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Drink
Why could yamahai omit rice-mashing? Explore koji enzymes, lactic acid bacteria and kumigake, then distinguish brewing methods from rice varieties through a Noguchi Naohiko Sake Institute product.
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Assortment Planning
Three questions before adding shochu to a Bangkok menu: its category, the restaurant’s purpose and each product’s intended use, with DAIYAME 40 and The SG Shochu MUGI.
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Drink
The U.S. wine market is shrinking in both volume and value, but not evenly. A U.S. bank’s annual industry report likens its shape to an hourglass, with some price tiers growing while others contract. This article reads those figures from Thailand and looks at purchases tier by tier.
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Drink
Arabashiri, nakadori and seme are often presented as quality grades. The JSS glossary describes them instead as the order in which sake emerges during pressing and the force applied, and each brewery decides where its middle fraction begins and ends.
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Drink
Is premiumization really about price? Since 2022, global price growth for alcoholic beverages has lagged inflation. This article reads Thailand’s market through occasions and order purposes, and suggests recording the reason behind each order.
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Drink
On October 16, 2026, Japan's Council for Cultural Affairs recommended that ginjo-zukuri be designated as an Important Intangible Cultural Property, with toji Noguchi Naohiko certified as its holder. This article explains what is new, how the Agency describes ginjo-zukuri, and the career behind the recommendation.
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Drink
In haiku, amazake is a word for summer. Today its sales peak in both winter and summer. This article separates sake kasu amazake from rice koji amazake, looks at how amazake is reaching shelves abroad, and introduces KOJI CLEAR, a clear amazake from Akita.
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Drink
A shared release date, different seasonal timelines: Beaujolais Nouveau, hiyaoroshi and how the date is understood in Japan and Thailand. Bacchus Global does not carry Beaujolais Nouveau.
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Drink
“Brut” marks an upper limit on sweetness: less than 12 grams of sugar per liter. Its range partly overlaps with Extra Brut and Brut Nature, and the producer chooses which category to use. Two cuvées from Bruno Paillard show how to read label terms as a range.
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Food
From fermented ingredients to garden compost and tabletop objects, Baan Tepa describes different uses for kitchen materials. An exploration of the decisions that come before processing.
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Drink
Franciacorta's production regulations set a minimum period on the lees for each type: 18, 24, 30 and 60 months. The regulations also define three conditions for Satèn: white grapes only, Brut only, and a bottle pressure of no more than 5 atmospheres.
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CRAFT BEER
Freshness depends on transport and storage, while style and ingredients describe different aspects of a beer. Three perspectives on handling Japanese craft beer in Bangkok, with HEIWA CRAFT Pale Ale as a concrete example.
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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
