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LATEST STORIESSake Export Playbook: How to Enter the Singapore Market in 2026
For Japanese breweries and trading companies considering Singapore as an overseas market, the public-source reality is more structured — and more surmountable — than most first-time exporters expect. This playbook covers the regulatory framework (SFA + Singapore Customs), the excise duty math, the three viable entry routes, the distributor landscape, and what public sources cannot tell you.
Sake Cold Chain Shipping Economics — When Reefer Containers Pay Off
Refrigerated container shipping adds $2-4 per bottle to sake import costs, but the economics flip positive for nama-zake and premium grades above $40 retail.
The Only Sake Classification Chart You Need (Beginner's Guide)
Master sake classification with our visual chart covering junmai, honjozo, ginjo, and daiginjo grades — plus what each actually means for taste and price.
Spring Sake Guide — Shiboritate, Haru-Sake, and What to Drink Now
Spring brings Japan's freshest sake releases — shiboritate and limited haru-sake that capture the season's delicate flavors and floral notes.
Sake Rice Prices Up 30-130% — What Importers Need to Know About Shelf Price Impact
Japan's worst rice harvest in decades pushes sake rice prices up 30-130%. We break down exactly how this translates to your landed costs and retail pricing.
Koshu: Japan's Signature White Wine — A Reference for Overseas Collectors
Koshu is Japan's signature indigenous white wine grape, officially recognized by the International Organisation of Vine and Wine in 2010. This reference guide explains its history, flavor, leading producers, and why it has become of quiet interest to private bank clients across Southeast Asia.
The 4 Types of Sake
Classified by SSI (Sake Service Institute) — find the flavor profile that suits your palate.
Fruity and aromatic. Best enjoyed chilled — try it in a wine glass.
Clean, light, and refreshing. Perfect as a food pairing sake.
Full-bodied with deep umami. Excellent warm or at room temperature.
Complex aromas with deep, layered flavors from aging.