LOS ANGELES, April 18, 2022 /PRNewswire/ — A revolutionary new sake, “KOBE,” has been born. With premium Ginjo aroma, it can be enjoyed casually as cold sake. Its alcohol content is 11.5%, as light as wine. If you believe sake tastes harsh, KOBE SAKE is surprisingly smooth and crisp. KOBE SAKE can also be enjoyed in a variety of cocktails. This is because the brewer’s skill has resulted in a fine balance of distinctiveness and taste.
The city of Kobe is known as the oldest sake-producing area (for 700 years), and it produces more than 25% of all the sake produced in the entire country. Sake made in Kobe is believed to be the best because of its excellent local weather, the quality of its rice and water, and the skill of its brewers.
After nearly 300 years of national isolation, Japan opened the Port of Kobe on January 1, 1868, allowing Kobe to develop into an international port city. Kobe attracts many Americans and Europeans, many of whom establish their residences there. Through their influence, Western food, clothes, and entertainment found their way into Japanese culture, making Kobe one of the first cities in Japan to be introduced to foreign culture.
The Meiji and Taisho periods’ cityscape and culture still remain in present day Kobe. In fact, KOBE SAKE’s label design depicts the integrated image.
Kobe is also known as the birthplace of Japanese jazz and cinema. Other products developed in Kobe include clothes, bread, confectionery, and beef, which remain signature goods of Kobe to this day.
Today, nearly 50,000 people from more than 100 countries live in Kobe. As sake has become more popular worldwide, one-third of visitors to the sake breweries in Kobe are foreigners. As Kobe cherishes both its traditional and foreign cultures, KOBE SAKE will be another cultural contribution by the city of Kobe, Japan.
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Richard Driscoll, Executive Vice President of Spirits at Winebow, says: “Earlier this year we began supporting Honkaku Spirits’ first product in the U.S., Takamine koji-fermented whiskey, which has already exceeded sales projections. We are delighted to now offer the first part of Honkaku’s shochu portfolio. Honkaku — which means ‘authentic’ — shochu is an unknown category to the U.S., and our sales team is thrilled to support these complex, artisanal products. We have written first-in-category distributor support education, much like we pioneered with agave spirits, and look forward to a strong market response. The wine crowd will love them; they are fabulous on their own, and they make incredible cocktails, too.”
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As a leader in the beverage supply industry, John Fearless works hard to ensure top products are available to breweries, wineries, distilleries and non-alcoholic beverages. Quality and unique ingredients are important for craft beverages. In addition to hops, John Fearless also carries a range of products including, Muntons Malt, Brewshield, WineShield, Structan, WLT 150, Milne Microdried fruits, Humuflor Hop Essence, and used wine and spirit oak barrels.
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The Samurai Scientist is named for a legendary Japanese chemist, Jōkichi Takamine, the pioneer who introduced koji fermentation to the American whiskey industry in the 19th century. The limited-edition whiskey is the embodiment of a genuine collaboration between WhistlePig’s team and Japanese brewers from Kitaya, an award-winning sake, shōchū and umeshu producer located near Yame City in Fukuoka Prefecture on Japanʼs Kyushu Island. The umeshu used is Saikoo, a uniquely traditional, aged umeshu made by Kitaya. The whiskey was distilled in Canada using koji fermentation and aged for sixteen years before being finished in umeshu seasoned barrels and bottled by hand on the WhistlePig Farm in Shoreham, VT.