Tsunan Sake Brewery Co., Ltd., a renowned sake producer based in Tsunan, Niigata, participated as a drink partner at Sustainable Food Night #28, hosted on July 28, 2025, at the Sustainable Food Museum in Nishi-Shimbashi, Tokyo. The event focused on “The Aroma of Cacao Crafted through Fermentation,” with guest speaker Mr. Akira Fukumura, CEO of WHOSE CACAO, shedding light on fermentation techniques for specialty cacao in Southeast Asia and Japan.
During the event, Tsunan Sake Brewery showcased its “GO GRANDCLASS Uonuma Koshihikari Edition,” a sake that embodies the essence of the Tsunan region with its naturally fermented and aged flavors, free from artificial additives. Attendees were intrigued by the parallels drawn between sake and cacao fermentation processes, sparking engaging discussions on fermentation methods.
Visitors had the opportunity to engage in aroma tests with cacao beans from various regions, sample fermented cacao cola by WHOSE CACAO, and indulge in different chocolate tastings, enhancing their understanding of the diverse flavors and aromas achieved through fermentation. The event successfully highlighted the significance of fermentation in creating unique culinary experiences.
Looking ahead, Tsunan Sake Brewery is committed to fostering a sustainable food culture centered on fermentation and exploring new possibilities within the realm of Japanese sake. By participating in such events, the brewery aims to contribute to the advancement of fermentation practices and promote the rich heritage of sake-making.
Key Takeaways:
– Tsunan Sake Brewery’s participation at Sustainable Food Night #28 emphasized the importance of fermentation in creating distinctive flavors.
– The event showcased the parallels between sake and cacao fermentation processes, sparking interest among attendees.
– Visitors had the opportunity to explore diverse aromas and flavors resulting from fermentation through cacao bean comparisons and chocolate tastings.
– Tsunan Sake Brewery remains dedicated to promoting sustainable food practices and unlocking the potential of Japanese sake through innovation in fermentation techniques.
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