Sake Nation 159 “NON GMO Certification: Part 2”

By Kosuke Kuji

This report is a continuation of the previous report that described the reason for acquiring the international vegan certification “NON GMO” for Japanese sake. Especially in the U.S. market, many products labeled “NON GMO” expectedly line the shelves in the food section at Whole Foods and natural markets, etc., signaling increasing consumer demand for natural products.
Japanese sake is produced using “rice” harvested in Japan and “water” from natural spring water, well water, etc., as the food ingredients. Since Japan strictly manages genetically modified food products, the sake rice we use contains no genetically modified rice, which is common practice. Due to this common practice producing Japanese sake, we acquired NON GMO certification following kosher and vegan certifications.
We Japanese nationals living in Japan are not familiar with genetically modified food products, nor do we hardly hear any news reported on genetically modified food products.
However, a certain demographic of consumers reject genetically modified food products in the U.S. and Canada, etc. These consumers are not familiar with the food ingredients used to produce Japanese sake in the first place, thus they don’t think to purchase Japanese sake.
Japanese restaurants increased dramatically in numbers since UNESCO designated Japanese cuisine as intangible cultural heritage. How can we thoroughly serve customers of Japanese restaurants and pique the greater percentage of customers’ interest in Japanese sake? One strategy is to obtain “NON GMO,” kosher, and vegan certifications.
…To be continued in the next report.

酒豪大陸159「NON GMO認定 その2」

日本酒で「NON GMO」の国際認定を取得した理由を前回は述べました。
特にアメリカ市場では、ホールフーズマーケットやナチュラル志向のマーケットなどを見てみる、食の分野では「NON GMO」表記の商品が当たり前に並び、それを嗜好するお客様も確実に増えていると感じていました。
そういった日本酒の状況もあり、コーシャ、ヴィーガンに続いて、NON GMO認定を取得しました。
日本食レストランが和食がユネスコの無形遺産登録になり、その後大きく増えましたが、そこに来るお客さんはもちろん大事にしながら、それ以外のもっと多い割合を占めるお客様をどうやって日本酒に振り向かせるか。その手段の1つが「NON GMO」やコーシャやヴィーガンなのだと思います。