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Kuramoto Diary vol.513: Digital technology made details visible

Kuramoto Diary vol.513: Digital technology made details visible

In his latest book "Yoichi Ochiai, 34, Facing Aging" (Chuohoki Publishers), Yoichi Ochiai, an associate professor at Tsukuba University and an active media artist, asks the following question: "How does digital technology change nature?". To this question, his interlocutor, Professor Takeshi Yoro from the University of Tokyo, known for books such as "The Wall of Idiots”, said, "What has tremendously changed from the past is that we can now see details. CT scans in medicine are a typical example. The development of digital technology has made it possible to see the details of the body for the first time". If...

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Kuramoto Diary vol.512: The March issue of the monthly magazine 'dancyu' featuring Japanese sake

Kuramoto Diary vol.512: The March issue of the monthly magazine 'dancyu' featuring Japanese sake

The March issue of dancyu has a special feature on Japanese sake. In it, there is an article titled: "The current state of sake producers based on a survey of 419 producers". While I was reading it, I noticed that Dassai was mentioned. In the section on the number of people involved in the sake-making process, Dassai is the largest in Japan with 130 production staff, easily surpassing the 90 people working at other big producers such as Kenbishi or Hakutsuru. This article is not consistent with the commonly held belief that "Dassai has succeeded in mass-producing Junmai Daiginjo -...

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Kuramoto Diary vol.511: New products that are unlikely to sell

Kuramoto Diary vol.511: New products that are unlikely to sell

As we have already announced on our website, two new products have joined the Dassai lineup. The background and thoughts behind their development are as follows. About “Dassai Bisui – Elegantly tipsy”There is one thing I always think about when I drink sake, not just Dassai, but any sake that I think is good: “It's tasty, but could the alcohol content be lower?”Dassai is usually bottled after adding water for the alcohol content to be at its optimal level, it balances the quality of the sake. However, I also think that we should be able to enjoy great sake more...

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Kuramoto Diary vol.510: New year's greetings

Kuramoto Diary vol.510: New year's greetings

Happy New Year everyone. Many things happened last year. It started with the coronavirus, but even so, Dassai’s exports grew steadily as overseas markets picked up, making up for the negative impact on a national level in Japan. As opposed to the domestic market, exports of products with a high unit price tend to be the first to pick up and grow well. Thanks to this, last year we were able to achieve the highest sales amount in Asahi Shuzo's history. However, we had a sad experience last summer, when we lost one of our own in July. After the...

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Kuramoto Diary vol.509: EY Entrepreneur of the year 2021 Japan

Kuramoto Diary vol.509: EY Entrepreneur of the year 2021 Japan

As you may have already seen on our website, I have been selected to represent Japan in this year's Entrepreneur of the Year competition.First of all, I would like to say that I am honored and delighted to have won this prestigious award. At the same time, I would like to express my heartfelt gratitude to our customers who have helped and nurtured us to this point, to our business partners who have been responded to my reckless requests, to my colleagues at Asahi Shuzo who have helped me realize my dream, and above all, to my wife who has...

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