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

Drink

Diverging Paths in the Wine Market

Understanding the Rise of Organic Viticulture The global wine market is currently navigating a period of nuanced transformation. Within the broader category of wine, two distinct trajectories are emerging. A recent market analysis by data intelligence firm TasteWise contextualizes this evolution. In France, for example, while overall wine consumption saw a decline in 2023, the […]

BORN

The 1963 Junmai Revelation

The Philosophy Behind Kato Kichibee Shoten’s “Born Dreams Come True” In Japan’s sake industry of the 1960s, a method known as sanbai zōjō—literally “triple-volume brewing”—was widely utilized. It involved taking sake originally brewed from rice and rice koji, then adding distilled alcohol, sugars, acidulants, and other ingredients to increase the final yield by as much as […]

Drink

Beyond the Terminology

Four Principles for Curating a Meaningful Sake Menu in Bangkok The Evolution of Bangkok’s Dining SceneThe landscape of Bangkok’s gastronomy is subtly shifting. Japanese sake, once confined to traditional establishments, is now finding a home in French bistros, Italian trattorias, and contemporary Thai dining rooms. While the presence of sake has grown significantly, a familiar […]

At −2°C for 26 Days, Then Into a −7°C Warehouse

Drink

One Shipment: −2°C Container Setpoint and Reported −7°C Storage

A case study of one Japan–Bangkok shipment, distinguishing the −2°C container setpoint, logger readings and reported subsequent −7°C warehouse storage. Not a claim about every product or shipment.

Drink

The 50% Juice Decision

IThree Approaches Behind Heiwa Shuzo’s “Tsuru-Ume Yuzu” A typical yuzu liqueur is said to contain around 5% fruit juice on average. For years, that figure represented the industry standard: the point where drinkability, cost, and shelf stability meet. Heiwa Shuzo’s “Tsuru-Ume Yuzu” elevates this proportion to 50%—a remarkable shift from the standard. It represents an […]

Drink

From 5°C to 55°C

The Legacy of Sake’s Language and the Ten Names of Temperature When you order “hiya” in Japan, you get sake served at room temperature. Order “reishu,” and you get sake chilled in the refrigerator. For those familiar with Japan’s dining culture, the distinction is naturally understood. But overseas, it can often be the first point […]

Drink

From 30,000 to 1,000

The Sake Industry’s “Silent Retreat” and Breweries Looking to the Moon “Japanese culture is quietly disappearing.” This is how the U.S. publication Sake Industry News frames the current landscape in its 153rd issue. Once numbering 30,000, Japan’s sake breweries have now dwindled to just over 1,000. This is not a mere incremental decline; it is a profound […]

Drink

Pour That Demands Motion

Ikegame Shuzo’s Jelly Umeshu and the Redefined Shape of Plum Wine Before opening the bottle, a firm shake is required. While agitating a beverage is rarely customary, with “Shake-It Jelly Umeshu,” the drink simply will not pour unless you engage in this ritual. The umeshu inside has been carefully set into a delicate jelly, designed […]

Drink

Brewing Sake in an Era of Peace

How Heiwa Shuzo’s “Ko-Tsurume” Redefined the Language of Umeshu Through Ten Years of Aging

Bar

When Silence Takes Center Stage at Night

In April 2026, France 24 published an article titled “Listening bars blossom as the hottest new nightlife trend.” From New York and London to Paris and Bangkok, these rapidly multiplying venues across major global cities share a common DNA: vacuum tube amplifiers, large-format speakers, walls lined with analog records, united by a singular purpose: to listen to music. Their origin traces back nearly a century, to Tokyo.

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