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

Drink

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 […]

Drink

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 […]

Drink

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 […]

Drink

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 […]

Drink

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 […]

Maintaining −2°C Across the South China Sea

Drink

A Japan–Bangkok Shipment: Reviewing the Published Temperature Summary

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 […]

Drink

An Elixir Veiled in Umami

Okinawa’s “Smoky Umami Rum” Redefines the Art of Spirits The Bold Allure of Katsuobushi In the refined realm of spirits, the selection of botanicals is a profound reflection of the master distiller’s vision. While juniper, cinnamon, and cardamom have long dominated this botanical landscape, an extraordinary innovation has emerged: katsuobushi, the quintessential Japanese dried bonito. Crafted upon […]

Drink

Yumezukuri

A Promise Between the God of Sake Brewing and the Man Entrusted with Hibiki In December 2023, at the Commissioner for Cultural Affairs Awards ceremony, two master craftsmen from entirely different worlds exchanged words for the first time. One was Naohiko Noguchi. Born in Noto, Ishikawa, in 1932, he devoted himself to sake brewing from […]

Bar

Zebra Striping

The Sophisticated 2026 Art of Alternating “Drinking” and “Not Drinking” Like the striking contrast of a zebra’s stripes In 2026, a quiet yet profound shift is gracing bar counters worldwide. An artisanal gin and tonic to begin, followed by a botanical zero-proof soda, and perhaps a refined glass of sake for the third—within a single soirée, […]

Drink

How Kouji Is Redefining Global Haute Cuisine

The Ascent of Japan’s “National Fungus” to Global Culinary Stardom In 2026, there is one keyword no discerning dialogue on global gastronomy is complete without: “Kouji.” Michelin-starred establishments have heralded fermentation and a revival of fire-based cooking as two of the year’s defining movements, and even the James Beard Foundation’s restaurant trend forecast highlights Kouji-infused […]

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