Takara USA, Inc. and Mutual Trading introduce the world’s first Junmai Sake made of organic rice.

A commercial super-freezer completes construction in LA, to launch the Ultra-Low Temperature Seafood (ULTS) linep of scientifically advanced, "fresher than fresh" seafood.

Mutual Trading is the first in importing a Japanese craft beer, brewed by Echigo Brewery, the first microbeer brewery in Japan.

Expanding services to better reach practicing chefs and culinary enthusiasts, the showroom is rebranded, becoming Japanese Culinary Center. The facility is now the MTC Kitchen showroom, located near the Grand Central Station.

Sake School of America is launched to grow the Japanese alcoholic beverage category, to educate servers, and to support the business owners carrying Jizake. The School is associated with Sake Service Institute (SSI), Wine & Spirits Education Trust (WSET), Japan Sake Association (JSA), Society of Wine Educators, and brewery trade associations. To date, over 2,500 students have been certified on courses covering sake, shochu, and wine.

New York Mutual Trading enters the new e-commerce business model, setting up online sales website to reach beyond the eastern region. The site features non-food items from Japanese knives, disposable chopsticks, to super freezers. Later food items were added to the line-up.

With this fifth location move, New York Mutual Trading triples in space to 145,000 square feet.

The operation is set up with a retail shop and wholesale businesses, and to serve as hub to nearby Latin country destinations.

Founded by Noritoshi Kanai, chairman of Mutual Trading, and Chef Katsuya Uechi, owner of the Katsu-Ya Group, the School aims to promote true Sushi and Washoku culinary art, as well as to safeguard the future growth of Sushi and Washoku culinary form.