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February 2026

∗∗∗ Japanese Restaurant News ∗∗∗
> SAKE SOMMELIER CLUB <
6	Sake Tasting 日本酒の利き酒
7	California Sake Challenge 220: Recommending sake to gals and inbound tourists: Part 2 酒豪大陸220: ギャルとインバウンドに日本酒　その２
> NEWS / TREND <
5	Hichimikai General Meeting and Mixer Held 七味会　総会と懇親会を開催
8	The Purpose of Pasteurization 火入れの目的は何か
9	Tokyo Jizake Strolling / What’s Happening with Sake at Year’s End 東京地酒散歩 / 師走の日本酒事情
10	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 米国酒焼酎蒸留酒研究所－日本酒と料理の相性－
11	W“Oshogatsu in Little Tokyo” held to introduce traditional Japanese New Year’s celebrations - Many visitors attended the annual New Year’s celebrations held for the 27th year - 日本伝統の正月文化を紹介する「お正月イン・リトル東京」開催－27回を迎える新年の恒例行事に多くの参加者－
12	How One Issei Immigrant Helped Feed a Generation - MTC 100th Special Part1 一人の日系移民が支えた一世代の食卓
16	World Sake Ranking 2025 - Top 10 Announcement for “World Sake Ranking 2025,” which ranks sake breweries based on their award-winning achievements in contests held both in Japan and abroad - 世界酒蔵ランキング 2025 －日本国内外で開催されたコンテストの受賞実績で酒蔵を格付けする「世界酒蔵ランキング 2025」のトップ10発表－
18	The Marriage of Sake and Cheese 日本酒とチーズのマリアージュ
20	First Anniversary Celebration of “Traditional Sake Brewing” as a UNESCO Intangible Cultural Heritage 「伝統的酒造り」ユネスコ無形文化遺産登録1周年記念イベント
22	5 Restaurant Experts Dish on Menu Pricing Strategy レストラン専門家5名が語るメニュー価格戦略の秘訣

February 2026

∗∗∗ 日本餐厅新闻 ∗∗∗
28	Sake Tasting 日本酒的鑑定
30	How One Issei Immigrant Helped Feed a Generation - MTC 100th Special Part1 一位第一代日本移民，如何滋養了一個世代
34	California Sake Challenge 220: Recommending sake to gals and inbound tourists: Part 2 酒豪大陸220: 辣妹與入境遊客的日本酒　其二
35	The Purpose of Pasteurization 火入的目的是什么
36	Tokyo Jizake Strolling / What’s Happening with Sake at Year’s End 東京地酒散步 / 年末的日本酒情況
37	Sake Shochu Spirits Institute of America - Ways to Describe Japanese Sake - 美國清酒燒酎烈酒研究所－日本酒的表達方式－

February 2026

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
39	Sake Tasting 일본술의 시음
40	California Sake Challenge 220: Recommending sake to gals and inbound tourists: Part 2 주호대륙220: 갸루와 인바운드에 일본술 2편
41	The Purpose of Pasteurization 화입의 목적은 무엇인가?
42	Tokyo Jizake Strolling / What’s Happening with Sake at Year’s End 도쿄지주산책 / 섣달의 일본주 사정
43	Sake Shochu Spirits Institute of America - Ways to Describe Japanese Sake - 미국·사케·소주·맥주 주류연구기관 －일본술의 표현방법－

February 2026

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
45	Sake Tradicional 220: Sake para Chicas y Turistas Internacionales, Parte 2
46	¿Cuál es el propósito de la pasteurización?
47	Paseando por Tokyo Jizake / Tendencias del Sake en Diciembre
48	Instituto de la Espíritu Sake Shochu de América - Cómo describir el sake -

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January 2026

∗∗∗ Japanese Restaurant News ∗∗∗
> GREETING <
05	New Year Greetings
> SAKE SOMMELIER CLUB <
10	Taste philosophy and purpose 味の理念や目的
11	California Sake Challenge 219: Recommending sake to gals and inbound tourists: Part I 酒豪大陸219: ギャルとインバウンドに日本酒　その1
> NEWS / TREND <
12	Why does Ginjo sake generate a fruity aroma...? 吟醸酒はなぜ果実香がするのか
13	Tokyo Jizake Strolling / Halloween 東京地酒散歩 / ハロウィン
14	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 米国酒焼酎蒸留酒研究所－日本酒と料理の相性－
15	The history of Gourmet Street in Little Tokyo changed - Animation and the Little Tokyo/Arts District Station - リトル東京の食文化街の歴史を変えた－アニメーションとメトロリトル東京駅－
16	What’s Driving the Next Wave of Japanese Dining Flavors, ingredients, and trends shaping Japanese cuisine in the U.S. 米国における日本食を形づくるフレーバー、食材、そしてトレンド
18	Ehime Kankitsu Citrus Farmers: The challenges of organic citrus farmers in Ehime prefecture, renowned as Citrus Kingdom Ehime, the top producer of Japanese citrus - Introducing the unknown flavors of Japanese citrus to consumers worldwide - 愛媛かんきつ輸出促進協議会　かんきつ王国・愛媛の有機農家の挑戦－まだ知られていない日本産柑橘の魅力を世界へ－
20	Japanese Food Expo 2025 - The largest Japanese food expo introducing Japanese food products in Los Angeles - ジャパニーズ・フード・エキスポ2025開催－日本産食品を紹介するロサンゼルス最大級の日本食イベント－
22	To the World with Special Freezing Technology — DayBreak Pioneers the Overseas Expansion of 'Frozen Sushi' - Freezing Technology: From 'Storage' to 'Distribution Infrastructure' — DayBreak's Challenge - 特殊冷凍技術で世界へ――デイブレイクが切り拓く「冷凍寿司」の海外展開－冷凍技術が「保存」から「流通のインフラ」へ — デイブレイクの挑戦－

January 2026

∗∗∗ 日本餐厅新闻 ∗∗∗
28	Taste philosophy and purpose 有目的的釀造酒
30	What’s Driving the Next Wave of Japanese Dining Flavors, ingredients, and trends shaping Japanese cuisine in the U.S. 謳動日式餐飲新浪潮的動力是什麿塑造美國日本料理的風味、食材輿趨勢
32	California Sake Challenge 219: Recommending sake to gals and inbound tourists: Part I 酒豪大陸219: 給辣妹與入境遊客日本酒其一
33	Why does Ginjo sake generate a fruity aroma...? 吟釀酒為什麼會有果香？
34	Tokyo Jizake Strolling / Halloween 東京地酒散步 / 萬聖節
35	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 美國清酒燒酎烈酒研究所－日本酒與料理的搭配－

January 2026

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
37	Taste philosophy and purpose 맛의 이념과 목적
38	California Sake Challenge 219: Recommending sake to gals and inbound tourists: Part I 주호대륙219: 갸루와 인바운드에 일본술 1편
39	Why does Ginjo sake generate a fruity aroma...? 맛의 농담의 차이는 무엇인가?
40	Tokyo Jizake Strolling / Halloween 도쿄지주산책 / 할로윈
41	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 미국·사케·소주·맥주 주류연구기관 －일본술과 요리의 궁합－

January 2026

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
43	Sake Tradicional 219: Sake para Chicas y Turistas Internacionales, Parte 1
44	¿Por qué el sake ginjo tiene un aroma afrutado?
45	Paseando por Tokyo Jizake / Halloween
46	Instituto de la Espíritu Sake Shochu de América - Maridaje del sake con la comida -

December 2025

∗∗∗ Japanese Restaurant News ∗∗∗
> SAKE SOMMELIER CLUB <
06	Let's drink Sake 日本酒を飲もう
07	California Sake Challenge 218: Sake Brewery Tourism 酒豪大陸218: 酒蔵ツーリズム
> NEWS / TREND <
08	What is the difference between ‘deep’ vs. ‘light’ sake flavors? 味の濃淡の違いは何か
09	Tokyo Jizake Strolling / World Sake Day 東京地酒散歩 / 日本酒の日
10	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 米国酒焼酎蒸留酒研究所－日本酒と料理の相性－
11	Elevated labor costs had a significant impact on restaurant profitability in 2024 - Profitable restaurants were much more likely to keep labor costs in check - 2024年、人件費の高騰は飲食店の収益性に大きな影響を与えた－収益性の高いレストランほど労働コストの抑制に努める傾向がはるかに強かった－
12	MTC KITCHEN – Tools of the Trade Japanese Craftsmanship Captivates Coast to Coast MTC KITCHEN －職人技の道具日本の職人技が全米を魅了
14	Governor Tasso of Iwate prefecture organized direct promotional sales visits to promote prefectural specialties - Sales visits organized to sell prefectural specialty products directly to prospective clients proved effective - 岩手県達増知事　県産品のトップセールス－岩手を大いにアピール出来る手応えを実感－
17	“Yakult” recognized by Guinness World Records as the “No. 1 best-selling lactic acid beverage brand in the world” 「ヤクルト」ブランドが「乳酸菌飲料世界売上 No.1」としてギネス世界記録に認定
18	Overseas Promotional Activities of Local Governments for Regional Cuisine and Food Products - Local governments’ overseas food promotion activities are not merely tasting events, but important initiatives directly linked to regional branding, tourism, and market development - 地方自治体の食に関する海外PR活動レポート－地方自治体の海外食PRは、単なる試食イベントにとどまらず、地域ブランドや観光、販路開拓に直結する重要な施策－
21	The 25th Sushi & Sake Festival - The festival, organized by the Japanese Restaurant Association of America (JRA), is instrumental to popularize Japanese cuisine - 第25回すし＆酒フェスティバル開催－米国日系レストラン協会主催、日本食の普及に貢献－

December 2025

∗∗∗ 日本餐厅新闻 ∗∗∗
28	Let's drink Sake 飲日本酒
30	MTC KITCHEN – Tools of the Trade Japanese Craftsmanship Captivates Coast to Coast MTC KITCHEN －專業之道的工藝之美：日本職人工藝，正風靡美國東西兩岸
32	California Sake Challenge 218: Sake Brewery Tourism 酒豪大陸218: 酒藏旅遊
33	What is the difference between ‘deep’ vs. ‘light’ sake flavors? 味道濃淡的區別
34	Tokyo Jizake Strolling / World Sake Day 東京地酒散步 / 日本酒之日
35	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 美國清酒燒酎烈酒研究所－日本酒與料理的搭配－

December 2025

∗∗∗ 일식 레스토랑 뉴스 ∗∗∗
37	Let's drink Sake 일본술을 마시자
38	California Sake Challenge 218: Sake Brewery Tourism 주호대륙218: 주장 투어리즘
39	What is the difference between ‘deep’ vs. ‘light’ sake flavors? 맛의 농담의 차이는 무엇인가?
40	Tokyo Jizake Strolling / World Sake Day 도쿄지주산책 / 일본주의 날
41	Sake Shochu Spirits Institute of America - Pairing Japanese Sake with Foods - 미국 사케·소주·맥주 주류연구기관 －일본술과 요리의 궁합－

December 2025

∗∗∗ Noticias sobre restaurantes Japoneses ∗∗∗
43	Sake Tradicional 218: Turismo en Fábricas de Sake
44	¿Cuál es la diferencia entre los sabores «intensos» y «ligeros» del sake?
45	Paseando por Tokyo Jizake / Día Mundial del Sake
46	Instituto de la Espíritu Sake Shochu de América - Maridaje de Sake Japonés con Comida -

November 2025	October 2025	September 2025
August 2025	July 2025	June 2025
May 2025	April 2025	March 2025

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