Key Facts
• Shinshu Prefecture collaborates with 16 breweries to promote sake exports to the U.S.
• U.S. buyers visited Miyasaka Brewery, a 350-year-old establishment in Suwa City.
• Fermented foods like miso account for 54% of Shinshu’s exports; sake is only 5%.
• Trade talks in Nagano City showcased unique sake brewing techniques and flavors.
• Endo Brewery highlights non-pasteurized sake for fresh taste in overseas markets.
• Sipt Global CEO praised Shinshu sake’s unique flavors and U.S. market potential.
• Tariffs under the Trump administration pose challenges but haven’t dampened enthusiasm.
• Shinshu beef and local ingredients were featured at a reception for U.S. buyers.
• Nagano Sake Brewers Association emphasizes exports as a key to industry evolution.
Summary
Shinshu Prefecture is intensifying efforts to expand sake exports to the U.S., inviting American buyers to experience its rich brewing culture. With fermented foods like miso dominating exports at 54%, sake remains underrepresented at just 5%. To address this, 16 breweries, including the historic Miyasaka Brewery, showcased their products and innovative techniques during trade talks in Nagano City. Endo Brewery emphasized its non-pasteurized sake, aiming to deliver fresh flavors to international markets. U.S. buyers, including Sipt Global, expressed enthusiasm for Shinshu sake’s unique taste and market potential, despite challenges like tariffs. A reception featuring Shinshu beef and local ingredients further highlighted the region’s culinary appeal. Industry leaders see exports as vital for adapting to domestic population decline and ensuring the future of Shinshu’s sake industry.
