Word: kuras
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Dates: during 2000-2009
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Importers are intoxicated by the rapid growth of what is now a $30 million market--at cost. While the number of Japanese breweries (kura) has dropped to 1,800 (from 2,400) over the past two decades--and is expected to fall to 600 by 2025--imported sake constitutes about 25% of the U.S. sake market by volume. Imports have risen from 10% to 15% a year for the past decade, and import volume in 2007 will be nearly twice what it was in 2002. Over the past five years, the average import cost of a liter has risen...
...interpreter, spoke about their backgrounds and their roles in promoting women’s rights, with heavy moderation from Swanee Hunt, who runs the Kennedy School’s Women and Public Policy Program. The speakers—Veronica Louis Renzi Tambura, Kamilia Ibrahim Kuku Kura, Buthiana Abbas Kambal Hassan, and Safaa Elagib Adam—came from different regions, including Darfur, Khartoum, and southern Sudan. Tambura, the first and most fluent of the speakers, spoke of how women obtained a 25-percent quota in Sudan’s government by “threatening to remove politicians from office?...
...Suigei, my family's sake, brewed in the southern city of Kochi, embodies the trend. Like many brands, its name evokes local flavor: Suigei was the pseudonym of a sake-loving, Edo-era lord and means "drunken whale." Though production has not increased much in its kura, built in 1872, Suigei has nevertheless increased its revenues 30% over the past decade by concentrating on quality sake. Shigeji Ishimoto, the brewery head, says top-grade daiginjo and ginjo sake account for 75% of Suigei's $6.3 million in sales, up from almost nothing when my grandfather bought it in 1968. Last...
...Suigei's kura is chilly and dark and reeks sweetly of fermenting rice. The first step in the sakemaking process is the milling and polishing of rice. The more it is polished, the higher the grade of sake. For Suigei's top-grade daiginjo, each grain of famed Yamada nishiki rice is polished until just 30% remains. The rice is then washed and soaked in giant tanks, and poured into vats for steaming...
...major breweries, much of this process today is automated. Most of what those kura produce is sake of regular grade, often sold in paper cartons and best served hot. Its low quality might account for falling sales. Some breweries, including many in Kobe's Nada ward?sake central for centuries because of its pure mountain-spring water?are trying to reach younger drinkers with products like low-alcohol, low-calorie sake, while also appealing to Japanese nostalgia by encouraging visits. Hakutsuru, the No. 1 brewery, has preserved its 1743 kura as a museum to showcase ancient sakemaking methods...