Journal
Stories of makers, ingredients, places and the decisions behind Japan's most compelling drinks.
Stories Behind the Bottle
English ภาษาไทย 日本語 For most of the twentieth century, a distiller in France could make an absinthe and could not call it one. The liquid was permitted. The word was not. Recovering the word took two separate changes to French law. The distiller who pursued them named the resulting bottle after the effort. The Word […]
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Koji & Fermentation
A factual examination of how Yamada Nishiki rice, No. 6 yeast, and acidity shape the meaning of “extra dry” in Yukinobijin Junmai Ginjo.
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Perspectives
English ภาษาไทย 日本語 For the entirety of 2026, Jim Beam’s main distillery in Clermont, Kentucky, has paused the distillation of new whiskey. Announced in December 2025, the decision was not driven by mechanical failure or financial distress. Bottling and maturation continue uninterrupted, as do operations at the visitor center. A secondary distillery remains active, and […]
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Perspectives
How to explain IWC 2026 sake results by separating verified competition facts, organizer analysis and in-house records.
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Blog
Englishภาษาไทย日本語 KANPAI Makers’ Choices No.13 At a brewery where almost no one possessed prior experience in sake making, who would support the master brewer? In 2013, Akabu Shuzo completed a new facility in Morioka, Iwate Prefecture—two years after its original coastal home in Otsuchi was swept away by the Great East Japan Earthquake. The structure […]
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Perspectives
Englishภาษาไทย日本語 Some whisky labels state an age such as “12 Years” or “18 Years,” while others do not. These products are commonly referred to as NAS, or No Age Statement, whiskies. NAS means only that no maturation age is stated on the label. Maturation is the process in which distilled spirit changes over time while […]
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Blog
Englishภาษาไทย日本語 KANPAI Makers’ Choices No.12 In traditional sake making, a label is inseparable from its brewery—a reflection of local water, regional rice, microclimate, and generations of mastery. SAKE HUNDRED reinterprets this tradition. Clear Inc., the brand’s parent company, operates without its own physical brewery. Instead, it collaborates with breweries across Japan, pairing each product concept […]
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Blog
Englishภาษาไทย日本語 Set three vessels side by side on a table. A wine glass with a long stem. A small white porcelain cup with two blue concentric circles at its base. And a plain white plastic cup. The third one may come as a surprise: it is the vessel actually used at Japan’s official judging of […]
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Blog
Englishภาษาไทย日本語 KANPAI Makers’ Choices No.11 If herbal liqueurs are understood simply as drinks made by steeping botanicals en masse in alcohol, the production approach used by Kanegasaki Yakusō Shuzō in Iwate Prefecture may be overlooked. In a 2023 interview, representative Kazuma Oikawa explained that the distillery adjusts both the maceration duration and the alcohol strength […]
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Bruno Paillard
Englishภาษาไทย日本語 Champagne is typically understood through the prism of grape varieties, terroir, or harvest years. Yet a compelling question arises when those environmental variables are held completely constant: what happens when time alone is varied? Bruno Paillard’s “Cuvée 72” was created to answer precisely that. Its architectural foundation is identical to the house benchmark, “Première […]
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EVENT INFORMATION28–30 August 2026Queen Sirikit National Convention Center
This website provides factual information about Japanese sake and spirits for adults aged 20 and over in Thailand.เว็บไซต์นี้ให้ข้อมูลข้อเท็จจริงเกี่ยวกับสาเกและสุราญี่ปุ่น สำหรับผู้ที่มีอายุ 20 ปีขึ้นไปในประเทศไทย
By entering, you confirm that you are at least 20 years old and are accessing this site from Thailand.การเข้าสู่เว็บไซต์ถือว่าคุณยืนยันว่ามีอายุอย่างน้อย 20 ปี และกำลังเข้าชมจากประเทศไทย
