Journal

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

KAGURA

Striking Water, Reviving a Brewery

Every ten meters they drilled, Matsui Shuzo’s fourteenth-generation head, Yatsuho Matsui, tested the water they brought up. He continued until they reached a depth of fifty meters, where he finally rediscovered the same underground water vein once used for brewing sake. It was 2009.

Blog

Not Grain, but Koji

Osuzuyama Distillery Rethinks What “Blended” Means Not Grain, but Koji ｜ Osuzuyama Distillery Rethinks What “Blended” Means Blended whisky is traditionally made by combining malt whisky with grain whisky. But 26 Twenty-Six, produced by Osuzuyama Distillery in Miyazaki Prefecture, quietly reimagines that familiar formula. Instead of grain whisky, it places a house-distilled spirit made from […]

Blog

Japanese Gin Thrives

How IWSC 2026 Signals a Paradigm Shift Japanese Gin Thrives: How IWSC 2026 Signals a Paradigm Shift In June 2026, the results of the gin category judging at the International Wine & Spirit Competition (IWSC) were unveiled. Only ten bottles worldwide received “Gold Outstanding,” the highest echelon of recognition in the category. Among this select […]

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“Daiyame,” the Kagoshima Spirit Whose Name Means “Healing the Day’s Fatigue”

In this series, the first step was sake. In Episode 1, through Kotsuzumi, and in Episode 2, through Born, we twice traced the world of polishing rice and brewing it into sake. In Episode 3, we move one step higher. From brewed alcohol to distilled spirits. From sake to shochu.

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An Unexpected Fragrance of Grapes

The Thoughtful Craft of Sweet Potato Robbin An Unexpected Fragrance of Grapes ｜ The Thoughtful Craft of Sweet Potato Robbin Few people would associate the aroma of grapes with sweet potato shochu. Yet at the Tokyo Whisky & Spirits Competition (TWSC) 2026, one bottle turned that unexpected contrast into its greatest strength, earning the competition’s […]

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A Shift in Gaze

A Bangkok Chef’s Journey to a 200-Year-Old Brewery A Shift in Gaze: A Bangkok Chef’s Journey to a 200-Year-Old Brewery In June 2026, reports emerged of an unexpected alliance in international hospitality. Gaggan Anand, one of Asia’s most visionary culinary figures, and Bill Bensley, the maestro of luxury resort design, announced a collaborative vision: an […]

LOIRE VALLEY

The Same Tomato, Completely Opposite Expressions

Two Perspectives from Kumamoto and Nara The Same Tomato, Completely Opposite Expressions: Two Perspectives from Kumamoto and Nara From Sweetness to Savory: The Evolution of Umami in the Glass The contemporary bar landscape is experiencing a quiet shift, moving away from conventional sweetness toward complex, savory flavor profiles rooted in salt and umami. At the […]

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The Philosophy of Kakuuchi

Culture Born Between the Shelf and the Glass The Philosophy of Kakuuchi: Culture Born Between the Shelf and the Glass Across Japan, a distinct scene quietly endures within traditional liquor shops. Bottles of local sake line the wooden shelves, while a modest counter, crafted from a single timber plank, occupies a quiet corner. Customers stand, […]

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The Brewery That Gave Up Its Name

In the realm of sake, a single number often reveals the depth of a brewer’s devotion: the rice polishing ratio. It indicates how much of each grain remains after the outer layers have been milled away.

Blog

Sake Chosen by the Hand That Brews It

Wakate no Yoake” and the Age of the Individual Sake Chosen by the Hand That Brews It: “Wakate no Yoake” and the Age of the Individual Historically, sake selection has been guided by the weight of a brand name. Celebrated heritage labels and breweries adorned with historic awards naturally commanded the center of attention. Scale […]

Age Verification