Wine Meow Watch News 2021/06/30

A quick glance at the data of Japanese sake big coffee buyers in May 2021

In the first three months of 2021, Japan's sake exports to Taiwan have indeed increased, which is higher than the same period in 2018/2019; however, it began to decline in April, and in May may be affected by the epidemic warning, the export volume decreased by 20% compared with April. The number of outbound trips to China, Hong Kong, and South Korea also decreased by 5-15% in May compared to April, but the U.S. bucked the trend and grew by 28%. The increase in purchases of hobby goods is a signal that the U.S. economy is indeed recovering.

In May, the average FOB price per liter of sake exported from Japan to Taiwan was 731 yen, while exports to Hong Kong were 2,421 yen, China 1,376 yen, and the United States 996 yen.

If we look at the average export price from January to May 2021, Taiwan is 610 yen, Hong Kong is 2,504 yen, China is 1,276 yen, and the United States is 1,021 yen. As for the Republic of Korea, which has a reputation for being honest, it has remained stable at 537 yen, which is slightly lower than that of Taiwan.

 JiuMeow provides a data collection service for downloading Japanese trade statistics on behalf of customers, and data ranges can be set according to item, country, year and month. The data collection service fee is calculated as 1 item * 1 country * 1 month = NT$5 including tax.
Calculation example: To capture 220600200 data exported to Taiwan/Hong Kong/China from January 2019 to May 2021 = 1 item * 3 countries * 29 months = 87 x 5 = NT$435.

Tunnel Aged Sake - Shizuoka Edition

With the assistance of six liquor stores in the prefecture, Fuji no Sake in Kakegawa City, Shizuoka, provides special wines including ​Eijun Junmai Daiginjo (ウイスキー樸), Yingjun (山廃爱山), Kaiyun (ワインBottle)・Sayai Junmai Ginjo Sake・Hagi Nishiki Sake Sake・Hatsuma (ウイスキー樽)・Hatsuma Junmai Ginjo (ウイスキー樸), Japanese sake is matured in the natural wine cellar Hamamatsu ワインセラー. The matured wine is represented by the phases of the moon, the moon phase = bottle ripening, the first quarter moon = wine bottle ripening, and the last quarter moon = whiskey bottle ripening. Currently, a crowdfunding campaign is underway for "Matured Wine Moon Wing み" .​

The temperature in the tunnel is maintained at 15-17 degrees Celsius and the humidity is at 70-80%. This tunnel belonging to the Sakuma Line has no trains. Originally, the Sakuma Line was designed to connect the Tenryu Hamanako Line, Tenryu Futama Station and the JR Iida Line and Chubu Tenryu Station in the construction drawing of the old national railway era. From a period of high economic growth Construction began in 1967, but the project was interrupted in the 1980s due to the deterioration of the old national railway's management and policy changes. The 1,170-meter-long tunnel, one of the ruins, was transferred to Hamamatsu City for management free of charge by the National Railway, and was converted into a wine cellar to make use of this space.

In addition to Hamamatsu ワインセラー, there are also Aizu Tunnel, Sanno Tunnel, and Hakusan Tunnel that are also used as wine cellars by the tunnels that were transferred free of charge by the former National Railway Liquidation Project. Hyogo, Ishikawa, and Hokkaido also have cases of aging in tunnels.

Rare collection of nine kinds of polished rice steps that meet the specifications

The sake brewer "Okamura Honya" (inscription handle: Longevity Golden Tortoise) in Yoshida, Toyocho, Shiga Prefecture, grinds rice at 20, 30, 40 in one go... at 10% intervals, up to 100 (brown rice) in nine stages, so 's special collection is currently only available through crowdfunding programs , and the small 100ml packs are great for comparing flavor differences caused by different degrees of rice milling.

Although it is not a single rice type of polished rice, it is necessary to consider the characteristics of sake rice, but it is the first time in Japan to successfully brew Japanese sake from brown rice. I hope to continue to market the wines of Milled Rice Buhe 100 in the future!

The days of chasing production are long gone, and now is the era of brewing where you must focus on your "personality".

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