Bastian Schwithal

Snack-Trends hautnah: Was Düsseldorf über die Zukunft des Essens verrät

Von Little Tokyo über BIRDIE & CO. und Isabella bis zu 't Zusje: Auf der Snack Trend Tour Düsseldorf 2026 entdeckten wir neue Essgewohnheiten, innovative Gastronomiekonzepte und die Menschen dahint...

How Long Does Sake Last After Opening?

How long does sake last after opening? There is no simple seven- or fourteen-day rule. Discover how different sake styles change after opening, why refrigeration matters, and when an unfinished...

Why Does Sake Taste Fruity When It Contains No Fruit?

This article explains some of the processes behind fruity aromas found in sake. Aroma perception varies between individuals, and terms such as apple or banana are sensory descriptions of aroma rather...

Mindful Drinking and Sake: Why Quality Matters More Than Quantity

Mindful drinking is changing the way people think about alcohol. Rather than focusing on quantity, more consumers are choosing quality, authenticity and meaningful experiences. This shift is also...

The Curious Story of Sake Brewers' Soft Hands

Some sake brewery workers are said to have remarkably soft hands despite years of physically demanding work. While no scientific study has confirmed the observation, research into amazake, sake lees...

Koji: The invisible foundation of sake

Koji is one of those things almost everyone has heard of, but very few truly understand. Anyone who spends time around sake will eventually come across the term.

Food Trend Tour Berlin – Gastronomie verstehen, wo sie gerade neu gedacht wird

Berlin ist kein Markt wie jeder andere. Berlin ist ein Labor.

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.

The New Sake Revolution: 7 Trends Defining Sake in 2026

Sake in 2026 is evolving from a traditional Japanese beverage into a dynamic global craft category. Breweries are increasingly focusing on terroir and rice origin, while a new generation of brewers...

Go-Sake (@gosakecom) • Instagram photo

KI Innovation Tour: Auf den Spuren von Gutenbergs Nachfolger:innen

Die KI Innovation Tour Mainz fand am 19. Januar als exklusiver Deep Dive des Deutschen Hotelkongress 2026 in Mainz statt und zeigte, wie Künstliche Intelligenz die Hotellerie konkret verändert.

Deutscher Hotelkongress 2026: KI-Tour in Mainz – exklusiv für Hoteliers

Am 19. Januar widmet sich eine Kurzexkursion der Frage, wie Künstliche Intelligenz (KI) Geschäftsprozesse und Gästeerlebnisse nachhaltig verändert. Jetzt anmelden.

From Tōji to Tech: How AI Is Reshaping Sake Brewing, Branding, and Global Growth

This article examines how artificial intelligence is increasingly being integrated into the Japanese sake industry, from brewing and quality control to marketing and global expansion. It highlights...

KI Innovation Tour / Hotelkongress 2026

Der Hotelkongress 2026 steht vor der Tür und mit der brandneuen „KI Innovation Tour“ gehen wir auf Mainzer Trendtour. Auf den Spuren von Gutenbergs Nachfolger:innen Mainz war mit Johannes Gutenberg...