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Stories of makers, ingredients, places and the decisions behind Japan's most compelling drinks.

Drink

More Than a Downturn

How Bordeaux Is Quietly Navigating a Systemic Shift More Than a Downturn: How Bordeaux Is Quietly Navigating a Systemic Shift When one thinks of Bordeaux, images of the world’s most revered red wine region naturally come to mind—a historical benchmark of excellence in the viticultural world. Yet today, this storied region faces profound tremors. Philippe […]

Drink

The Shift in Perspective

Why Asia’s Heritage Brewers Are Embracing the Non-Alcoholic Era The Shift in Perspective: Why Asia’s Heritage Brewers Are Embracing the Non-Alcoholic Era A Subtle Transformation Redefining the Region’s Beverage Landscape In Asia’s beverage market, long-held assumptions are quietly dissolving. Major manufacturers, having spent decades perfecting the craft and distribution of alcoholic beverages, are now reallocating […]

Drink

Sake Kasu

The Untapped Essence Quietly Reshaping Global Gastronomy Sake Kasu: The Untapped Essence Quietly Reshaping Global Gastronomy When sake is made, something of profound value is always left behind. As rice, rice koji, water, and yeast ferment together over time, the liquid is eventually pressed away. What remains is sake kasu—or sake lees. White, soft, and […]

Drink

The Measure of True Hospitality

Yamanashi Meijo’s “Shichiken” and the Rebirth of Daigahara-juku The Measure of True Hospitality: Yamanashi Meijo’s “Shichiken” and the Rebirth of Daigahara-juku There was a time when travelers journeyed on foot. Along the Koshu Kaido, which connected Edo and Kofu, post towns offered weary travelers a place to rest. One of them was Daigahara, in present-day […]

Drink

A Journey Restored

ow Nakijin Distillery’s “Sennen no Hibiki” Completes the Awamori Circle A Journey Restored: How Nakijin Distillery’s “Sennen no Hibiki” Completes the Awamori Circle The narrative of this exceptional spirit begins with the grain itself. The rice used in “Sennen no Hibiki,” an awamori produced by Nakijin Distillery, which was founded in 1948 in Nakijin Village, […]

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The Truth of the Everyday Pour

Insights from SAKE COMPETITION 2026 The Truth of the Everyday Pour: Insights from SAKE COMPETITION 2026 While the world of sake is no stranger to accolades, SAKE COMPETITION holds a distinct place of privilege. Here, the liquid under scrutiny is not a rare, bespoke masterpiece crafted solely for a panel of experts. Instead, it is […]

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Rethinking the Rules

Why Thai Cuisine Demands a New Wine Language Rethinking the Rules: Why Thai Cuisine Demands a New Wine Language At a Bangkok dining table, the conventional Western rules of wine pairing often falter before the meal even begins. Faced with a shared spread of Thai dishes, the traditional binary of “fish or meat” feels fundamentally […]

Drink

Time as an Ingredient

How Kotsuru Ume Redefines the Aging of Umeshu Time as an Ingredient: How Kotsuru Ume Redefines the Aging of Umeshu Umeshu has traditionally been a drink enjoyed relatively soon after it is made. Green plums are steeped in sugar and alcohol, then consumed after a few months, or at most a few years. That is […]

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The New Dialogue

How KANPAI THAILAND 2026 Reflects the Evolution of Japanese Alcohol Marketing The New Dialogue: How KANPAI THAILAND 2026 Reflects the Evolution of Japanese Alcohol Marketing There was a time when a single social media post, paired with an evocative image, could seamlessly bridge the gap between a brand and its audience. In Thailand’s evolving landscape, […]

Drink

Wine Reclined, Sake Upright

The Logic of Bottle Orientation in the Cellar Wine Reclined, Sake Upright: The Logic of Bottle Orientation in the Cellar In restaurant cellars in Bangkok, it is not unusual to see wine and sake stored side by side within the same refrigerated spaces. Look closely, however, and you will notice that the bottles are positioned […]

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