DRINK BLOG

Drink
Awamori in 30 Seconds: Understanding Okinawan Brewing Through Thai Rice
Explain awamori through Thai rice,

Bar
When Soy Sauce and Mirin Become Cocktail Ingredients: A Case Study from Tokyo International BarShow 2026
At Tokyo International BarShow 2026,

Drink
Fermented Shrimp Paste in Dessert|How an Ingredient’s Role Redefines Flavor
Fermented shrimp paste in dessert

Drink
Umeshu Starts in the Orchard: Three Decisions Shaping the Bottle at Kishu Honjo Umeyoshi
Kishu Honjo Umeyoshi grows its

Drink
Mugishiru Wins the President’s Prize at Kura Master 2026|Grain and Toasted Bread Aromas
Mugishiru received the Kura Master
