Journal

Blog

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

Drink

From Cherry Blossom Yeast to Katsuobushi: The Okinawan Ingredients and Craft Behind LEQUIO

Awamori, liqueur, and rum follow distinct paths of creation. Tracing how they are made reveals shared ingredients and the work of the people behind them.

Drink

A Neighbor Complained About the Noise. That’s Why the Bar Is Hidden.

In June 2024, Wine Enthusiast published a feature on hidden bars around the world, including Florería Atlántico in Buenos Aires. According to the magazine, the bar was created by mixologist Renato Giovannoni and restaurateur Julián Díaz, and it conceals its entrance.

Drink

Why Wine Professionals Study Sake at the Source

Seeing how sake is made and speaking with the people who make it can help wine professionals explain it in clear, accessible terms.

Food

What Types of Restaurants Are Growing in Thailand’s Foodservice Market?

Navigating Growth and Operational Needs across Delivery Kitchens and Dine-in Establishments

Drink

Two Paths from a Single Grain: Barley Shochu and Malt Whisky

The difference begins before the amber color develops. Two approaches to saccharification: malt and koji.

Drink

Why Bangkok Bars Ask: “Why Japanese Spirits?”

Ingredients, classics, sustainability. What a bar chooses to serve reflects what it values.

Drink

Bangkok Named the World’s Top City for Nightlife: What Sets It Apart?

What does Bangkok’s top nightlife ranking actually measure? Explore the survey, the city’s varied evening spaces, and the role of human connection.

Drink

What Distinguishes Origarami from Nigori Sake?

What separates origarami from nigori sake? Explore sediment, pressing and heat treatment, and why cloudiness alone does not determine sweetness or carbonation.

Drink

Two Expressions, One Orchard: The Craft of Wakayama Umeshu

Fuu uses hon-mirin, while Yii uses craft gin. Explore the base ingredients, sources of sweetness and network of producers behind CU9’s two umeshu.

Drink

A Four-Day Craft: The Okinawan Spirit Behind Edinburgh’s Winning Cocktail

An Edinburgh cocktail competition leads back to Okinawan koji making. Explore the four-day process behind Yokka Koji and the role of production knowledge in bartending.

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