Blog Archive - Page 11 of 52

Bruno Paillard

Same Design, Different Time: Why Bruno Paillard’s Cuvée 72 Is Named for 72 Months

Champagne is typically understood through the prism of grape varieties, terroir, or harvest years. Yet a compelling question arises when those environmental variables are held completely constant: what happens when time alone is varied?

Drink

Before Stories Inflate: The Quiet Necessity of Verification

“People choose based on the story, not the quantity.” In Bangkok’s food and beverage landscape, this philosophy has quietly reshaped menus and conversations alike. Where was it made? What guides the artisan? What is the source of the water?

Blog

13% ABV and Still Genshu: KAGURA Junmai Clear Without Post-Production Dilution

The word genshu is often associated with sake at a high alcohol level. Yet Matsui Sake Brewery in Kyoto produces KAGURA Junmai Clear Non-filter Nama-Genshu at 13% ABV.

Drink

Bangkok Leads with Eight Bars: Three Ways “Asia’s 50 Best Bars 2026” Reflects How Regional Strength Is Built Over Time

On July 28, 2026, the highly anticipated “Asia’s 50 Best Bars” list was revealed in Macau. The regional edition of the globally recognized awards ranked 50 exceptional establishments from across Asia.

Drink

Orange Wine: Look Beyond Color to Method | Skin-Contact Whites Emerging in Bangkok

At wine bars across Bangkok, amber-hued white wines are becoming an increasingly common sight.

Drink

What Kusu Means: Okinawa’s Culture of Home-Aged Awamori and the Idea of Inheriting Time

Kusu is more than aged awamori. Okinawa’s home-aging culture, ceramic jars and shitsugi reveal how families preserve and inherit time.

Drink

Why Cheese and Sake Resonate: A Shared Transformation Through Fermentation

In Bangkok’s bistros, pairing wine with cheese has long been a familiar ritual. As imported wines have become more widely available, a growing number of restaurants have begun serving European cheeses alongside high-quality natural wines.

Blog

Five Years, Two Vessels: Oyama Yume Kobo’s “Yumehibiki”

When you hear “aged for five years,” you might picture a single liqueur resting quietly in the same vessel for the entire period. But Oyama Yume Kobo’s “Yumehibiki Nikka Barrel-Aged Umeshu ｜ 5-Year Aged” does not spend all five years in one place.

Drink

Sake “Koshu” Has No Definition Under Japan’s Liquor Tax Act: How Awamori “Koshu” Differs

Some bottles of sake bear the mark of koshu, or “aged sake.” It is natural to assume that such a label denotes a spirit matured over many years. Yet, a fundamental question remains: how long must sake age before it earns the designation of koshu?

Drink

Rethinking Umeshu: Three Structural Insights for the Cocktail Glass

“Isn’t umeshu basically a fruit liqueur meant to be served on its own｜and therefore difficult to use in cocktails?” It’s a reasonable question for bars in Bangkok considering Japanese umeshu. It is sweet, and many expressions possess a lower alcohol content than whisky or gin.

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