-known brand in Europe.”

In France, Kura de Bourgogne was set up in 2016 by Herve Durand, who engaged in research on electronic circuits in Japan.
The company brews sake mainly from rice produced in southern France. This year’s sales target reaches 10,000 bottles, 20 times the previous year’s level.

In London, Lucy and Tom Wilson established the brewery Kanpai after being fascinated by sake during their trip to Kyoto and the Hida Takayama region in Gifu Prefecture.

Their sake production attempts started as a hobby.
After serious study, the couple decided to make it a business, and Kanpai opened last year.

The company enjoys brisk sales, aided by the local washoku boom.
“We are struggling to brew at a rate to keep up with demand!” says Lucy.
In Britain, a brewery established by a sake maker of Osaka is scheduled to start full production in summer this year.

Hopes are running high that the move will increase sake demand in Britain further.