Go-Sake

29/04/2026

Go-Sake auf dem Japanmarkt

Premium-Sake aus kleinen, handwerklichen Brauereien – Teil der japanischen Sake-Kultur, anerkannt als UNESCO-immaterielles Kulturerbe.

Go-Sake – The Sake Brand bringt modernen Sake-Genuss & ausgezeichnete Qualität direkt zum Japanmarkt in Berlin am 03.05.2026🏅

Vorbeikommen • Entdecken • Genießen 🥂

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13/04/2026

Japanese Sake Exports Rise Again in 2025:

In the year after sake-making was added to the UNESCO Intangible Cultural Heritage of Humanity list, Japan enjoyed strong sake exports.

https://www.nippon.com/en/japan-data/h02706/

In the year after sake-making was added to the UNESCO Intangible Cultural Heritage of Humanity list, Japan enjoyed strong sake exports.

30/03/2026

Sake in Europe: Diversity Instead of a Single Market

Export volumes are rising significantly, yet the development of sake across Europe follows no single pattern. And that is precisely its strength.

https://www.go-sake.com/2026/03/30/sake-in-europe-diversity-instead-of-a-single-market/

#日本酒

Get ready for the new awesome beverage Gō 合 Sake!

22/02/2026

22/01/2026

Was ist Kanpai?

https://www.instagram.com/reel/DT0bujkiHIc/?igsh=bHFjOWQzaXg5bmtj

17/12/2025

The Japanese sake industry, rooted in centuries of craftsmanship, is quietly undergoing a technological revolution. Artificial Intelligence (AI) is no longer limited to Silicon Valley or robotics labs, it is now shaping how sake is brewed, marketed, distributed, and enjoyed.

From rice polishing to global branding, AI is helping breweries stay competitive while preserving tradition.

https://www.go-sake.com/2025/12/17/from-t%C5%8Dji-to-tech-how-ai-is-reshaping-sake-brewing-branding-and-global-growth
#日本酒

Get ready for the new awesome beverage Gō 合 Sake!

24/11/2025

New Release & Now Online available! 🎊

Meet the New Go-Sake Sparkling / Kijoshu

brewed by the wonderful Watanabe Shuzo Brewery in the Tochigi-Ken prefecture.

Kijoshu is an exceptional premium sake style created through a rare and elaborate brewing method. Instead of adding water during the final stage of fermentation, sake is added once more.

This makes the mash denser, more aromatic, and sweeter, a technique that requires more time, more raw materials, and precise craftsmanship.

The result is a full-bodied, luxuriously sake with deep aromas, intense fruitiness, and a silky texture.

Kijoshu reveals notes of honey, candied fruits, ripe stone fruit, and delicate umami, often with a long and elegant finish. More Info online on:

www.go-sake.com

30/10/2025

Sparkling Sake in the Mix! 🥂

20/10/2025

10/10/2025

Sake Week 2025 Unites 100 Sake Varieties and 20 Nations

https://www.openpr.com/news/4216754/sake-week-2025-unites-100-sake-varieties-and-20-nations

Sake Week 2025 supported by Go Sake concluded with resounding success transforming Berlin into a vibrant hotspot for Japanese culture taste and creativity Over seven days the city buzzed with energy as restaurants bars and cultural spaces celebrated Japan s ...