2026 SAKE EXHIBITORS

Explore the rich history of Japan's traditional distilled spirit with curated tastings of sweet potato, barley and rice Shochu, and join expert-led cocktail workshops to discover its distinctive flavours, versatility and perfect food pairings.

At 4:00 a.m. in the biting minus 5-degree cold, our winter days of brewing RYU begin with an intimate conversation with the fermenting sake.

Temperature, aroma, sound, the number and size of the bubbles, color, ambient temperature, and humidity—through these elements, the sake reveals a different face every single day. Some days it is smiles; other days it shows its temper.

We sharpen all five senses to feel the unspoken words the brew is trying to convey, carefully balancing this with measured data and the week’s weather forecast. It demands as much devotion and constant care as a precious little child.

500 bottles. This is the exact number permitted by the Dragon, the Guardian of Water—a blessing earned over 150 years and 12 generations. It is the absolute maximum we can craft today to ensure that the RYU we brew truly 'smiles.'

Pouring our absolute devotion into this rare gift, we dedicate ourselves to the brew once again every year.

Nikka was founded in 1934 by Masataka Taketsuru, who is often referred to as “The Father of Japanese Whisky”. Born into a family of sake makers at the turn of the twentieth century, Taketsuru travelled to Scotland in 1918 to learn the art of whisky-making.

Returning to Japan in 1920 with his new Scottish wife Rita, Taketsuru also brought back traditional Scottish production techniques which he blended with Japanese precision and attention to detail to create The Nikka Distillery Co.

Taketsuru’s passion was whisky blending, and he built Nikka's two distilleries, Yoichi and Miyagikyo, to make a wide variety of malt and grain whiskies for making elegant and complex blends.

iichiko is Japan’s leading barley shochu brand, produced by Sanwa Shurui in Oita Prefecture. Since its launch in 1979, iichiko has become a household name, celebrated for its clean flavour and approachable style, playing a key role in popularising mugi (barley) shochu across Japan. 

The range emphasises purity, craftsmanship, and accessibility, using high-quality ingredients, traditional Honkaku distillation methods, and soft volcanic spring water. With its reputation for quality, iichiko has grown beyond Japan to become a global ambassador for shochu, appealing to both traditional drinkers and modern bartenders.

More info on the way!

A diverse range of Japanese brands across drinks, food, snacks, crafts and more will be showcased at Drink Japan.

This year, we are excited to introduce a variety of new and emerging brands that are not yet widely known in the UK and are set to attract attention. 

The products on display will include Japanese snacks, seasonings, matcha, tea, soft drinks, liqueurs, whisky, and other Japanese beverages and food products.

Through their participation at Drink Japan, these brands are looking to expand their presence in the UK and are seeking new business opportunities, trade partners, distributors, and potential business partners.

The UK Bartenders’ Guild is a national organisation built by, and for, professional bartenders. Founded in 1934, we have been a driving force in the industry, working with bartenders at every level and in every kind of venue. 

Our Mission and Vision
We advance the craft, culture, and community of bartending across the UK. Our mission is to support, connect, and empower bartenders through education, collaboration, and opportunity.
We envision a united industry where professionalism and creativity thrive, setting the standard for excellence and innovation.

More info on the way!

Founded in 1869 in Mie Prefecture, Shimizu Seizaburo Shoten is a historic brewery best known for its acclaimed Zaku line. The name Zaku, meaning "to create," reflects the brewery's commitment to continuous refinement and craftsmanship. Guided by the belief that the value of sake is created not only by the brewer but by everyone involved, from rice growers to those who share it, Shimizu Seizaburo Shoten combines tradition with innovation to produce elegant, expressive sake that has become a benchmark for modern Japanese brewing.

More info on the way!

Located in Katsunuma, Yamanashi Prefecture, approximately an hour and a half west of Tokyo, Katsunuma Jozo is surrounded by the majestic natural beauty of mountains including Mt. Fuji. Founded in 1937, it is a family-run winery that began producing wine privately alongside its silk-reeling business. The current president is the fourth generation of the family. Our flagship brand, Aruga Branca, specialises in the Koshu grape variety.

We practise winemaking that respects the characteristics of the terroir and have received consecutive awards at international competitions since the 2000s. One of our greatest strengths is our industry-leading ability to source high-quality grapes, supported by the strong relationships of trust we have built with our contracted grape growers over many years.

Our wines, characterised by rich fruit flavours and beautiful acidity, pair exceptionally well with Japanese cuisine and are highly regarded at Michelin-starred restaurants and high-end sushi restaurants both in Japan and overseas.

We are also committed to wine tourism that makes the most of the unique characteristics of the local region. We operate a restaurant inspired by a church called ‘Kaze’ (‘Wind’), where guests can enjoy pairings of local ingredients with Aruga Branca wines.