2017 Volume 24 Issue 1 Pages 18-22
As intensifying competition among alcoholic beverages has led to a slowdown in the demand for sake, the sake industry has faced challenges for development of new strains of rice and collaboration with agriculture for quality improvement, as well as establishment of a value chain which contributes to export expansion. Innovations, such as the sophistication of sake-brewing rice production system, cooperation with other sake breweries, and business innovation by small-to-medium-size brewers have enhanced the competitiveness of local communities and the utilization of community resources. Since the sake or wine brewing industry is inseparably tied with regional land conditions and resources, the formation of terroir can be easily stimulated.
