Blog Archive - Bacchus Global

Drink

Why Does a Cedar Ball Hang under a Sake Brewery’s Eaves?｜Sugidama, a Sign of Newly Brewed Sake

Why is a cedar ball hung beneath a sake brewery’s eaves? Explore how sugidama are made, their cultural origins, and what their changing leaves convey.

Food

New Restaurants, Familiar Local Places｜Reading Thailand’s 2027 Dining Guide

Read the categories in Koktail’s 2027 dining-guide awards as different ways of looking at restaurants: new openings, local favorites, longstanding places and the work surrounding a meal.

Food

Preparing for Travelers’ Meals｜Bangkok’s Peak Season and Purchasing

What guests want from a meal cannot be understood from nationality or accommodation alone. Consider how their purposes connect with a selection the kitchen and service team can handle with care.

Drink

The Aroma of Sweets as a Starting Point for a Spirit｜A Thai Bar’s Concept and a Distillery’s Production

A Thai culinary scenting tradition offers a starting point for a spirit. This article traces the connection between a bar’s concept and production at a separate distillery.

Drink

Why Is Narazuke Pickled Repeatedly?｜How Sake Lees Are Used

Why do narazuke makers replace the sake lees surrounding the vegetables? Mori Narazuke’s process shows how salt reduction, flavor development and the reuse of lees connect across four pickling stages.

For Business

Two New Labels in the Bangkok Dining & Bar Index｜TOP25 Restaurants Thailand Awards 2026 and MICHELIN Guide Thailand 2027 Bib Gourmand

On November 3, 2026, the Bangkok Dining & Bar Index added two labels: the MICHELIN Guide Thailand 2027 Bib Gourmand and the TOP25 Restaurants Thailand Awards 2026. This piece explains what each label covers, when to use the awards list or the index, and what the index can search.

Drink

While Waiting for a Brewery to Be Rebuilt｜Collaborative Brewing in Noto and Sogen

Collaborative brewing in Noto allows producers to keep working at another brewery. Tsuruno Shuzoten and Fukumitsuya’s work, alongside Sogen’s restoration, shows why brewing and exports to BG follow different timelines.

Drink

Why Higher Rice Prices Do Not Translate Directly into Higher Sake Prices

A study of sake breweries helps distinguish rising rice costs, product-price adjustments and changes in sales volume, with survey findings and simulations kept separate.

Drink

Why the History of Sake Leads to a Mountain Temple in Nara｜Sake Brewing at Shoryakuji

Shoryakuji in Nara connects temple brewing with sake today. An introduction to morohaku, the bodaimoto starter and the work that brought brewing back to the temple.

Drink

When a Brewery’s Work Extends to the Rice Fields | Shichiken and Sake’s Move Toward a “Domaine” Model

Shichiken’s rice growing offers a way to distinguish local sourcing, collaboration with farmers and brewery-managed fields, while tracing the work behind sake’s domaine model.

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