Drink Archives - Page 3 of 38

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Fermented Shrimp Paste in Dessert｜How an Ingredient’s Role Redefines Flavor

Fermented shrimp paste in dessert and miso in cocoa cake reveal how an ingredient’s role shapes finished flavor. Consider umami, sweetness, saltiness and the characteristics of sake and shochu.

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Crafting Cocktails with Sake: A Delicate Shift in Balance

Using sake as a cocktail’s main ingredient and replacing another beverage at equal volume are different design choices. Explore final ABV, liquid volume and flavor roles, with examples from Shichiken.

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Umeshu Starts in the Orchard: Three Decisions Shaping the Bottle at Kishu Honjo Umeyoshi

Kishu Honjo Umeyoshi grows its own ume and makes umeshu. Three decisions shape the result: when to pick, when to steep, and how to filter by hand without processing aids.

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Mugishiru Wins the President’s Prize at Kura Master 2026｜Grain and Toasted Bread Aromas

Mugishiru received the Kura Master 2026 President’s Prize in Honkaku Shochu & Awamori. Explore the jury chair’s grain and toasted bread descriptions, barley koji, atmospheric distillation and unfiltered finishing.

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Does Maewari Make Shochu Mellow? Understanding the Role of Water and Time

What does mellowness mean in maewari? Explore dilution, assessments of resting time, the roles of water at Nakamura Shuzojo, and the kuro-joka tradition in Kagoshima.

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Taming the Bubble: The Technical Evolution of Champagne

How Champagne makers learned to control fermentation, bottle pressure and sediment. Bruno Paillard Dosage Zero illustrates the distinction between sugar for bubbles and sugar at finishing.

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Shichiken “Hoshi no Kagayaki” Honored with the President’s Prize at Kura Master 2026｜Sparkling Sake Born of Hakushu

Shichiken Hoshi no Kagayaki received the sake competition’s President’s Prize at Kura Master 2026. Trace Hakushu’s water, local rice farming and secondary fermentation in the bottle.

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Does Sake Deteriorate After One Year? Time, Temperature, and −5°C Storage

A bottling date alone cannot determine sake quality. Explore storage temperature, the differences between namazake and pasteurized sake, and producers who age sake below zero.

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Tracing Acidity: How Asia’s Bar Scene Reframes Regional Flavor

Regional acidity can be understood by tracing the ingredients and processes behind fruit, preservation, fermentation and distillation.

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Decoding Champagne Labels: RM, Single-Vineyard, and Single-Varietal

RM describes the producer, single-vineyard identifies where the grapes grew, and single-varietal indicates the grape used. Three Champagne examples clarify the distinctions.

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Decoding the Label: Five Essential Whisky Terms

Mash bill, single malt, cask strength, small batch and expression describe different aspects of whisky making, from grain proportions to bottling.

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How Grape Variety and Winemaking Shape Italian White Wines

Glera, Garganega, Ribolla Gialla and Fiano reveal how fermentation, grape drying, skin contact and aging shape Italian white wines.

Age Verification