Japanese wholesalers launch dashi-mixed sake project

Six commercial liquor wholesalers, including Enomoto Shurui, have launched the ‘Dashi-wari Project’ to promote a new way of consuming sake by mixing it with various savory broths. Starting in late November 2026, the initiative will roll out across the Tokyo metropolitan area and the Kansai region.

The project aims to expand the sake market by targeting younger generations and new consumers who may not be familiar with traditional sake. The proposed method involves mixing 30ml of sake with 120ml of broth, such as oden dashi, Chinese soup, consommé, or ramen broth. To support this, participating restaurants will receive specialized glassware with measurement markings.

In collaboration with Kiku Masamune Sake Brewing, the group has developed a private brand product, ‘Kikkahai’, specifically optimized for broth mixing. The project seeks to introduce the concept to 1,000 establishments in its first year, with plans for national expansion and contests in subsequent years.