A Bacchus Global Editorial Feature
KANPAI
THAILAND
2026
THE SAKE STAIRCASE
Materials. Methods. Makers.
A weekly editorial series examining Japanese brewing and distilling traditions, one structure at a time.
An editorial guide to KANPAI THAILAND
What lies beneath the category name?
KANPAI THAILAND brings producers, categories and production histories into one setting. Each episode begins with verified information and one central question: what materials, methods and makers lie beneath the category name?
Start with the map · Episode 00
The Map Before the Staircase
Five steps, read as different production logics.
Explore the mapLatest · Makers’ Choices No.13 · Sake
Crafted in Unison
AKABU SHUZO · THREE SAKE DESIGNS
Read the articleThe Sake Staircase
Five Steps.
No Ranking.
The staircase is a reading framework, not a hierarchy. Each step isolates a different production principle.
Sake
Rice, water, koji, yeast and fermentation.
Shochu
Koji-based fermentation, followed by distillation.
Umeshu
Fruit, a base alcohol and time.
Liqueur
A base alcohol shaped by additional materials.
Craft
Gin and beer informed by brewing and distilling knowledge.
The complete KANPAI editorial series
All Episodes
KOTSUZUMI Plumtonic Baishin
By Nishiyama Shuzojo
Haiku, artistic collaboration and Tamba brewing history.
Read the story
BORN
By Kato Kichibee Shoten
A name adopted in 1963, rice polishing and sub-zero maturation.
Read the story
DAIYAME
By Hamada Syuzou
Koji, fermentation and distillation through a Kagoshima shochu.
Read the story
Yoroshiku Senman Arubeshi
By Hakkaisan Brewery
Fresh sake lees, distillation and more than three years of maturation.
Read the story
ARAGOSHI Umeshu
By Umenoyado Sake Brewery
Steeped plum flesh returned to the finished structure.
Read the story
ohoro GIN Standard
By Niseko Distillery
Four official clues reveal how botanicals, water and place meet in the published information.
Read the story
HEIWA CRAFT Pale Ale
By Heiwa Shuzo
Rice and malt follow different paths, joined by the same water and fermentation knowledge.
Read the story
SHICHIKEN Hakushin
By Yamanashi Meijo
Rice polished to 27%, Hakushu water and one year at −5°C reveal a sequence of production choices.
Read the story
HANEYA KIRABI
By Fumigiku Sake Brewery
Four-season brewing widens the calendar; nakagumi narrows the selected portion.
Read the story
SHIRAKANE-NO-TSUYU
By Shirakane Shuzo
Sweet potatoes are washed, peeled and inspected one by one before entering the secondary mash.
Read the story
KID Junmai Ginjo Karakuchi Kid
By Heiwa Shuzo
Koji rice at 50% and kake rice at 55% record two polishing decisions within one sake.
Read the story
SASSHU SEKITOBA MATCHA
By Hamada Syuzou
Kagoshima-grown matcha and green tea enter during fermentation; distillation and blending shape the final structure.
Read the story
BORN Gold
By Kato Kichibee Shoten
“Unfiltered” is read against pressing, maturation, activated-carbon adjustment and heat treatment.
Read the story
UMEYOSHI
By Kishu Honjo Umeyoshi
Four umeshu expressions begin with four different foundations: awamori, brandy, kusu and whisky.
Read the story
The Spectrum of Junmai Daiginjo
By Tatenokawa Shuzo
Three polishing ratios reveal the design range within one Junmai Daiginjo category.
Read the story
Five Years, Two Vessels
By Oyama Yume Kobo
Three years in tanks, followed by two years in Nikka whisky casks.
Read the story
13% ABV and Still Genshu
By Matsui Sake Brewery
Genshu is defined by post-production dilution, not alcohol strength alone.
Read the story
Each Botanical. Its Own Conditions.
By Kanegasaki Yakusou Shuzo
Maceration time and base-spirit strength are considered by botanical.
Read the story
Matching Vision to Craft
By SAKE HUNDRED
BYAKKO BESPOKE and NIKO begin with different brewing partners.
Read the story
Crafted in Unison
By Akabu Shuzo
A young team learns the work together and carries one brand across three sake designs.
Read the storyAt KANPAI THAILAND 2026
The Current Official Selection
The confirmed Bacchus Global section of the KANPAI THAILAND 2026 exhibitor list contains 17 numbered exhibitor entries.
The Sake Staircase and Makers’ Choices are editorial series. Episode count and exhibitor-entry count do not correspond one-to-one: some producers appear in more than one story, while Hakkaisan Brewery and Niseko Distillery share one exhibitor entry.
28–30
AUG
2026
Event information
KANPAI THAILAND 2026 at NIPPON HAKU Bangkok
Queen Sirikit National Convention Center, Bangkok
ศูนย์การประชุมแห่งชาติสิริกิติ์ กรุงเทพฯ · 28–30 สิงหาคม 2026
เทศกาลสาเกและโชชูจากญี่ปุ่น ภายในงาน NIPPON HAKU BANGKOK 2026 · ผู้ผลิตจากญี่ปุ่น 40 ราย
Schedules, venue information and other event details are maintained by the organizer.
Free admission — registration via the organiser
เข้าฟรี — ลงทะเบียนผ่านผู้จัดงาน
This page is intended solely to provide factual information about cultural context, production methods and event information. It is not intended to advertise, promote, recommend or encourage the consumption or purchase of alcoholic beverages. Participating producers, listed products and event details may change before the event. This content is intended for persons aged 20 and over.
หน้านี้จัดทำขึ้นเพื่อเสนอข้อมูลข้อเท็จจริงด้านวัฒนธรรม กระบวนการผลิต และข้อมูลงานเท่านั้น มิได้มีวัตถุประสงค์เพื่อโฆษณา ส่งเสริมการขาย หรือสนับสนุนการบริโภคหรือการซื้อเครื่องดื่มแอลกอฮอล์ รายชื่อผู้ผลิต ผลิตภัณฑ์ และรายละเอียดงานอาจเปลี่ยนแปลงก่อนวันจัดงาน เนื้อหานี้สำหรับผู้มีอายุ 20 ปีขึ้นไป
