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January 2026

∗∗∗ Japanese Restaurant News ∗∗∗
> GREETING <
05	New Year Greetings
> SAKE SOMMELIER CLUB <
10	Taste philosophy and purpose 味の理念や目的
11	California Sake Challenge 219: Recommending sake to gals and inbound tourists: Part I 酒豪大陸219: ギャルとインバウンドに日本酒　その1
> NEWS / TREND <
12	Why does Ginjo sake generate a fruity aroma...? 吟醸酒はなぜ果実香がするのか
13	Tokyo Jizake Strolling / Halloween 東京地酒散歩 / ハロウィン
14	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 米国酒焼酎蒸留酒研究所－日本酒と料理の相性－
15	The history of Gourmet Street in Little Tokyo changed - Animation and the Little Tokyo/Arts District Station - リトル東京の食文化街の歴史を変えた－アニメーションとメトロリトル東京駅－
16	What’s Driving the Next Wave of Japanese Dining Flavors, ingredients, and trends shaping Japanese cuisine in the U.S. 米国における日本食を形づくるフレーバー、食材、そしてトレンド
18	Ehime Kankitsu Citrus Farmers: The challenges of organic citrus farmers in Ehime prefecture, renowned as Citrus Kingdom Ehime, the top producer of Japanese citrus - Introducing the unknown flavors of Japanese citrus to consumers worldwide - 愛媛かんきつ輸出促進協議会　かんきつ王国・愛媛の有機農家の挑戦－まだ知られていない日本産柑橘の魅力を世界へ－
20	Japanese Food Expo 2025 - The largest Japanese food expo introducing Japanese food products in Los Angeles - ジャパニーズ・フード・エキスポ2025開催－日本産食品を紹介するロサンゼルス最大級の日本食イベント－
22	To the World with Special Freezing Technology — DayBreak Pioneers the Overseas Expansion of 'Frozen Sushi' - Freezing Technology: From 'Storage' to 'Distribution Infrastructure' — DayBreak's Challenge - 特殊冷凍技術で世界へ――デイブレイクが切り拓く「冷凍寿司」の海外展開－冷凍技術が「保存」から「流通のインフラ」へ — デイブレイクの挑戦－

January 2026

∗∗∗ 日本餐厅新闻 ∗∗∗
28	Taste philosophy and purpose 有目的的釀造酒
30	What’s Driving the Next Wave of Japanese Dining Flavors, ingredients, and trends shaping Japanese cuisine in the U.S. 謳動日式餐飲新浪潮的動力是什麿塑造美國日本料理的風味、食材輿趨勢
32	California Sake Challenge 219: Recommending sake to gals and inbound tourists: Part I 酒豪大陸219: 給辣妹與入境遊客日本酒其一
33	Why does Ginjo sake generate a fruity aroma...? 吟釀酒為什麼會有果香？
34	Tokyo Jizake Strolling / Halloween 東京地酒散步 / 萬聖節
35	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 美國清酒燒酎烈酒研究所－日本酒與料理的搭配－

January 2026

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
37	Taste philosophy and purpose 맛의 이념과 목적
38	California Sake Challenge 219: Recommending sake to gals and inbound tourists: Part I 주호대륙219: 갸루와 인바운드에 일본술 1편
39	Why does Ginjo sake generate a fruity aroma...? 맛의 농담의 차이는 무엇인가?
40	Tokyo Jizake Strolling / Halloween 도쿄지주산책 / 할로윈
41	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 미국·사케·소주·맥주 주류연구기관 －일본술과 요리의 궁합－

January 2026

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
43	Sake Tradicional 219: Sake para Chicas y Turistas Internacionales, Parte 1
44	¿Por qué el sake ginjo tiene un aroma afrutado?
45	Paseando por Tokyo Jizake / Halloween
46	Instituto de la Espíritu Sake Shochu de América - Maridaje del sake con la comida -

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December 2025

∗∗∗ Japanese Restaurant News ∗∗∗
> SAKE SOMMELIER CLUB <
06	Let's drink Sake 日本酒を飲もう
07	California Sake Challenge 218: Sake Brewery Tourism 酒豪大陸218: 酒蔵ツーリズム
> NEWS / TREND <
08	What is the difference between ‘deep’ vs. ‘light’ sake flavors? 味の濃淡の違いは何か
09	Tokyo Jizake Strolling / World Sake Day 東京地酒散歩 / 日本酒の日
10	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 米国酒焼酎蒸留酒研究所－日本酒と料理の相性－
11	Elevated labor costs had a significant impact on restaurant profitability in 2024 - Profitable restaurants were much more likely to keep labor costs in check - 2024年、人件費の高騰は飲食店の収益性に大きな影響を与えた－収益性の高いレストランほど労働コストの抑制に努める傾向がはるかに強かった－
12	MTC KITCHEN – Tools of the Trade Japanese Craftsmanship Captivates Coast to Coast MTC KITCHEN －職人技の道具日本の職人技が全米を魅了
14	Governor Tasso of Iwate prefecture organized direct promotional sales visits to promote prefectural specialties - Sales visits organized to sell prefectural specialty products directly to prospective clients proved effective - 岩手県達増知事　県産品のトップセールス－岩手を大いにアピール出来る手応えを実感－
17	“Yakult” recognized by Guinness World Records as the “No. 1 best-selling lactic acid beverage brand in the world” 「ヤクルト」ブランドが「乳酸菌飲料世界売上 No.1」としてギネス世界記録に認定
18	Overseas Promotional Activities of Local Governments for Regional Cuisine and Food Products - Local governments’ overseas food promotion activities are not merely tasting events, but important initiatives directly linked to regional branding, tourism, and market development - 地方自治体の食に関する海外PR活動レポート－地方自治体の海外食PRは、単なる試食イベントにとどまらず、地域ブランドや観光、販路開拓に直結する重要な施策－
21	The 25th Sushi & Sake Festival - The festival, organized by the Japanese Restaurant Association of America (JRA), is instrumental to popularize Japanese cuisine - 第25回すし＆酒フェスティバル開催－米国日系レストラン協会主催、日本食の普及に貢献－

December 2025

∗∗∗ 日本餐厅新闻 ∗∗∗
28	Let's drink Sake 飲日本酒
30	MTC KITCHEN – Tools of the Trade Japanese Craftsmanship Captivates Coast to Coast MTC KITCHEN －專業之道的工藝之美：日本職人工藝，正風靡美國東西兩岸
32	California Sake Challenge 218: Sake Brewery Tourism 酒豪大陸218: 酒藏旅遊
33	What is the difference between ‘deep’ vs. ‘light’ sake flavors? 味道濃淡的區別
34	Tokyo Jizake Strolling / World Sake Day 東京地酒散步 / 日本酒之日
35	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 美國清酒燒酎烈酒研究所－日本酒與料理的搭配－

December 2025

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
37	Let's drink Sake 일본술을 마시자
38	California Sake Challenge 218: Sake Brewery Tourism 주호대륙218: 주장 투어리즘
39	What is the difference between ‘deep’ vs. ‘light’ sake flavors? 맛의 농담의 차이는 무엇인가?
40	Tokyo Jizake Strolling / World Sake Day 도쿄지주산책 / 일본주의 날
41	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 미국 사케·소주·맥주 주류연구기관 －일본술과 요리의 궁합－

December 2025

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
43	Sake Tradicional 218: Turismo en Fábricas de Sake
44	¿Cuál es la diferencia entre los sabores «intensos» y «ligeros» del sake?
45	Paseando por Tokyo Jizake / Día Mundial del Sake
46	Instituto de la Espíritu Sake Shochu de América - Maridaje de Sake Japonés con Comida -

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November 2025

∗∗∗ Japanese Restaurant News ∗∗∗
> SAKE SOMMELIER CLUB <
06	Expanding Sake Sales 日本酒販売の拡大
07	California Sake Challenge 217: Collaborative yogurt sake 酒豪大陸217: ヨーグルトとお酒のコラボ
> NEWS / TREND <
08	What is the role of rice malt necessary for sake production? 酒造りに必要な麹の役割とは何か
09	Tokyo Jizake Strolling / Nihonsakari Tasting Event 東京地酒散歩 / 日本盛の会
10	Sake Shochu Spirits Institute of America - The taste of sake - 米国酒焼酎蒸留酒研究所－日本酒の味覚－
11	The supermarket industry vs. e-commerce: Strategies to generate peak sales - The history of Little Tokyo: Where Japanese cuisine originated in the U.S. - スーパーマーケット業界 VS ネット通販　頂上作戦－日本食レストラン発祥の地リトル東京の歴史－
12	Sake, Shochu & What’s Pouring Next - The formats, flavors, and trends shaping Japanese liquors in the U.S. - 日本酒・焼酎・そして次なる流れ～米国市場で注目される和酒のスタイル・フレーバー・トレンド～
14	From Niigata to Dodger Stadium: Hakkaisan’s Sake Hits a Home Run 新潟からドジャースタジアムへ：八海山の日本酒が放つホームラン
16	International Wine Challenge 2025 announced the “Champion Sake” Award winner, the highest recognition awarded in the Sake Category インターナショナル・ワイン・チャレンジ2025のSAKE部門における最高賞「チャンピオン・サケ」発表
17	How to protect cybersecurity at your restaurant レストランにおけるサイバーセキュリティ対策の方法
19	“Taste of Japan: A Culinary Journey” Showcases Japanese Cuisine in New York During UN High-level Week 日本産食材プロモーション国連総会に合わせニューヨークで開催
20	Mutual Trading Co., Inc. held the “Japanese Food & Restaurant Expo” - Keiten Aishoku, Honoring Tradition, Embracing Innovation: Expanding the Boundaries of Washoku - 共同貿易「日本食＆レストランエキスポ」開催－敬天愛食、時代に合わせた価値で広がる食の可能性－

November 2025

∗∗∗ 日本餐厅新闻 ∗∗∗
28	Expanding Sake Sales 擴大日本酒的銷售
30	Sake, Shochu & What’s Pouring Next - The formats, flavors, and trends shaping Japanese liquors in the U.S. - 清酒、燒酎與下一波潮流引領美國市場的日本酒類規格、風味與趨勢
32	From Niigata to Dodger Stadium: Hakkaisan’s Sake Hits a Home Run 從新潟到道奇球場：八海山清酒揮出全壘打
34	California Sake Challenge 217: Collaborative yogurt sake 酒豪大陸217: 酸奶與酒的合作
36	What is the role of rice malt necessary for sake production? 麴的作用是什麼
37	Tokyo Jizake Strolling / Nihonsakari Tasting Event 東京地酒散步 / 日本盛之會
38	Sake Shochu Spirits Institute of America 美國清酒燒酎烈酒研究所

November 2025

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
40	Expanding Sake Sales 일본술 판매의 확대
41	California Sake Challenge 217: Collaborative yogurt sake 요거트와 사케의 콜라보
42	What is the role of rice malt necessary for sake production? 누룩의 역할이란 무엇인가
43	Tokyo Jizake Strolling / Nihonsakari Tasting Event 도쿄지주산책 / 일본성 모임
44	Sake Shochu Spirits Institute of America 미국 사케·소주·맥주 주류연구기관

November 2025

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
47	Sake Tradicional 217: Sake de yogur colaborativo
48	¿Cuál es la función necesaria de la malta de arroz para la producción de sake?
49	Paseando por Tokyo Jizake / Cata Nihonsakari
50	Instituto de la Espíritu Sake Shochu de América

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October 2025	September 2025	August 2025
July 2025	June 2025	May 2025
April 2025	March 2025	February 2025

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