Images: Sake as International Phenomenon

Rice kōji mold and kōji’s role in fermentation is fundamental to sake brewing. (© Jim Rion)

An international crowd showed up to a Tokyo event celebrating the release of the author’s book, Discovering Yamaguchi Sake. (© Jim Rion)

As sake becomes more international, it is also becoming more common in luxurious settings. Even in Japan, as at the elegant Yamaguchi restaurant Chikuro Sanbō, sake is often served in wine glasses alongside international foods like pâté de foie gras and caviar. (© Jim Rion)

The Coronavirus pandemic drove many sake events online, but it did not stand in the way of this Kenbishi sake pairing. (© Jim Rion)

Local sake is even showing up in international diplomacy, as in this gift pack of Hiroshima brews shared at the G7 2023 Hiroshima Summit meeting. From left, Otafuku Junmai Ginjō from Tsuka Shuzō, Hakukō Tokubetsu Junmai from Morikawa Shuzō, and Oigame Junmai from Ono Shuzō. (© Jim Rion)

An array of Yamaguchi sake that won international fans at the author’s book release party. From left, Nishikisekai Junmai Daiginjō from Takeuchi Shuzōjō, Yamazaru Daiginjō from Nagayama Shuzō, Nakashimaya Muroka Ginjō and Kanenaka Kimoto Junmai from Nakashimaya Shuzōjō, Ikuyamakawa Junmai from Kinfundō Shuzō, and Nishikisekai Genshu from Takeuchi Shuzōjō. These run the gamut from futsūshu to daiginjō. (© Jim Rion)