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June 2026

∗∗∗ Japanese Restaurant News ∗∗∗
> SAKE SOMMELIER CLUB <
6	Sake Industry’s Corporate Efforts 日本酒業界の取り組み
7	California Sake Challenge 224: Anime, Voice Actors, and Japanese Sake. Part 1 酒豪大陸224: アニメと声優と日本酒　その1
> NEWS / TREND <
5	Two sake products from Hakutsuru Sake Brewing Co., Ltd. garnered the Gold Award at “2026 Monde Selection” 白鶴酒造の2銘柄が「2026年モンドセレクション」で金賞を受賞
8	What is yeast…? 酵母とは何か
9	Sake Shochu Spirits Institute of America - Japanese sake type - Differ according to the combination of flavor and aroma - 米国酒焼酎蒸留酒研究所－日本酒のタイプ－味や香りの組み合わせによって異なる－
10	Tokyo Jizake Strolling / As Summer Arrives, Japan’s Sake Industry Enters a New Season 東京地酒散歩 / 夏を迎える日本酒業界
11	Food Event Calendar
12	How Ramen, Izakaya, and Premium Sake Found Their Place in American Dining ラーメン、居酒屋、プレミアム日本酒は、いかにして米国の食文化に定着したのか
16	Persistent Cost Increases and Enduring Demand Will Shape the Restaurant Industry in 2026 - National Restaurant Association report highlights industry growth tempered by margin pressures - 2026年の外食産業は、継続的なコスト上昇と堅調な需要によって形作られる－全米レストラン協会の報告書は、利益率の圧迫により業界の成長が抑制されていると指摘－
20	The Next Move in the Ramen Market - MENPA’s Breakthrough: Delivering ‘Convenience × Authenticity’ - ラーメン市場の次なる一手－“簡便×本格”を実現した MENPA の挑戦－
22	Where Terroir Meets Technology: New Frontiers in Brewing - Insights from Hakutsuru Sake Brewing Co., Ltd. and Kobe Winery - 地域と技術が織りなす醸造の今－白鶴酒造と神戸ワイナリー訪問で見えた、日本酒・ワインの新しい挑戦－

June 2026

∗∗∗ 日本餐厅新闻 ∗∗∗
28	Sake Industry’s Corporate Efforts 日本酒業界的努力
30	How Ramen, Izakaya, and Premium Sake Found Their Place in American Dining 拉麵、居酒屋與高端清酒：日本料理如何深耕美國餐飲市場
34	California Sake Challenge 224: Anime, Voice Actors, and Japanese Sake. Part 1 酒豪大陸 224: 動漫、聲優與日本酒其一
35	What is yeast…? 酵母是什麼
36	Sake Shochu Spirits Institute of America - Japanese sake type - Differ according to the combination of flavor and aroma - 美國清酒燒酎烈酒研究所－日本酒的類型－因味道與香氣的組合而不同－
37	Tokyo Jizake Strolling / As Summer Arrives, Japan’s Sake Industry Enters a New Season 東京地酒散步 / 迎來夏季的日本酒行業

June 2026

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
41	Sake Industry’s Corporate Efforts 사케 업계의 노력
42	California Sake Challenge 224: Anime, Voice Actors, and Japanese Sake. Part 1 주호대륙 224: 애니메이션과 성우와 일본술 1편
43	What is yeast…? 효모란 무엇인가?
44	Sake Shochu Spirits Institute of America - Japanese sake type - Differ according to the combination of flavor and aroma - 미국·사케·소주·맥주 주류연구기관 －일본주의 종류－맛과 향의 조합에 따라 다르다.－
45	Tokyo Jizake Strolling / As Summer Arrives, Japan’s Sake Industry Enters a New Season 도쿄지주산책 / 여름을 맞이하는 일본주업계

June 2026

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
47	Sake Tradicional 224: Anime, Actores de Voz y Sake Japonés - Parte 1
48	¿Qué es la levadura?
49	Instituto de la Espíritu Sake Shochu de América - afrutado y dulzor refrescante. -
50	Paseando por Tokyo Jizake / La industria del sake japonés con la llegada del Verano

May 2026

∗∗∗ Japanese Restaurant News ∗∗∗
> SAKE SOMMELIER CLUB <
6	Communicate the appeal of sake to customers 日本酒の魅力をお客様に伝える
7	California Sake Challenge 223: Lectures on sake at a culinary school 酒豪大陸 223: 料理学校で日本酒の講義
> NEWS / TREND <
5	Focus on Premium Japanese Wagyu: Meat Industry Conference Held - Rising Demand for Premium Beef in the U.S. - 高品質な日本産和牛に注目、食肉カンファレンス開催－米国においての高品質牛肉の需要の高まり－
8	When did Ginjo sake emerge? 吟醸酒の誕生
9	Sake Shochu Spirits Institute of America - Standards indicating Japanese Sake Flavors - 米国酒焼酎蒸留酒研究所－日本酒の味を示す基準－
10	Tokyo Jizake Strolling / Sake Seminar 東京地酒散歩 / 日本酒セミナー
11	Channel Oishii: Bringing the Allure of Japanese Cuisine to the World — Streaming Across North America from March 25 日本食の魅力を世界へ「Channel Oishii」3月25日北米で配信開始
12	Rice as the Foundation of Japanese Cuisine 日本料理の基盤としての米
14	An Interview with Masatoshi Ohata, President of Mutual Trading Co., Inc. - The Journey of Mutual Trading Co., Inc.: Pioneering the Globalization of Japanese Cuisine - 共同貿易　大畑正敏社長インタビュー－共同貿易が歩んだ“日本食グローバル化”の歴史－
17	Monetary Policy - Federal Reserve leaves interest rates unchanged for second straight meeting - 金融政策－米連邦準備制度理事会（FRB）2回連続で金利を据え置き－
20	Andy Matsuda and Teruo Shimizu have been awarded the “Minister's Awards for Overseas Promotion of Japanese Food.” アンディ松田氏、清水照雄氏「日本食海外普及功労者表彰」を受賞
22	A Visit to Yaegaki Sake & Spirits, Inc. - 360 Years of Tradition Meets Innovative Brewing - 八重垣酒造を訪問－創業360年、伝統と革新の酒造り－

May 2026

∗∗∗ 日本餐厅新闻 ∗∗∗
28	Communicate the appeal of sake to customers 向顧客傳達日本酒的魅力
29	Rice as the Foundation of Japanese Cuisine 一切始於米
32	California Sake Challenge 223: Lectures on sake at a culinary school 酒豪大陸 223: 在料理學校進行日本酒講座
33	When did Ginjo sake emerge? 吟釀酒的誕生
34	Sake Shochu Spirits Institute of America - Standards indicating Japanese Sake Flavors - 美國清酒燒酎烈酒研究所－日本酒味道的表示標準－
35	Tokyo Jizake Strolling / Sake Seminar 東京地酒散步 / 日本酒講座

May 2026

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
39	Communicate the appeal of sake to customers 일본술의 매력을 고객에게 알리기
40	California Sake Challenge 223: Lectures on sake at a culinary school 주호대륙 223: 요리학교에서 일본술 강의
41	When did Ginjo sake emerge? 긴죠주의 탄생
42	Sake Shochu Spirits Institute of America - Standards indicating Japanese Sake Flavors - 미국·사케·소주·맥주 주류연구기관 －일본술의 맛을 나타내는 기준－
43	Tokyo Jizake Strolling / Sake Seminar 도쿄지주산책 / 일본주 세미나

May 2026

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
45	Sake Tradicional 223: Conferencia sobre Sake en una Escuela Culinaria
46	El nacimiento del sake Ginjo
47	Instituto de la Espíritu Sake Shochu de América - Criterios para identificar el sabor del sake -
48	Paseando por Tokyo Jizake / Seminario sobre El Sake

April 2026

∗∗∗ Japanese Restaurant News ∗∗∗
> SAKE SOMMELIER CLUB <
5	Japanese sake and cuisine 日本酒と料理
6	California Sake Challenge 222: Recommending sake to gals and inbound tourists: Part 4 酒豪大陸222: ギャルとインバウンドに日本酒　その４
> NEWS / TREND <
7	What is the role of rice malt necessary for sake production? 麹の役割とは何か
8	Sake Shochu Spirits Institute of America - Standards indicating Japanese Sake Flavors - 米国酒焼酎蒸留酒研究所 / 日本酒の味を示す基準
9	The World’s Largest Natural Products Show ‘Expo West 2026’ Held - Health-Conscious and Sustainable Foods Take Center Stage: With Support from JETRO, Japanese Companies and Businesses from Nagano and Hokkaido Explore the North American Market - 世界最大級の自然食品展「Expo West 2026」開催－健康志向とサステナブル食品が主軸　ジェトロ支援で日本企業や長野県・北海道の事業者も北米市場を開拓－
11	Food Event Calendar
12	How Mutual Trading Pioneered Edomae Sushi in the United States 江戸前寿司をアメリカへーのMutual Tradingの挑戦
16	Hakutsuru Launches Original “Sake Horchata” Cocktail Made with America’s No.1 Nigori Sake at LA Galaxy’s Home Stadium 白鶴酒造は、米国プロサッカーチームLA Galaxy本拠地で米国売上No.1のにごり酒を使ったオリジナルカクテル「サケオルチャタ」を販売開始！
18	“Japan’s Food” Export Fair “日本の食品”輸出エキスポ Expand your Japanese portfolio — directly at the source in Japan.
20	Trends in the Number of Japanese Restaurants Overseas and the Characteristics of the U.S. Market 海外における日本食レストラン数の動向と米国市場の特徴
22	Actual Sake Export Performance for Fiscal Year 2025 - Sake Maintains Growth, Strengthening Its Presence in Global Markets - 2025年度日本酒輸出高実績－成長基調を維持、世界市場で存在感を強める日本酒－

April 2026

∗∗∗ 日本餐厅新闻 ∗∗∗
28	Japanese sake and cuisine 料理和日本酒
30	How Mutual Trading Pioneered Edomae Sushi in the United States Mutual Trading（共同貿易公司）如何成為美國江戶前壽司的開拓先驅
34	California Sake Challenge 222: Recommending sake to gals and inbound tourists: Part 4 給辣妹與入境遊客的日本酒其之四
35	What is the role of rice malt necessary for sake production? 麴的作用是什麼
38	Sake Shochu Spirits Institute of America - Standards indicating Japanese Sake Flavors - 美國清酒燒酎烈酒研究所－判斷日本酒味道的標準－

April 2026

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
40	Japanese sake and cuisine 요리와 일본술
41	California Sake Challenge 222: Recommending sake to gals and inbound tourists: Part 4 주호대륙222: 갸루와 인바운드에 일본주4편
42	What is the role of rice malt necessary for sake production? 누룩의 역할이란 무엇인가?
43	Sake Shochu Spirits Institute of America - Standards indicating Japanese Sake Flavors - 미국·사케·소주·맥주 주류연구기관 － 일본주의 맛을 나타내는 기준 －

April 2026

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
45	Sake Tradicional 222: Sake para Chicas y Turistas Internacionales, Parte 4
46	¿Cuál es la función del koji?
47	Instituto de la Espíritu Sake Shochu de América - Criterios para identificar el sabor del sake japonés -

March 2026	February 2026	January 2026
December 2025	November 2025	October 2025
September 2025	August 2025	July 2025

ALL JAPAN NEWS, Inc.

Please click on the cover image.