Journal

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

Bar

Umami in the Glass

The Fifth Taste in Cocktails, and Kouji’s Place Behind the Bar in 2026 For generations, the architecture of a cocktail relied on four pillars: sweetness, acidity, bitterness, and saltiness. Today, umami｜the fifth taste｜is quietly establishing itself as a defining element within the glass. According to a survey conducted in early 2026 by the U.S. drinks […]

Thailand’s Shift into a “Super-Aged Society”

Drink

Thailand’s Aging Society Is Quietly Changing Bangkok’s Premium Alcoholic Beverage Market

More than 20% of Thailand’s population is aged 60 or above. Its super-aged threshold of roughly 28% is projected around 2033, according to NESDC.

Drink

France’s Wine Consumption Fell While Its Organic Wine Market Grew

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

Four Principles for Sake Menus at Bangkok’s Non-Japanese Restaurants

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

Tsuru-Ume Yuzu: Starting with the Fruit

The official Premier Wakayama product listing describes Heiwa Shuzo’s Tsuru-Ume Yuzu as a liqueur made with fresh yuzu juice from Wakayama Prefecture.

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 […]

Age Verification