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.
Kashiwabara, who holds a liquor sales license, conceived the idea of seabed-aged sake to create a specialty product that combines the sake of the Tango region with its sea. He initially launched the project in Kyotango City in 2022, but rough waves destroyed the entire stock; he subsequently selected Ine Bay as a new location due to its calm waters and sufficient depth.
The sake chosen for aging was "Ine Mankai" (approximately 200 bottles), brewed by Mukai Shuzo in Ine Town, Kyoto Prefecture; it was submerged beneath an aquaculture raft (at a depth of 22 meters) last autumn. The bottles were divided into two types—standard clear glass and ultramarine blue—named "Akai" and "Aoi," respectively.
Divers descended to the seabed, hooked the cases containing the sake bottles onto ropes lowered from a boat, and hoisted them to the surface.
Kashiwabara inspected each bottle for damage, noting, "It has developed notes of toastiness, sweetness, richness, and umami, resulting in a flavor profile reminiscent of aged sake. I would be delighted if this became a choice for special occasions or as a gift."
Plans are in place to offer "Akai" and "Aoi" to crowdfunding backers, as well as to release them for general sale.
