This article clarifies the current state of recognition and diffusion of sake in France and discusses the future development of the sake market abroad. In recent years, the consumption of sake in Japan has continued to decline. More and more sake breweries are closing down and there is an urgent need to develop new sales channels for sake. In the meantime, the amount of sake exported abroad tends to increase year by year. Therefore, in this study, we investigated how sake is actually accepted abroad, targeting France, one of the countries with the highest unit price for sake. As a research method, a questionnaire survey was carried out among 92 consumers living in France and 96 sommeliers who are the judges of sake competition, in order to analyse the sake market in France and discuss its future potential. As a result, a questionnaire survey of consumers showed breakaway from the typical image of sake as an alcohol to be matched with Japanese food, and at the same time confirmed the potential of sake in French food culture. On the other hand, a questionnaire survey of sommeliers revealed that while sake is gradually entering the French gastronomic scene through sommeliers, there is still a lack of information and education on sake, and the need to clarify the position of sake in France, where wine culture is firmly rooted.

View full abstract

Nuruk, traditional Korean fermentation starter, contains a variety of bacteria and yeasts. However, there are Korean current makgeolli products made with Japanese-derived Aspergillus kawachii bacteria. For this reason, there is concern in Korea that makgeolli, a Korean national intangible cultural property, might be equated with Japanese intangible cultural property. In order to verify this concern, this survey is conducted to find whether there are any Korean makgeolli products that meet the requirements for registration as a Japanese Registered Intangible Cultural Property for Traditional Sake Brewing. As a result of the survey, no such products were found among the 106 products surveyed in Seoul. Since this survey is not an all-inclusive survey, it cannot be said to have revealed that there is no basis for concern with in Korea, but it showed that there is scant basis for concern. This suggests that the protection of one's own brewing culture as an intangible culture could be facilitated more smoothly in both Japan and Korea.

View full abstract

飯田グループは、2023年に創業百周年を迎えるが、1990年代以降の酒類販売免許の規制緩和に対応するために多角化を進め、現在では、酒問屋でワイン輸入販売も手掛ける飯田を中心として、主に酒米を扱う酒造原料商社の飯田商事、酒米精米機製造販売や受託精米を行う新中野工業、奈良県の長龍酒造、香川県の綾菊酒造など、日本酒関連の事業を幅広く展開している。こうした歴史から、アフターコロナでの日本酒発展への一助となるヒントを提示したい。

View full abstract