Drink Archives - Page 5 of 38

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A Neighbor Complained About the Noise. That’s Why the Bar Is Hidden｜and Why Stories Added Later Often Serve the Storyteller’s Interests.

In June 2024, Wine Enthusiast published a feature on hidden bars around the world, including Florería Atlántico in Buenos Aires. According to the magazine, the bar was created by mixologist Renato Giovannoni and restaurateur Julián Díaz, and it conceals its entrance.

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Why Wine Professionals Study Sake at the Source

Seeing how sake is made and speaking with the people who make it can help wine professionals explain it in clear, accessible terms.

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Two Paths from a Single Grain: Barley Shochu and Malt Whisky

The difference begins before the amber color develops. Two approaches to saccharification: malt and koji.

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Why Bangkok Bars Ask: “Why Japanese Spirits?”

Ingredients, classics, sustainability. What a bar chooses to serve reflects what it values.

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Bangkok Named the World’s Top City for Nightlife: What Sets It Apart?

What does Bangkok’s top nightlife ranking actually measure? Explore the survey, the city’s varied evening spaces, and the role of human connection.

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What Distinguishes Origarami from Nigori Sake?

What separates origarami from nigori sake? Explore sediment, pressing and heat treatment, and why cloudiness alone does not determine sweetness or carbonation.

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Umeshu Is Not Defined by Plums Alone

Fuu uses hon-mirin, while Yii uses craft gin. Explore the base ingredients, sources of sweetness and network of producers behind CU9’s two umeshu.

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A Four-Day Craft: The Okinawan Spirit Behind Edinburgh’s Winning Cocktail

An Edinburgh cocktail competition leads back to Okinawan koji making. Explore the four-day process behind Yokka Koji and the role of production knowledge in bartending.

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When 50% Rice Polishing Is Not Junmai Daiginjo

A 50% rice polishing ratio does not automatically mean Junmai Daiginjo. Explore the eight sake designations, special production methods, nama and Sake Meter Value.

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Is Grain Whisky Really Just a “Lightweight Supporting Player”?

Grain whisky is not inherently light. Distillation at Nikka, Chita and Fuji Gotemba shows how equipment, cask maturation and blending shape different characters.

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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.

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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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