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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.

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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.

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L’Entêté and the Fight to Reclaim a Name: The Two Legal Changes That Transformed Absinthe in France

How separate changes to French production rules and naming law allowed historic absinthe recipes and the word absinthe to return.

Drink

No Explanation Needed

What Sustains a Sanctuary for Non-Drinkers Is Within the Glass “No Explanation Needed” — What Sustains a Sanctuary for Non-Drinkers Is Within the Glass Tucked away in Bangkok’s Saphan Sung district, STØCKHØLME operates on an unusual premise: its shelves hold not a single drop of alcohol. Recognized as a pioneer of its kind in Thailand […]

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The Shift in Perspective

Why Asia’s Heritage Brewers Are Embracing the Non-Alcoholic Era The Shift in Perspective: Why Asia’s Heritage Brewers Are Embracing the Non-Alcoholic Era A Subtle Transformation Redefining the Region’s Beverage Landscape In Asia’s beverage market, long-held assumptions are quietly dissolving. Major manufacturers, having spent decades perfecting the craft and distribution of alcoholic beverages, are now reallocating […]

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The Missing Depth in Non-Alcoholic Drinks—and How Koji Rebuilds the Glass

Have you ever ordered a non-alcoholic beverage and felt an inexplicable void? It arrives perfectly chilled, offering a pleasant aroma. Yet, after a few sips, the intrigue fades. Many dismiss this simply as the absence of alcohol. However, the true reason lies deeper: when alcohol is removed, the structural space it occupied is often left […]

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The Shifting Formality of Sake

Inside Thong Lo’s yoshibar For generations, sake has carried an air of reverence, often approached with a certain quiet seriousness. In Bangkok’s vibrant Thong Lo district, yoshibar gently unties this formality, offering a space where the beverage is woven seamlessly into the rhythm of modern everyday life. A Philosophy of Unpretentious ComfortThe sanctuary is curated […]

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Rethinking the Rule

How Natural Wine is Redefining Bangkok’s Thai Dining Table “Wine is hard to pair with Thai food.” For a long time, this was accepted wisdom in Bangkok. The heat of bird’s eye chilies, the sharp acidity of lime and tamarind, the pervasive aromas of lemongrass, and the layered umami of fish sauce—Thai cuisine possesses a […]

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The Architecture of Belonging

How Asia’s Bars Are Redefining the ‘Third Place’ At HOTELEX Shanghai in March 2026, the traditional exhibition booth felt like a relic of the past. In its place stood fully realized bar counters and intimate lounge spaces, built directly inside the hall. Rather than distributing catalogs, brands invited guests into curated worlds of light, sound, […]

Drink

The Rise of the Mindful Drinker

On a Friday night at a packed bar counter, the number of guests opting for an elegantly crafted non-alcoholic beverage has noticeably increased. In many dining groups, it is now common to find one or two individuals who choose not to consume alcohol. They are not looking to end the evening early; they are fully immersing themselves in the atmosphere and the culinary journey, just like everyone else. The evolving challenge for modern gastronomy is ensuring that the menu thoughtfully accommodates this mindful choice.

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Umami in the Glass

The Fifth Taste in Cocktails, and Kouji’s Place Behind the Bar in 2026 For generations, the architecture of a cocktail relied on four pillars: sweetness, acidity, bitterness, and saltiness. Today, umami—the fifth taste—is quietly establishing itself as a defining element within the glass. According to a survey conducted in early 2026 by the U.S. drinks […]