Blog Archive - Bacchus Global

For Business

Two New Labels in the Bangkok Dining & Bar Index｜TOP25 Restaurants Thailand Awards 2026 and MICHELIN Guide Thailand 2027 Bib Gourmand

On November 3, 2026, the Bangkok Dining & Bar Index added two labels: the MICHELIN Guide Thailand 2027 Bib Gourmand and the TOP25 Restaurants Thailand Awards 2026. This piece explains what each label covers, when to use the awards list or the index, and what the index can search.

Drink

While Waiting for a Brewery to Be Rebuilt｜Collaborative Brewing in Noto and Sogen

Collaborative brewing in Noto allows producers to keep working at another brewery. Tsuruno Shuzoten and Fukumitsuya’s work, alongside Sogen’s restoration, shows why brewing and exports to BG follow different timelines.

Drink

Why Higher Rice Prices Do Not Translate Directly into Higher Sake Prices

A study of sake breweries helps distinguish rising rice costs, product-price adjustments and changes in sales volume, with survey findings and simulations kept separate.

Drink

Why the History of Sake Leads to a Mountain Temple in Nara｜Sake Brewing at Shoryakuji

Shoryakuji in Nara connects temple brewing with sake today. An introduction to morohaku, the bodaimoto starter and the work that brought brewing back to the temple.

Drink

When a Brewery’s Work Extends to the Rice Fields | Shichiken and Sake’s Move Toward a “Domaine” Model

Shichiken’s rice growing offers a way to distinguish local sourcing, collaboration with farmers and brewery-managed fields, while tracing the work behind sake’s domaine model.

Drink

Reflecting on Bar Us’s World No. 4 Ranking｜The Work of Everyday Service

Bar Us’s world No. 4 ranking offers a starting point for considering guest expectations and the everyday work that connects a venue’s approach with its service.

Drink

Keeping Each Dish’s Character Intact｜Sake and Cross-Cultural Pairing

Scallop biryani and yellowtail ceviche offer a starting point for considering sake across culinary traditions, while preserving the character of each dish.

Drink

What Does “Japanese” in Japanese Whisky Refer To?｜Where the Grain Is Grown and the Spirit Is Made

Imported grain and imported spirit enter Japan at different stages. Explore the voluntary Japanese whisky standards and the current Togouchi blend.

Drink

“Craft” in Sake Cannot Be Defined by Scale Alone｜The Producer’s Answer to “Why Make It This Way?”

What makes sake “craft”? Producer profiles for CRAFT SAKE WEEK 2026 pointed not to scale alone but to deliberate choices. Through Kobayashi Shuzo, Senkin and Terada Honke, this piece looks at why the question “Why make it this way?” matters, and how it connects sake with natural wine.

Bar

Black Cocktails, Two Expressions｜Halloween 2026 in Bangkok

Photographs of Fantome du Salon and SHADOW reveal two approaches to Halloween design in Bangkok, through glass shape, decoration and naming.

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