Drink
Standardizing Sake Education｜Drawing on the Sommelier’s Lens
Shared categories help learners distinguish aroma from taste and compare sake tasting notes. Wine sommeliers’ observation methods offer a starting point for this learning.
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Blog
Stories of makers, ingredients, places and the decisions behind Japan's most compelling drinks.
Drink
The Pale Pink Spectrum: The Craft Behind N.P.U. Rosé 2009
Trace N.P.U. Rosé 2009 through its vintage lineage, skin contact, ten months in oak and more than twelve years on lees. Color, maturation and sugar dosage each belong to a different step.
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Drink
Beyond “Bitter”: Reading Kanegasaki Herbal Distillery and Combier Through Amaro’s Lens
Amaro, the traditional bittersweet herbal liqueur of Italy, is far richer and more nuanced than a single flavor descriptor suggests.
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Bar
From Supporting Accent to Cocktail Architecture: The Composition of Royal Combier and Chartreuse
The International Bartenders Association (IBA) defines the classic Margarita with a clear hierarchy: 50 ml tequila, supported by 20 ml triple sec and 15 ml lime juice. Here, the orange liqueur functions as a modifier, a supporting note to the primary spirit.
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Food
Navigating Margin Pressure: The Strategic Role of Craft Beverages in Bangkok’s Dining Scene
Read restaurant sales and cost figures with attention to their scope and calculation method, then connect them with venue records. Distinguish purchase-to-sell-through days from the time taken to finish an opened bottle.
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Perspectives
A Shared Character, Two Distinct Paths: Understanding Soju and Shochu Through Craft
In Hanja, the Chinese characters used in Korean, soju (소주) is written as “燒酒.” Adapt the first character into its modern Japanese form, and you have “焼酒”—a term separated from Japanese shochu (焼酎) by a single character.
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Bar
A Whisky-Based Negroni Variation｜Junmai Sake Casks and Mirin
A proposed Negroni variation using TOGOUCHI Whisky Sake Cask Finish and mirin-based AKA-ONI ROSSO. Compare ingredient substitutions and mixing ratios as separate changes.
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Drink
Separating Taste and Aroma｜Understanding Thai Cuisine and Wine Pairing
Understand Thai cuisine and wine through five sensory dimensions: spiciness, astringency, acidity, sweetness and aroma. Distinguish ingredient properties, research conditions and changes in perception.
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Drink
Volume Holds Steady, Value Rises 13.71%: Decoding Thailand’s Wine Import Statistics
In the first half of 2026, Thailand’s wine import volume was nearly flat while import value rose 13.71%. What the gap shows, how the 2024 tax reform and IWSR data fit in, and what still needs checking.
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Drink
Awamori in 30 Seconds: Understanding Okinawan Brewing Through Thai Rice
Explain awamori through Thai rice, black koji, all-koji preparation and distillation. Distinguish the history of rice imports from the arrival of distillation techniques, and read the three-year kusu labeling standard.
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