On August 6, 2026, Daisuke Kashiwabara—a 52-year-old consultant from Osaka and a native of Kyotango City, Kyoto Prefecture—retrieved a batch of sake that had been aged for approximately one year on the seabed of Ine Bay. Describing the result as "perfect," with no signs of seawater seeping into the bottles, he has taken a significant step toward commercializing this exceptional product.
Articles are excerpts from reports and news in the Kyoto Shimbun. Due to automatic translation, some expressions may not be accurate.
