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

Drink

Removing a Mainstream Assumption

An Intellectual Shift in Cultivating Craft Culture Three Disparate Threads One morning, three pieces of material were sitting on my desk. One was a note regarding KUMA TOMATO, a unique tomato-based liqueur from Tsutsumi Distillery, a respected Kuma shochu producer in Kumamoto Prefecture. Another was a summary of Takafumi Nakanishi’s book, Next-Generation AI: Japan’s Path to Victory. […]

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Crafted for French Cuisine

Shichiken “Alain Ducasse Sparkling Sake” Founded in 1750 (the 3rd year of the Kan’en era), Yamanashi Meijo’s “Shichiken,” located in Hakushu, Hokuto City, Yamanashi Prefecture, has collaborated with Alain Ducasse, a highly respected figure in French cuisine. The result is “SHICHIKEN Selection Alain Ducasse Sparkling Sake.” Released in April 2021, this sparkling sake features a […]

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A Masterpiece from a Legend Who Cannot Drink

Noguchi Naohiko Sake Institute “Organic Rice Junmai Ginjo Unfiltered Unpasteurized Genshu 2019” Naohiko Noguchi is widely revered in Japan as the “god of sake brewing.” Born in 1932 in Ishikawa Prefecture as the third generation of a family of tōji (master brewers), he entered the sake world at 16 and became the tōji of Kikuhime at just 27 years […]

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Preserving 400 Casks

Ichiro’s Malt & Grain White Label and the 400-Year Legacy of the Akuto Family In Chichibu, Saitama Prefecture, there is a company called Venture Whisky. Its founder is Ichiro Akuto, the 21st-generation head of a sake-brewing family whose roots go back to 1625. Akuto and Venture Whisky have long been regarded in the global whisky […]

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Thailand’s 2026 Alcohol Regulations

Navigating the Evolving Landscape of Bangkok’s Gastronomy On May 12, 2026, Thailand introduced new alcohol regulations, a shift that transcends simple “stricter regulation.” On one hand, Thailand is tightening parameters around drinking and alcohol availability on trains, buses, boats, and related transport facilities. On the other, the country has embraced trial measures to ease the […]

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Fermentation in 2026

While culinary media often highlight fleeting trends like plant-based dining, low-sugar alternatives, or non-alcoholic pairings, 2026 marks a moment when one practice has quietly transcended this cycle: fermentation.

AWARD : SAKE

In the Heart of Kyoto Stands a 300-Year-Old Sake Brewery

With the slogan “Trust your own palate,” the Sake-1 Grand Prix ranks sake from breweries across Japan by votes from tasters. Held each year at Matsuo Taisha in Kyoto, it is a rare competition in the sake world where consumers’ impressions directly determine the results. At the 9th competition, held on April 19, 2026, one bottle selected for third place was Matsui Sake Brewery’s “Kagura” from Kyoto.

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The Shifting Terroir

Burgundy’s Harvest: A Changing Agricultural Rhythm In France’s Burgundy region, the start of the harvest has moved forward by an average of roughly two weeks over the past 30 years. Bordeaux is seeing the same pattern. The vendange, once a quintessential October ritual, now often begins as early as late August.

AWARD : SHOCHU

At TWSC 2026, Two SHOCHU REPUBLIC Labels Win Awards

At the Tokyo Whisky & Spirits Competition (TWSC) 2026, two labels from the export-only brand SHOCHU REPUBLIC earned awards in the shochu and awamori category. The sweet potato shochu Sweet Potato Robin received the Superior Gold Award, while the barley shochu Barley Bunny took home a Silver Award.

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Beyond the Price Tag

In October 2026, Japan’s beer tax will be reduced. While mainstream narratives often reduce this to a slight price drop for mass-market canned beer, the true beneficiaries of this reform may be Japan’s artisanal craft breweries, whose numbers have now surpassed 800 nationwide.

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