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November 2026

∗∗∗ Japanese Restaurant News ∗∗∗
> SAKE SOMMELIER CLUB <
6	Enjoying Sake and Tastes of Fall 日本酒と秋の旬を楽しむ
7	California Sake Challenge 229: Japan’s Rice Crisis in the Reiwa Era: Challenges Facing Sake Rice Supply. Part 3 酒豪大陸229: 令和の米騒動から来る酒米の問題　その3
> NEWS / TREND <
8	What Type of Sake is Honjozo? 本醸造酒とは、どのような日本酒か
9	Sake Shochu Spirits Institute of America Traces the history of koji (rice malt) 米国酒焼酎蒸留酒研究所 / 麹の歴史をたどる
10	Tokyo Jizake Strolling “Hiyaoroshi” Is Part of Japanese Sake Culture 東京地酒散歩 / 「ひやおろし」は日本酒の文化
11	35TH MUTUAL TRADING JAPANESE FOOD & RESTAURANT EXPO (JFRE) - Mutual Trading Co., Inc., Celebrating Its 100th Anniversary, Proposes New Possibilities for Japanese Cuisine - 第35回日本食品・レストラン・エキスポ開催ー創業100周年を迎えたミューチュアル・トレーディングが日本食の新たな可能性を提案ー
14	Carrying a Legacy Forward 100年の歩みを未来へともに築き、ともにつなぐ
18	The Northwest Tea Festival Takes Place in Seattle - Attendance Grows to 5,000, Opening New Opportunities for Japanese Tea in the U.S. Market - シアトルでノースウエスト・ティー・フェスティバル開催ー来場者5,000人に拡大　日本茶の販路開拓に商機ー
19	Bridging Japan and the United States Through Tradition and Pop Culture - JapanFest Atlanta 2026 Draws More Than 20,000 Visitors - 伝統とポップカルチャーがつなぐ日本と米国ー2万人超が集う「ジャパンフェスト・アトランタ2026」ー
20	International Wine Challenge 2026 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2026のSAKE部門の最高賞「チャンピオン・サケ」が発表
22	Consumer outlook - Consumer outlook remains cautiously optimistic - 消費者の見通しー消費者の見通しは依然として慎重ながらも楽観的であるー

November 2026

∗∗∗ 日本餐厅新闻 ∗∗∗
28	Enjoying Sake and Tastes of Fall 在秋季享受日本酒
30	Carrying a Legacy Forward 薪火相傳：跨越ー世紀的文化傳承
34	California Sake Challenge 229: Japan’s Rice Crisis in the Reiwa Era: Challenges Facing Sake Rice Supply. Part 3 酒豪大陸 229: 令和米荒引發的酒米問題其三
36	What Type of Sake is Honjozo? 什麼是本釀造酒，是什麼樣的日本酒？
37	Sake Shochu Spirits Institute of America Traces the history of koji (rice malt) 美國清酒燒酎烈酒研究所 / 這次我們來追溯ー下麴的歷史
38	Tokyo Jizake Strolling “Hiyaoroshi” Is Part of Japanese Sake Culture 東京地酒散歩 / 「冷卸」（Hiyaoroshi）是日本酒的文化

November 2026

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
40	Enjoying Sake and Tastes of Fall 일본술과 가을의 제철 음식을 즐기는 방법
41	California Sake Challenge 229: Japan’s Rice Crisis in the Reiwa Era: Challenges Facing Sake Rice Supply-Part 3 주호대륙 229: 레이와의 쌀소동에서 비롯된 술쌀 문제 3편
42	What Type of Sake is Honjozo? 본양조주란, 어떤 일본술인가?
43	Sake Shochu Spirits Institute of America Traces the history of koji (rice malt) 미국·사케·소주·맥주 주류연구기관 이번에는 누룩의 역사를 살펴보겠습니다
44	Tokyo Jizake Strolling “Hiyaoroshi” Is Part of Japanese Sake Culture 도쿄 지자케(지역 술) 산책 / 「히야오로시」는 일본술 문화

November 2026

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
46	Sake Tradicional 229: El problema del arroz para la producción de sake derivado de los disturbios arroceros de la era Reiwa - Parte 3
47	¿Qué tipo de sake es el Honjozo?
48	Instituto de la Espíritu Sake Shochu de América Esta vez, repasaremos la historia del koji
49	Paseando por Tokyo Jizake El "Hiyaoroshi" forma parte de la cultura del sake japonés

October 2026

∗∗∗ Japanese Restaurant News ∗∗∗
> SAKE SOMMELIER CLUB <
6	The Possibilities for Shochu in the Future 焼酎の可能性
7	California Sake Challenge 228: Japan’s Rice Crisis in the Reiwa Era: Challenges Facing Sake Rice Supply - Part 2 酒豪大陸 228: 令和の米騒動から来る酒米の問題　その2
> NEWS / TREND <
8	What Type of Japanese Sake is Tarusake 樽酒とは、どのような日本酒か
9	Sake Shochu Spirits Institute of America The Origin of Japanese Sake / Let’s take this opportunity to reflect on the history of Japanese sake 米国酒焼酎蒸留酒研究所日本酒の始まり / 日本酒の歴史を振り返ってみよう
10	Tokyo Jizake Strolling For Summer Drinking, Your Body Comes Before Being a “Connoisseur” — A Recommendation for Cold Alcohol and Yawaragi-mizu 東京地酒散歩夏の酒は「通」より「体」ー冷たい酒と、やわらぎ水のすすめ
11	Japan Releases First-Half 2026 Export Figures for Agricultural, Forestry, Fisheries and Food Products - Exports Reach a Record 897.7 Billion yen - 2026年上半期の農林水産物・食品の輸出額発表ー上半期の農林水産物・食品輸出額は過去最高の8,977億円ー
14	MORE WAYS TO PUT WAGYU ON THE MENU Wagyu × Sake × Shochu 和牛メニューの可能性を広げる和牛✕日本酒✕焼酎
16	Bringing the “Deliciousness” and “Safety” of Japanese Cuisine to the World — Angela on the Appeal and Future of Japanese Food Culture 日本料理の「美味しさ」と「安全」を伝える――アンジェラさんが語る、食文化の魅力とこれから
20	California Restaurant Show 2026 Showcases the Latest Trends Shaping the West Coast Foodservice Market - Pizza, Ingredients and Technology Take Center Stage - 西海岸外食市場の最新動向を映す「カリフォルニア・レストランショー 2026」ーピザ、食材、テクノロジーが一堂にー
22	Restaurants remain resilient despite challenging business conditions - The National Restaurant Association expects the operating environment to improve during the second half of 2026 - 厳しい事業環境の中でも、外食産業は底堅さを維持ー全米レストラン協会、2026年後半には業界を取り巻く環境が改善すると予測ー

October 2026

∗∗∗ 日本餐厅新闻 ∗∗∗
28	The Possibilities for Shochu in the Future 日本燒酒的可能性
30	MORE WAYS TO PUT WAGYU ON THE MENU Wagyu × Sake × Shochu 讓和牛進入菜單的更多可能和牛✕日本酒✕焼酎
32	California Sake Challenge 228: Japan’s Rice Crisis in the Reiwa Era: Challenges Facing Sake Rice Supply - Part 2 酒豪大陸 228: 令和米荒引發的酒米問題其二
34	What Type of Japanese Sake is Tarusake 樽酒是什麼樣的日本酒
36	Sake Shochu Spirits Institute of America The Origin of Japanese Sake / Let’s take this opportunity to reflect on the history of Japanese sake 美國清酒燒酎烈酒研究所日本酒的起源 / 讓我們回顧一下日本酒的歷史
37	Tokyo Jizake Strolling For Summer Drinking, Your Body Comes Before Being a “Connoisseur” — A Recommendation for Cold Alcohol and Yawaragi-mizu 東京地酒散歩夏日飲酒，比起“懂行”更要顧“身體”ー推薦冷酒時搭配飲用水

October 2026

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
39	The Possibilities for Shochu in the Future 소주의 미래 가능성
40	California Sake Challenge 228: Japan’s Rice Crisis in the Reiwa Era: Challenges Facing Sake Rice Supply - Part 2 주호대륙 228: 레이와의 쌀소동에서 비롯된 술쌀의 문제 2편
41	What Type of Japanese Sake is Tarusake 통술이란 어떤 일본주인가?
42	Sake Shochu Spirits Institute of America The Origin of Japanese Sake / Let’s take this opportunity to reflect on the history of Japanese sake 미국·사케·소주·맥주 주류연구기관 일본주의 시작 / 일본주의 역사를 되돌아 보자
43	Tokyo Jizake Strolling For Summer Drinking, Your Body Comes Before Being a “Connoisseur” — A Recommendation for Cold Alcohol and Yawaragi-mizu 도쿄 지자케(지역 술) 산책 여름 술은 「통」보다「몸」ー차가운 술과, 잔잔하게 풀어지는 물 추천

October 2026

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
45	Sake Tradicional 228: El problema del arroz para la producción de sake derivado de los disturbios arroceros de la era Reiwa - Parte 2
46	¿Qué tipo de sake es el sake añejado en barrica?
47	Instituto de la Espíritu Sake Shochu de América Los orígenes del sake japonés / Repasemos la historia del sake japonés
48	Paseando por Tokyo Jizake Bebidas de verano: Prioriza el bienestar físico sobre la cata- una recomendación para el sake frío y el agua relajante (yawaragi-mizu)

September 2026

∗∗∗ Japanese Restaurant News ∗∗∗
> SAKE SOMMELIER CLUB <
6	Pointers for Selling Japanese Sake 日本酒を売るためのポイント
7	California Sake Challenge 227: Japan’s Rice Crisis in the Reiwa Era: Challenges Facing Sake Rice Supply. Part 1 酒豪大陸227: 令和の米騒動から来る酒米の問題　その1
> NEWS / TREND <
5	In Memory of Chef Katsuya Uechi 上地勝也シェフを偲んで
8	What is “Arabashiri” (“First Run”) for Japanese Sake? 荒走りとは、どのような日本酒か
9	Sake Shochu Spirits Institute of America - Japanese sake type - Classified into four types according to the concentration of flavor and aroma - 米国酒焼酎蒸留酒研究所ー日本酒のタイプー味の濃淡と香りによって4つのタイプに分類できるー
10	Tokyo Jizake Strolling / The Bigger the Mug, the Better 東京地酒散歩 / 酒のジョッキは大きければ大きい程良い
11	JCreating and connecting the future of food, together - KOKUBU Group Hosts Trade Show for KOKUBU SHUTOKEN and KOKUBU KANTO-SHINETSU CORP Area, Chilled Fresh Delicatessen Business - 食の未来をともに紡ぎ、つないでいくー国分グループ／首都圏・関信越エリアと低温フレッシュデリカ事業の展示会を開催ー
12	How Japanese Food Culture Inspired a New Generation of Dining 和食文化が切り拓いた、新たな食の時代
16	Three Exhibitions Supporting Japan's ¥5 Trillion Food Export Goal: "JAPAN'S FOOD" EXPORT FAIR, JFEX, and Food LogiX – Japan Int'l Food Logistics Expo 食品輸出5兆円時代を支える3展示会、「“日本の食品”輸出 EXPO」「JFEX」「国際食品物流EXPO」を開催
18	Miso Moves Mainstream - How Japanese flavors are finding success beyond Japanese restaurants - 味噌、主流市場へー和食店の枠を超えて広がる日本の味ー
20	Shichimikai Holds Its 2026 Summer Seminar & Networking Reception - Sharing the Latest Information on Business Efficiency and Sales Support, Member Companies Exchange Ideas Toward Further Growth of the Japanese Food Market - 七味会が2026年度「夏のセミナー＆懇親会」を開催ー業務効率化と営業支援をテーマに最新情報を共有　日本食市場のさらなる発展へ会員企業が交流ー
21	Wismettac Asian Foods Inc. Hosts “Sake & Food Expo 2026” in Anaheim - Restaurant and Distribution Professionals Gather as Sake and Innovative Food Products Open New Business Opportunities - ウイズメタックが「Sake & Food Expo 2026」をアナハイムで開催ーレストラン・流通関係者が来場　日本酒と最新食材を通じて新たなビジネス機会を創出ー

September 2026

∗∗∗ 日本餐厅新闻 ∗∗∗
28	Pointers for Selling Japanese Sake 銷售日本酒的要點
30	How Japanese Food Culture Inspired a New Generation of Dining 日本飲食文化如何啟發新一代餐飲變革
34	California Sake Challenge 227: Japan’s Rice Crisis in the Reiwa Era: Challenges Facing Sake Rice Supply. Part 1 酒豪大陸227: 由「令和米荒」引發的酒米問題其一
35	What is “Arabashiri” (“First Run”) for Japanese Sake? 什麼是荒走，是什麼日本酒？
36	Sake Shochu Spirits Institute of America - Japanese sake type – Classified into four types according to the concentration of flavor and aroma - 美國清酒燒酎烈酒研究所ー日本酒--日本酒可以根據味道的濃淡和香氣分為四種類型ー
37	Tokyo Jizake Strolling / The Bigger the Mug, the Better 東京地酒散步 / 喝酒時酒杯越大越好

September 2026

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
39	Pointers for Selling Japanese Sake 일본술의 판매 포인트
40	California Sake Challenge 227: Japan’s Rice Crisis in the Reiwa Era: Challenges Facing Sake Rice Supply. Part 1 주호대륙 227: 레이와의 쌀 소동에서 비롯된 술쌀의 문제 1편
41	What is “Arabashiri” (“First Run”) for Japanese Sake? 아라바시리란, 어떤 일본술인가?
42	Sake Shochu Spirits Institute of America - Japanese sake type – Classified into four types according to the concentration of flavor and aroma - 미국·사케·소주·맥주 주류연구기관 ー일본주의 종류－맛의 농도와 향에 따라 4가지로 분류할 수 있다ー
43	Tokyo Jizake Strolling / The Bigger the Mug, the Better 도쿄 지자케(지역 술) 산책 / 술잔은 크면 클수록 좋다

September 2026

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
45	Sake Tradicional 227: El problema del arroz para la producción de Sake tras los disturbios del arroz de la era Reiwa - Parte 1
46	¿Qué tipo de sake es el "Arashibari"?
47	Instituto de la Espíritu Sake Shochu de América - Tipos de Sake Japonés – El sake se clasifica en cuatro tipos según la intensidad de su sabor y aroma -
48	Paseando por Tokyo Jizake / Cuanto más grande sea la jarra de sake, mejor

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