Japanese sake and evolution of technology: A comparative view with wine and its implications for regional branding and tourism

Jun Sato, Ryo Kohsaka

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Background The flavor of Japanese sake (frequently referred to as Seisyu in Japanese academic contexts) has improved in recent years and demand for sake is on the rise globally. Methods Our analysis is based on a review of literature and secondary data examination of existing statistics. Results Quality control is achieved through the use of acid from polished rice. One use for acid may be for rice flavors, which are regionally specific and therefore may lead to a reconsideration of geographical indications. Conclusion The use of acid and collaboration with the local and regional community is observed in wine production. Similar processes are observed with Japanese sake, and this implies that wine and sake may have similar futures. Visits to sake breweries have potential in the spheres of tourism, regional branding, and destination management.

Original languageEnglish
Pages (from-to)88-93
Number of pages6
JournalJournal of Ethnic Foods
Volume4
Issue number2
DOIs
Publication statusPublished - 2017 Jun

Keywords

  • geographical indication
  • regional branding
  • sake
  • tourism
  • wine

ASJC Scopus subject areas

  • Food Science
  • Anthropology

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