Journal

Blog

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

Bar

Why Kouji Is Emerging as a Key Ingredient in Cocktails

Beyond Sweetness and Acidity For a long time, cocktails have been built on a foundation of sweetness and acidity—the balance between sugary syrups, citrus tang, and the alcoholic backbone of spirits. These three elements have largely defined the structure of modern mixology. But in bars around the world in 2026, a new dimension is being embraced: umami. In a 2026 flavor trend survey conducted by U.S. beverage media outlet VinePair, which gathered insights from 30 prominent bartenders, koji-derived ingredients repeatedly surfaced. Amazake, miso, shio koji, yuzu kosho—these fermented elements are now being explored as foundational components in cocktail construction. Around the same time, Southern Glazer’s Wine & Spirits highlighted the growing influence of Asian flavor profiles as a defining trend for the year.

Drink

A Gneiss Vineyard Reshaping the Narrative of Muscadet

An age-worthy white crafted by a fifth-generation vigneron in Monnières, within the Loire Valley

Drink

The Evolution of Sake: From Export to Local Brewing

Explore how overseas breweries are changing sake from a Japanese export into a locally brewed drink shaped by water, climate and community.

Drink

The Dawn of a New Era

The Stock Exchange of Thailand is considering lifting its long-standing ban on listing alcohol-related companies, signaling a shift in how industries historically categorized as “sin stocks” are perceived after more than two decades.

Drink

Preserving a Legacy in Alsace

One of the Village’s Oldest Winegrowing Families In Alsace, in northeastern France near the German border, the Vosges Mountains block rain clouds from the west, creating one of the driest and sunniest climates in the country. In the small village of Ammerschwihr, the Heitzmann family has been quietly growing grapes since 1804. The vineyard has been passed down through seven generations, and today the estate is guided by Laurence Heitzmann. Across roughly 12 hectares, the family cultivates nine grape varieties, including Riesling and Gewürztraminer. They also hold precious parcels in two of Alsace’s 51 Grand Crus: Kaefferkopf and Schlossberg. With only 51 Grand Cru sites in all of Alsace, it is a rare distinction for a family-run domaine to steward land in two of them.

Drink

Beyond the Numbers

A Quiet Global Expansion Recent figures from the Japan Sake and Shochu Makers Association reveal that in 2025, Japanese sake found its way to 81 countries and regions. With an export value nearing ¥45.9 billion—nearly doubling over the past five years—the global resonance of this traditional craft continues to deepen. Yet, the official count of 81 countries only tells part of the story, as it solely reflects formal customs data. The true footprint of sake extends much further. For instance, Katokichibee Shoten, a venerable brewery in Sabae City, Fukui Prefecture, shares its celebrated “Born” label with 108 countries. Through diplomatic channels and quiet intermediary trade, sake is bridging cultures far beyond what official statistics capture.

Drink

Sake Contains No Tannins

Harmony with French Cuisine—and Its Limitations People often say that sake pairs well with French cuisine. Delicate umami, gentle acidity, and the smooth texture derived from rice—those qualities certainly make it so. But when sake is matched against the true mainstream of French cooking, it reveals a structural contrast. It possesses no tannins. Wine contains tannins, the bitter, astringent compounds extracted from grape skins and barrels. These compounds cut through fat and serve as the “backbone” that brings harmony to complex sauces. Because sake naturally lacks this backbone, pairings with French dishes rich in butter or cream can sometimes feel blurred or unfocused. Yamanashi Meijo, a brewery in Hakushu, Hokuto City, Yamanashi Prefecture, confronted this culinary challenge. Founded in 1750, this brewery has dedicated over 270 years to the craft of sake. Their chosen approach was the integration of cherry wood barrels.

Drink

Reflections on the Spring Price Revisions

Understanding the True Value of Sake April 2026: A Wave of Price Revisions In April 2026, a major wave of price revisions swept through Japan’s alcoholic beverage industry. The major manufacturers alone raised prices on hundreds of items, and across the food sector as a whole, more than 2,500 products were subject to price increases that […]

Drink

Japan’s “Golden Generation” of Sake

The Evolution of Brewers Reflected in CRAFT SAKE WEEK’s 10th Anniversary 130 Breweries Convene in Roppongi From April 17 to 29, 2026, CRAFT SAKE WEEK 2026 will be held at Roppongi Hills Arena in Tokyo. Spearheaded by Hidetoshi Nakata, the event marks its 10th anniversary this year. Spanning a record 13 days, it will feature an […]

Drink

Serving Umeshu from a Glass Amphora

A Long-Established Tamba Brewery’s Approach to Experience An Inspiration Rooted in Italian Antiquity Nestled within the quiet, mountainous landscape of Tamba City, Hyogo Prefecture, Nishiyama Shuzo has been brewing sake since 1849. While it is not unusual for a sake brewery to produce umeshu, the product this brewery released in 2006 departed significantly from conventional paradigms […]

Age Verification