GK sat down with Mr. Shinuemon Konishi, President of Konishi Brewing, Japan’s oldest family-run sake brewery, to explore how centuries of community ties, forward-thinking leadership, and a deep respect for tradition are shaping the company’s approach to global sake appreciation and cultural exchange. Read an excerpt from the interview below.
Your company is the oldest sake brewery in Japan run by a single family. What has contributed to its remarkable longevity?
We’ve been based in Itami for over 400 years, supported by our local community and, in turn, supporting them. Our involvement in essential aspects of daily life, like food, clothing and shelter, has helped keep us relevant. Most importantly, our predecessors always looked ahead. I try to follow that same forward-thinking spirit today.
What gives the Japanese food and sake industries a unique edge globally?
Sake brewing is deeply rooted in Japan’s regional diversity, with unique flavors and traditions shaped by climate and culture. However, unlike wine or whiskey, sake still lacks universal recognition abroad. As Japan’s agricultural capabilities evolve, like rice now being grown in Hokkaido, we see both new potential and responsibility to raise sake’s profile worldwide.
What trends are you seeing in Japan’s alcohol industry?
Since the reform of alcohol tax laws, we’ve seen a wave of new drinks, especially in the beer sector. For brewers, the key is balancing tradition with evolving trends. While traditional methods are sometimes undervalued today, I believe the coming years will see a renewed appreciation for authentic, time-honored craftsmanship.
How has global interest in Japanese cuisine and drinks impacted your business?
Sake is gaining traction overseas, but it’s still far from mainstream. We see this as a chance, not just to promote sake as a drink, but to present it as a gateway to Japanese culture. Through expos and international outreach, we aim to better connect our products with local cuisines and customer preferences, helping sake grow not only in sales, but as a cultural experience.
