As production systems change, how should traditional, cultural craft become a place people want to work?
In 2026
In 2026, session 9 asked what it takes for toji and kurabito to make brewing a lifelong job. What was heard, though, was the experience of those who managed to stay.
What 2027 asks
Sake and Japanese wine are both fermented brews, but they sit differently as industries. Sake is spoken of as a traditional industry and as culture. Japanese wine is an imported culture, sits in a promotion category, and in business terms is closer to a start-up. Shochu and craft sake each occupy their own place on that axis. Where norms are not filtered through tradition, both working conditions and gender gaps should look different. The same question set across industries is how we find where the conditions worth working under actually are.
How the evidence is gathered
An anonymous survey across industries, with an organisational and an individual ballot. Answers are processed statistically; no business or individual is named.
