Blog – Page 12 – Bacchus Global

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Umami in the Glass

The Fifth Taste in Cocktails, and Kouji’s Place Behind the Bar in 2026 For generations, the architecture of a cocktail relied on four pillars: sweetness, acidity, bitterness, and saltiness. Today, umami—the fifth taste—is quietly establishing itself as a defining element within the glass. According to a survey conducted in early 2026 by the U.S. drinks […]

Perspectives

Thailand’s Shift into a “Super-Aged Society”

The Quiet Transformation of Bangkok’s Premium Beverage Culture A Country Where One in Five Citizens Is Now Over 60 In 2026, Thailand crossed a major demographic threshold. People aged 60 and above now account for more than 20% of the population, placing the country in the category internationally known as a “super-aged society.” At first glance, […]

Perspectives

Diverging Paths in the Wine Market

Understanding the Rise of Organic Viticulture The global wine market is currently navigating a period of nuanced transformation. Within the broader category of wine, two distinct trajectories are emerging. A recent market analysis by data intelligence firm TasteWise contextualizes this evolution. In France, for example, while overall wine consumption saw a decline in 2023, the […]

Perspectives

At −2°C for 26 Days, Then Into a −7°C Warehouse

20,880 Temperature Records Tell the Story of a Cold Chain from Japan to Bangkok Let’s start with one number: 20,880. That is the number of temperature readings recorded by a single temperature logger inside one refrigerated shipping container as it traveled from a warehouse in Japan to a warehouse in Bangkok—every two minutes, over roughly 29 […]

BORN

The 1963 Junmai Revelation

The Philosophy Behind Kato Kichibee Shoten’s “Born Dreams Come True” In Japan’s sake industry of the 1960s, a method known as sanbai zōjō—literally “triple-volume brewing”—was widely utilized. It involved taking sake originally brewed from rice and rice koji, then adding distilled alcohol, sugars, acidulants, and other ingredients to increase the final yield by as much as […]

Perspectives

Beyond the Terminology

Four Principles for Curating a Meaningful Sake Menu in Bangkok The Evolution of Bangkok’s Dining SceneThe landscape of Bangkok’s gastronomy is subtly shifting. Japanese sake, once confined to traditional establishments, is now finding a home in French bistros, Italian trattorias, and contemporary Thai dining rooms. While the presence of sake has grown significantly, a familiar […]

Perspectives

The 50% Juice Decision

IThree Approaches Behind Heiwa Shuzo’s “Tsuru-Ume Yuzu” A typical yuzu liqueur is said to contain around 5% fruit juice on average. For years, that figure represented the industry standard: the point where drinkability, cost, and shelf stability meet. Heiwa Shuzo’s “Tsuru-Ume Yuzu” elevates this proportion to 50%—a remarkable shift from the standard. It represents an […]

Perspectives

From 5°C to 55°C

The Legacy of Sake’s Language and the Ten Names of Temperature When you order “hiya” in Japan, you get sake served at room temperature. Order “reishu,” and you get sake chilled in the refrigerator. For those familiar with Japan’s dining culture, the distinction is naturally understood. But overseas, it can often be the first point […]

Perspectives

From 30,000 to 1,000

The Sake Industry’s “Silent Retreat” and Breweries Looking to the Moon “Japanese culture is quietly disappearing.” This is how the U.S. publication Sake Industry News frames the current landscape in its 153rd issue. Once numbering 30,000, Japan’s sake breweries have now dwindled to just over 1,000. This is not a mere incremental decline; it is a profound […]

Perspectives

Pour That Demands Motion

Ikegame Shuzo’s Jelly Umeshu and the Redefined Shape of Plum Wine Before opening the bottle, a firm shake is required. While agitating a beverage is rarely customary, with “Shake-It Jelly Umeshu,” the drink simply will not pour unless you engage in this ritual. The umeshu inside has been carefully set into a delicate jelly, designed […]