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

Drink

Gin Born in the Birthplace of Sake

How Umenoyado Shuzo Elevated “Sake” into an Exquisite Botanical Nestled at the foot of Mt. Katsuragi in Nara Prefecture—the southwestern edge of the Yamato Basin—lies Umenoyado Shuzo. Founded in 1893 (Meiji 26), this historic brewery has perfected the art of sake crafting for over 130 years. Its name is inspired by a magnificent 300-year-old plum […]

DAIYAME, SEKITOBA

The Renaissance of Shochu in the High-End Cocktail Scene

Japanese shochu is an exquisite distilled spirit with a rich heritage spanning over 500 years. The artisanal journey begins by saccharifying select grains with pristine koji mold, followed by fermentation and a meticulous single distillation in a traditional pot still. In December 2024, Japan’s time-honored sake-brewing techniques—encompassing the mastery behind shochu—were proudly inscribed on UNESCO’s Intangible Cultural […]

AWARD : GIN

May you be blessed with ten millionfold good fortune

The Five Masterful Techniques Hakkaisan Brewery Infuses into its Premium Rice Shochu In Minamiuonuma City, Niigata Prefecture—one of Japan’s heaviest snowfall regions—stands the sacred peak of Mount Hakkai (1,778m). Long revered as a spiritual training ground for Shugendo ascetics, the mountain lends its name to the illustrious Hakkaisan Brewery. Founded in 1922 (Taisho 11), the […]

Drink

A Quiet Evolution

Women Return to the Helm of Sake Brewing The Invisible Boundaries Dissolve For centuries, Japanese sake breweries observed nyōnin kinsei, an unwritten rule prohibiting women from entering the kura (brewery). Folklore claimed women’s cosmetics or body temperature would disrupt the delicate kōji mold. Yet today, in 2026, this long-standing barrier is quietly dissolving. A Return to Historical Roots Tracing sake’s origins reveals […]

Drink

A Reinvention in Its 71st Year

Why Saburomaru Distillery is Transcending “Everyday Whisky” At Saburomaru Distillery in Tonami, Toyama Prefecture, there was a whisky crafted continuously for 71 years. First released in 1953, “Sunshine Whisky” was an accessible blended whisky housed in generous 1.8-liter bottles. A beloved staple in local eateries across Hokuriku, it was undeniably a drink for the people. […]

Drink

A still born from centuries of temple bell craftsmanship

How Saburomaru Distillery’s “THE EMPEROR” captivated the global stage Nestled within the picturesque landscapes of Tonami City, Toyama Prefecture, lies the Hokuriku region’s oldest whisky distillery: Saburomaru. Licensed since 1952, this boutique distillery, with over 70 years of heritage, is currently commanding unprecedented acclaim from the global whisky elite. The secret? A singular, revolutionary still. […]

Drink

Flowers on the Path

The Exquisite World of ‘Rojo Hana Ari Sazanka’ — A Junmai Sake Inspired by Zen In Tamba City, Hyogo Prefecture—nestled in a serene basin separated from Kyoto by a single majestic mountain range—lies the birthplace of the Tamba Toji, one of Japan’s most renowned guilds of master sake brewers. Blessed with the piercing winter cold […]

Drink

The Evolution of Sake: Beyond the 15% Tradition

Examine how lower-alcohol sake is reshaping a traditional 15–16% profile through new brewing choices, balance and changing drinking occasions.

Drink

Resting in subterranean shadows, a masterpiece awakens GOKUJO MORIIZO

The epitome of liquid tranquility In Tarumizu City, Kagoshima Prefecture. Nestled on the western coast of the Osumi Peninsula, with the majestic Sakurajima looming near, stands an intimate heritage distillery whose legacy dates back to 1885 (Meiji 18)—Moriizo Shuzo Co., Ltd. On a modest, exclusive enclave of roughly 150 tsubo (about 500 square meters), fifty […]

Drink

The 2026 Table According to Michelin

Why Bangkok is Emerging as the Next Culinary Capital The dining trends unveiled each year by the Michelin Guide are far more than mere predictions of culinary fashion. They are curated field reports—observations gathered by inspectors who have dined across the globe and sensed subtle shifts within the echelons of haute cuisine. For 2026, the […]

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