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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
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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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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Drink
Two of the four SHOCHU REPUBLIC bottles are honkaku shochu and two are liqueurs, each made by a different distillery. Reading the ingredient in each name, the category and the producer shows how the four differ.
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Drink
Gikyo blends aged sakes, while ZAKU eks Edition No.1 was developed with sushi in mind. Their production stories show how selecting component sakes and adjusting proportions shape an assemblage.
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Bar
A proposed Negroni variation using TOGOUCHI Whisky Sake Cask Finish and mirin-based AKA-ONI ROSSO. Compare ingredient substitutions and mixing ratios as separate changes.
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Drink
Explain awamori through Thai rice, black koji, all-koji preparation and distillation. Distinguish the history of rice imports from the arrival of distillation techniques, and read the three-year kusu labeling standard.
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Bar
At Tokyo International BarShow 2026, one cocktail paired charred soy sauce and brown rice mirin with barley shochu. A look at what each seasoning contributes and how both trace back to koji.
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Drink
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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Drink
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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Drink
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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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
