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Shochu’s “Silent Revolution”

Experiencing Japan’s Premier Spirit in the Heart of Bangkok While sake has gracefully secured its place at fine dining tables worldwide, another spirit stands as Japan’s undisputed master of distillation: shochu. Sweet potato, barley, rice, brown sugar｜the vibrant diversity of its ingredients, the mastery of artisanal distillation techniques, and the profound depth of flavor cultivated […]

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Will Aged Sake Unveil a New Dimension of Japanese Sake in 2026?

An Exquisite Luxury, Forged by Time Traditionally, Japanese sake has been introduced through the language of immediacy: fresh pressing, shinshu vitality, and bright aromatic lift. That framing remains important, but by 2026 it no longer captures the full category. A quieter and more durable narrative has emerged beside it｜one centered on time, structure, and long-horizon […]

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The Art of Clear Amazake KOJI CLEAR

Redefining the Essence of Koji Nestled in Daisen City, Akita Prefecture｜one of Japan’s most esteemed rice-producing regions and the birthplace of celebrated sake such as Dewatsuru and Kariho｜a new era of fermentation is being born. Introducing KOJI CLEAR. Crafted exclusively from rice koji, premium rice, and pure water, KOJI CLEAR is an exquisite, crystal-clear, non-alcoholic […]

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An Ode to Freedom and Romance

LIBROM’s “Kyoho and Oak” Unveils a New Paradigm Tucked away in a quiet alley of Fukuoka’s Chuo Ward lies an exclusive boutique brewery. Founded in 2021, LIBROM Craft Sake Brewery is an urban sanctuary whose name gracefully intertwines the Italian words LIBERTÀ (freedom) and ROMANZO (romance). Their guiding ethos is as poetic as it is […]

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Gin Born in the Birthplace of Sake

How Umenoyado Shuzo Elevated “Sake” into an Exquisite Botanical Nestled at the foot of Mt. Katsuragi in Nara Prefecture｜the southwestern edge of the Yamato Basin｜lies Umenoyado Shuzo. Founded in 1893 (Meiji 26), this historic brewery has perfected the art of sake crafting for over 130 years. Its name is inspired by a magnificent 300-year-old plum […]

DAIYAME, SEKITOBA

The Renaissance of Shochu in the High-End Cocktail Scene

Japanese shochu is an exquisite distilled spirit with a rich heritage spanning over 500 years. The artisanal journey begins by saccharifying select grains with pristine koji mold, followed by fermentation and a meticulous single distillation in a traditional pot still. In December 2024, Japan’s time-honored sake-brewing techniques｜encompassing the mastery behind shochu｜were proudly inscribed on UNESCO’s Intangible Cultural […]

AWARD : GIN

May you be blessed with ten millionfold good fortune

The Five Masterful Techniques Hakkaisan Brewery Infuses into its Premium Rice Shochu In Minamiuonuma City, Niigata Prefecture｜one of Japan’s heaviest snowfall regions｜stands the sacred peak of Mount Hakkai (1,778m). Long revered as a spiritual training ground for Shugendo ascetics, the mountain lends its name to the illustrious Hakkaisan Brewery. Founded in 1922 (Taisho 11), the […]

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A Quiet Evolution

Women Return to the Helm of Sake Brewing The Invisible Boundaries Dissolve For centuries, Japanese sake breweries observed nyōnin kinsei, an unwritten rule prohibiting women from entering the kura (brewery). Folklore claimed women’s cosmetics or body temperature would disrupt the delicate kōji mold. Yet today, in 2026, this long-standing barrier is quietly dissolving. A Return to Historical Roots Tracing sake’s origins reveals […]

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Flowers on the Path

The Exquisite World of ‘Rojo Hana Ari Sazanka’ ｜ A Junmai Sake Inspired by Zen In Tamba City, Hyogo Prefecture｜nestled in a serene basin separated from Kyoto by a single majestic mountain range｜lies the birthplace of the Tamba Toji, one of Japan’s most renowned guilds of master sake brewers. Blessed with the piercing winter cold […]

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The Evolution of Sake: Beyond the 15% Tradition

Genshu at 13% ABV: ARAMASA COSMOS and KAGURA Clear explain the difference between brewing water and dilution after production, alongside yeast, brewing methods and pasteurisation.

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Resting in subterranean shadows, a masterpiece awakens GOKUJO MORIIZO

The epitome of liquid tranquility In Tarumizu City, Kagoshima Prefecture. Nestled on the western coast of the Osumi Peninsula, with the majestic Sakurajima looming near, stands an intimate heritage distillery whose legacy dates back to 1885 (Meiji 18)｜Moriizo Shuzo Co., Ltd. On a modest, exclusive enclave of roughly 150 tsubo (about 500 square meters), fifty […]

DAIYAME, SEKITOBA

Lychee Aromas Born from Sweet Potatoes

The Science and Aesthetics of Hamada Syuzou’s “DAIYAME 40” A Revelation in Aroma If one were to hear, “This sweet-potato shochu carries the scent of lychee,” it would likely invite skepticism. Traditionally, imo shochu is associated with a rugged, earthy heritage｜an unpretentious staple rooted in the dining culture of Kagoshima. Yet, what rises from the […]

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