In May 2025, Sake World featured a conversation between Koji Okada, president of Nippon Technology Solutions, and Shintaro Nakagawa, representative of Leaf Publications, introducing the initiatives the two companies are pursuing in the sake industry.

The idea for "Earth Walker's Original Sake" developed by President Okada was born through "How Do You Do?", a community site for business owners run by Daido Life Insurance. The catalyst for realizing the project was a meeting between President Okada and Takashi Miyata, who was the editor-in-chief of Earth Walker at the time, at the community site's one-year anniversary seminar.

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Then, when "Doudai?" and "Sake World" came together to work on blending sake, the resulting project, "How about connecting? in Kyoto," introduced in this article, was realized.

This event was held under the concept of "a place where business owners can come together across boundaries," which is also the idea behind "How about this?" Approximately 30 business owners had a great time, enjoying sake and interacting with each other in a meaningful way.

Approximately 30 business owners experience sake blending

The event lasted for approximately two hours from 6:00 PM to 8:00 PM.

First, Iguchi, editor-in-chief of Sake World at Leaf Publications, explained the overall business of "Sake World." He explained that by utilizing the media and event management know-how he has cultivated through the Kyoto-Shiga town information magazine "Leaf," they are currently operating a sake low-temperature aging facility and sake blending facility using NFT technology.

Not all of the business owners who gathered at the event were knowledgeable about sake. First, store staff gave an overview of sake. They understood that the four most important factors - water, rice, yeast, and rice polishing ratio - are the elements that determine the character of sake.

He also shared that "traditional sake brewing using koji" will be registered as a UNESCO Intangible Cultural Heritage at the end of 2024. Along with "washoku" (Japanese cuisine), which was registered in 2013, the significance of passing on culture to future generations was emphasized.

After the basic lecture on sake, participants will proceed to a tasting of the eight varieties that will be used in this blend. They will take notes on the aroma and flavor of each variety and consider which brand will be the core of the blend.

Even for those who drink sake regularly, it can be difficult to fully appreciate its flavor and aroma. Participants will enjoy the unique flavors of sake while selecting their favorite.

One commenter said, "Because I was thinking about blending, I became more attentive than usual to the information I could get from the sake. It was a fresh experience."

There is no limit to how blended sake can be made, but the following steps are presented as a guideline.

・One primary (your favorite stock)
・Two secondaries (your second favorite stocks)
・Mix a total of three brands in any proportion you like and make a 40ml sample.

As the experience involved blending using equipment such as measuring cylinders, flasks, and droppers, some customers commented that it felt like a science experiment. Some expressed some apprehension, saying things like, "Will it really turn out delicious?"

The participants' expressions were serious as they worked on blending while having fun.

Many people may have had the experience of mixing liqueur or fruit wine with carbonated water or juice to create their own favorite flavor. However, blending sake from different breweries to create a new flavor is something that is rarely possible. The experience of blending sake becomes an active drinking experience, transforming it into a special experience that fully utilizes the five senses.

The finished original blended sake is bottled in a 200ml bottle and can be taken home as a souvenir, with the name of the blender and the original brand printed on the label.

The joy of creating sake was apparent, with some even saying things like, "What name should we give it?"

Those who participate in the blending experience will be issued a certificate as a "My Sake World Certified Sake Blender."

There were many positive comments about the taste of the prototypes, such as "It's delicious!" and "It turned out to be a very good product." It seems that many people have focused on creating light and refreshing flavors, such as brands that use wine yeast or brands that feature a fruity aroma.

One commenter said, "I don't normally drink sake, but I was surprised at how different the taste was," and many others said, "I was surprised at how adding a little bit of sake with a strong character completely changed the impression."

My Sake World Kyoto Kawaramachi store
Book in Japanese

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Experience making your own sake at [My Sake World Kyoto Kawaramachi Store]. Same-day reservations accepted. A new and exciting sake experience!

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After the blending experience, there will be a networking event for business owners

After the blending experience, there was a 60-minute social gathering where participants shared their impressions of the experience, introduced their respective businesses, and actively exchanged opinions about future possibilities.

Daisuke Yoshida of Tsunoyoshi Co., Ltd. will provide snacks that go well with sake.

The menu included dishes that would make you want to drink more, such as "Boiled quail eggs," "Chicken hearts and mushrooms stir-fried with ponzu sauce," and "Bonito miso and tofu."

Through networking events like this one, "How about you?" has led to product development such as the "Looking Around the World Collaborative Sake" and connections between business owners.

It is expected that the sake blending experience at "My Sake World" will lead to new connections and collaborations.

A time for learning and discovery that goes beyond "drinking communication"

This year's "Why not connect? in Kyoto" event created an opportunity for business owners to interact across boundaries through the new experience of sake blending.

The experience and interaction of creating new flavors by fully utilizing all five senses must have been a time of learning and discovery that went beyond mere "drinking communication."

Currently, consumer sentiment is shifting from "material consumption" to "experience consumption," which emphasizes experiences. Interactions through creative work like this will likely become more active and meaningful than ever before.

Writer: Yuki Arai
Born in Shiga Prefecture, currently living in Kyoto City
A freelance writer who conveys the culture and stories of sake. After graduating from university, he got a job at a liquor store in Kyoto, then worked in sales at a food manufacturer before going independent. With Japanese sake as his main theme, he conveys the thoughts of the brewers and the stories behind each glass of sake.
JSA SAKE DIPLOMA, Wine Expert, SSI Certified Sake Master, Sake Studies Instructor