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

Drink

The Logic of the Seto Inland Sea

Sakurao Gin Limited and the Journey of Jigōzen Oyster Shells The Logic of the Seto Inland Sea: Sakurao Gin Limited and the Journey of Jigōzen Oyster Shells Along the coastline of Hatsukaichi City in Hiroshima Prefecture lies Jigōzen. A serene port town facing the sacred island of Miyajima across the water, it sits at a […]

Drink

The Invisible Spirit

What Miyazaki Shochu’s Global Expansion Asks Us to Consider The Invisible Spirit, What Miyazaki Shochu’s Global Expansion Asks Us to Consider On January 28, 2026, Miyazaki Prefecture hosted MIYAZAKI SHOCHU CONNECT. Facilitated by JETRO (Japan External Trade Organization), the gathering invited buyers from the United States, the United Kingdom, India, and Singapore to engage directly […]

Drink

A New Geography of Sake

How Southeast Asia is Shaping the Future of Brewing A New Geography of Sake: How Southeast Asia is Shaping the Future of Brewing When picturing the primary destinations for Japanese sake, established markets like China, the United States, and South Korea often come to mind. Yet, a quieter shift is occurring. According to the Japan […]

Drink

A Nuanced Shift in the Glass

Japanese Umeshu in Bangkok’s Michelin-Starred Dining Scene A Nuanced Shift in the Glass: Japanese Umeshu in Bangkok’s Michelin-Starred Dining Scene Fine dining and wine have long been inseparable. As a tasting menu progresses, a sommelier selects beverages to complement each course. That model has remained largely unchanged, even at Bangkok’s Michelin-starred restaurants. Yet, a subtle […]

Drink

In the Quiet of the Royal Palace

June 5, 2026, Bangkok. A delegation in formal attire, distinguished by subtle purple emblems, was ushered into a reception room of the Thai Royal Family. Within the dignified stillness, two bottles of sake rested on a table: Juyondai Gold Label and SAKE HUNDRED Byakko.

Drink

The Molecular Harmony of Sake and Foie Gras

How Koji Shapes Aroma The Molecular Harmony of Sake and Foie Gras: How Koji Shapes Aroma Sake is increasingly sharing space with wine on the menus of Bangkok’s fine dining establishments. Previously, its appeal was often framed in purely sensory terms: “It offers a Japanese nuance,” or “It feels light on the palate.” Recently, however, […]

BENIOTOME

Four Years in the Blind Tasting Arena

The Pedigree of Beniotome STANDARD, the World’s Pioneering Sesame Shochu Four Years in the Blind Tasting Arena, The Pedigree of Beniotome STANDARD, the World’s Pioneering Sesame Shochu The name “Beniotome STANDARD” has graced the results of the Tokyo Whisky & Spirits Competition (TWSC) for four consecutive years. Yet, a closer examination of this record reveals […]

Drink

The Limits of “Carbon Neutral”

Wine Regions and the Philosophy of Regenerative Agriculture The Limits of “Carbon Neutral”, Wine Regions and the Philosophy of Regenerative Agriculture As 2026 begins, a distinct phrase is quietly emerging on the labels of progressive wineries across Europe and North America. Alongside established certifications such as “Organic” and “Biodynamic,” the words “Regeneratively Grown” are now […]

Drink

The True Vernacular of the Land

Honkaku Shochu as ‘Jizake’ The True Vernacular of the Land: Honkaku Shochu as ‘Jizake’ The term “jizake”—often translated simply as “local sake”—has long been synonymous with nihonshu. Found on izakaya menus and liquor shop shelves, it is naturally accepted as a reference to traditional brewed rice wine. Yet, a deeper engagement with honkaku shochu (single-distilled, […]

Drink

The Four-Year Journey of Fubaika

A Quiet Triumph at TWSC 2026 The Four-Year Journey of Fubaika, A Quiet Triumph at TWSC 2026 In May 2026, the Tokyo Whisky & Spirits Competition (TWSC) recognized a single rice shochu with both its Highest Gold Award and the category’s top honor, “Best of the Best.” This distinction went to Hakkaisan Honkaku Rice Shochu […]

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