Journal

Blog

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

Perspectives

What Distinguishes Origarami from Nigori Sake?

What separates origarami from nigori sake? Explore sediment, pressing and heat treatment, and why cloudiness alone does not determine sweetness or carbonation.

Perspectives

Two Expressions, One Orchard: The Craft of Wakayama Umeshu

Fuu uses hon-mirin, while Yii uses craft gin. Explore the base ingredients, sources of sweetness and network of producers behind CU9’s two umeshu.

Perspectives

A Four-Day Craft: The Okinawan Spirit Behind Edinburgh’s Winning Cocktail

An Edinburgh cocktail competition leads back to Okinawan koji making. Explore the four-day process behind Yokka Koji and the role of production knowledge in bartending.

Perspectives

When 50% Rice Polishing Is Not Junmai Daiginjo

A 50% rice polishing ratio does not automatically mean Junmai Daiginjo. Explore the eight sake designations, special production methods, nama and Sake Meter Value.

Perspectives

Is Grain Whisky Really Just a “Lightweight Supporting Player”?

Grain whisky is not inherently light. Distillation at Nikka, Chita and Fuji Gotemba shows how equipment, cask maturation and blending shape different characters.

Blog

What Japanese Gin Is Made Of

Englishภาษาไทย日本語 Japanese gin is often described through botanicals such as yuzu, sansho pepper and green tea. Yet an earlier decision shapes every bottle: which distilled spirit will carry those aromas? That choice reflects the history of a distillery, its relationship with place, and what it decides to bring forward or leave in the background. The […]

Drink

Japanese Gin Is Not One Single Aroma: Understanding What “Japanese” Really Means

KI NO BI, ROKU and NISEKO ohoro GIN show how Japanese gin connects place to flavor through different ingredients and production choices.

Drink

The Language of Sake: Distinguishing Ingredient Truths from Health Claims

Why the presence of amino acids or fermentation-derived compounds in sake does not by itself establish a health benefit from drinking it.

Perspectives

Navigating Thailand’s 2026 Alcohol Regulatory Reforms: A Dual-Framework Analysis

English ภาษาไทย 日本語 In 2026, Thailand implemented two distinct relaxations of its alcohol regulations: one governing importation requirements and another governing permitted sales hours. Occurring within a narrow timeframe, these updates are frequently conflated under the general heading of “Thailand’s 2026 alcohol regulatory reforms.” However, they were enacted by separate government entities operating under entirely […]

Drink

Echoes of Isan in Bangkok: Sato and the Evolution of Modern Fermentation Culture

How sato is being reinterpreted through microbial knowledge, temperature control and the cultural memory of Isan.