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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

August 2026

∗∗∗ Japanese Restaurant News ∗∗∗
> SAKE SOMMELIER CLUB <
6	Logo Branding of Japanese Sake 日本酒のロゴブランド
7	California Sake Challenge 226: Anime, Voice Actors, and Japanese Sake. Part 3 酒豪大陸226: アニメと声優と日本酒　その3
> OBITUARY <
5	In Memory of Andy Matsuda: A Lasting Legacy in Advancing the Techniques and Spirit of Japanese Cuisine アンディ松田氏逝去　日本食文化の「技術」と「精神」の発展に大きな足跡を残す
> NEWS / TREND <
8	What is the difference between sweet vs. dry sake? 甘ロと辛ロの違い
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 - What to Cut, What to Keep: Managing Costs in a High-Inflation Liquor Store - 東京地酒散歩ー物価高時代の酒販店で思ったことー削るべき経費と守るべき経費ー
11	Japanese Food Takes Center Stage at the NRA Show, One of America's Largest Food Industry Trade Exhibitions - JETRO's Japan Pavilion Highlights the Appeal of Premium Japanese Products - 全米最大級の食品見本市「NRAショー」開催ージェトロ・ジャパンパビリオンで日本産食品を展示ー
12	Stop Selling More Drinks. Start Creating More Occasions 集いの起点となる居酒屋の価値
14	Reading the Sea: The Quiet Innovation Behind Matoya Oyster 的矢かきは、海を読む技術が育てた
18	New NRA Survey: - Restaurants Stay a Priority as Financial Strains Challenge Spending - NRAの最新調査: ー経済的な負担が消費に影を落とす中、飲食店は依然として優先順位の高い存在ー
20	Japanese Restaurant Association (JRA) 2026 Annual Golf Tournament held 米国日系レストラン協会ゴルフ大会を開催
21	Food Event Calendar
22	International Wine Challenge 2026 - “Sake Category” Trophy winners announced - インターナショナル　ワインチャレンジ2026　－「SAKE部門」トロフィー受賞酒が発表－

August 2026

∗∗∗ 日本餐厅新闻 ∗∗∗
28	Logo Branding of Japanese Sake 清酒logo的品牌化
30	Stop Selling More Drinks. Start Creating More Occasions 停止單純賣酒，開始創造更多聚會場景
32	California Sake Challenge 226: Anime, Voice Actors, and Japanese Sake. Part 3 酒豪大陸 226: 動漫、聲優與日本酒其三
33	What is the difference between sweet vs. dry sake? 甘口與辛口的區別
34	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ー可根據風味濃淡和香氣特點分為四種類型ー
35	Tokyo Jizake Strolling - What to Cut, What to Keep: Managing Costs in a High-Inflation Liquor Store - 東京地酒散步ー物價高漲時代的酒類零售店所想到的事ー該削減的成本與必須守住的成本ー

August 2026

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
37	Logo Branding of Japanese Sake 일본술의 로고 브랜딩
38	California Sake Challenge 226: Anime, Voice Actors, and Japanese Sake. Part 3 주호대륙 226: 애니메이션과 성우와 일본주　3편
39	What is the difference between sweet vs. dry sake? 단맛과 매운맛의 차이
40	Sake Shochu Spirits Institute of America - Japanese sake type – Classified into four types according to the concentration of flavor and aroma - ー일본주의 종류 － 맛의 농도와 향에 따라 4가지 종류로 분류할 수 있다ー
41	Tokyo Jizake Strolling - What to Cut, What to Keep: Managing Costs in a High-Inflation Liquor Store - 도쿄지주산책 ー고물가시대의 주류판매점에서 느낀 점 ー 줄여야 할 경비와 지켜야 할 경비ー

August 2026

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
43	Sake Tradicional 226: Anime, Actores de Voz y Sake Japonés - Parte 3
44	Diferencia entre Sake Dulce y Sake Seco
45	Instituto de la Espíritu Sake Shochu de América - Tipos de Sake: Clasificados en cuatro tipos según la intensidad de su sabor y aroma -
46	Paseando por Tokyo Jizake - Reflexiones de una licorería en tiempos de precios elevados - Gastos que recortar y gastos que proteger -

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April 2026	March 2026	February 2026
January 2026	December 2025	November 2025