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.
ASJC Scopus subject areas
- Food Science