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

Champagne Born From the Crow’s Vineyard

Perspectives

Champagne Born From the Crow’s Vineyard

The Story of a Family and a 0.5-Hectare Plot Protected by Stone Walls A Family Name That Means “Crow” in Finnish In the Côte des Blancs, one of Champagne’s most renowned regions, the Waris family lives in the village of Avize, one of the area’s 17 Grand Cru villages. “Waris” means “crow” in Finnish. The family […]

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Three meters underground in the tropics

Perspectives

Three meters underground in the tropics

Where Thai single malt and Japanese whisky intersect “Can whisky really be made in Asia?” This is the very question that was once posed to Japanese whisky. In 1923, when the Yamazaki Distillery began operations, many doubted whether authentic whisky could be produced anywhere outside Scotland. About a century later, Japanese whisky has become a […]

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Elevating Burgundy’s “Forgotten Grape”

Domaine de Villaine

Elevating Burgundy’s “Forgotten Grape”

A Half-Century of Dedication to a Unique Village AOC The White Grape Long Overshadowed by Chardonnay When people think of white Burgundy, Chardonnay is what usually comes to mind. Meursault, Chablis, Puligny-Montrachet—each is a celebrated wine born from Chardonnay. But Burgundy has another white grape variety: Aligoté. For a long time, Aligoté was treated as a […]

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Beyond the 2021 Late Frost

Domaine Grand Veneur

Beyond the 2021 Late Frost

The Resilience of Châteauneuf-du-Pape’s Old Vines A Southern Rhône Legacy Since 1826 Châteauneuf-du-Pape stretches across the southern bank of the Rhône River in southern France. The Jaume family’s history of grape growing here began in 1826, when Mathieu Jaume first established vineyards on this land. For nearly two centuries, six generations of the family have continued […]

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Defining “Authentic Japanese Whisky”

Perspectives

Defining “Authentic Japanese Whisky”

The Implications of the GI Application The Question Behind the Label For years, the origins of liquids labeled as “Japanese whisky” lacked strict legal definition, historically allowing imported spirits to be blended domestically and presented under a Japanese label. This ambiguity is now poised to change fundamentally. On March 27, 2026, the Japan Spirits & Liqueurs […]

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The Umami Evolution

Perspectives

The Umami Evolution

Fermented Seasonings and the “Fifth Taste” at the Bar From Sweetness to Depth In 2026, a quiet transformation is unfolding across bar counters around the world. Before bartenders even reach for the shaker, they are dissolving miso, measuring shio koji, and adding drops of soy sauce. Such scenes have become a natural part of the modern […]

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The “Third Act” of Umeshu

LIQUEUR

The “Third Act” of Umeshu

Craftsmanship and Japan’s Heritage Liqueur The “Third Act” of Umeshu: Craftsmanship and Japan’s Heritage Liqueur A Heritage Reimagined For generations, umeshu has been quietly associated with large glass jars in family kitchens—a gentle liqueur steeped in rock sugar and time. Today, this heritage drink is entering its “third act.” Moving beyond its history as a homemade […]

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The Quiet Revolution of Sparkling Sake

Perspectives

The Quiet Revolution of Sparkling Sake

“Awa Sake” Opens a New Frontier for Fine Bubbles Within the bubbles lives another philosophy of brewing. When people hear “sparkling sake,” many still picture a sweet, lightly fizzy drink. But in 2026, a movement is quietly spreading from Japan’s breweries to the rest of the world—one that fundamentally overturns that image. At the heart […]

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The Flourishing Sake Scene in Bangkok

Perspectives

The Flourishing Sake Scene in Bangkok

Inside Southeast Asia’s Premier Sake Destination An exclusive curation of rare labels graces the counter. Throughout 2025 and 2026, bespoke sake lounges and fine-dining establishments have elegantly proliferated across Bangkok. The era of sake being relegated to a mere footnote on an izakaya menu has gracefully transitioned into a new epoch—one where the sake itself […]

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Maintaining −2°C Across the South China Sea

Perspectives

Maintaining −2°C Across the South China Sea

29 Days of Logged Proof What’s Behind “It’s the Same Label, but Tastes Different”? For those who appreciate sake in Bangkok, a subtle question often arises: the impression you had when tasting at the brewery somehow differs from what you get when you open the same bottle in Thailand. In many cases, the answer lies in […]

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Discover the culture behind every bottle

We share brewery stories, tasting notes and the craft of koji & fermentation — for educational and cultural purposes only.

เราถ่ายทอดเรื่องราวจากผู้ผลิต บันทึกรสชาติ และศาสตร์แห่งโคจิและการหมัก — เพื่อการศึกษาและวัฒนธรรมเท่านั้น

EVENT INFORMATION Queen Sirikit National Convention Center
Bangkok Nippon Haku 2026
Event information