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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You Can’t Judge “Extra Dry” by Numbers Alone: Understanding Yukinobijin Through Rice, Yeast, and Acidity
A factual examination of how Yamada Nishiki rice, No. 6 yeast, and acidity shape the meaning of “extra dry” in Yukinobijin Junmai Ginjo.
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Navigating the IWC 2026 Results: Competition Facts, Organizer Insights, and In-House Records
How to explain IWC 2026 sake results by separating verified competition facts, organizer analysis and in-house records.
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What Kusu Means: Okinawa’s Culture of Home-Aged Awamori and the Idea of Inheriting Time
Kusu is more than aged awamori. Okinawa’s home-aging culture, ceramic jars and shitsugi reveal how families preserve and inherit time.
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Why Cheese and Sake Resonate: A Shared Transformation Through Fermentation
In Bangkok’s bistros, pairing wine with cheese has long been a familiar ritual. As imported wines have become more widely available, a growing number of restaurants have begun serving European cheeses alongside high-quality natural wines.
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Sake “Koshu” Has No Definition Under Japan’s Liquor Tax Act: How Awamori “Koshu” Differs
Some bottles of sake bear the mark of koshu, or “aged sake.” It is natural to assume that such a label denotes a spirit matured over many years. Yet, a fundamental question remains: how long must sake age before it earns the designation of koshu?
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Rethinking Umeshu: Three Structural Insights for the Cocktail Glass
“Isn’t umeshu basically a fruit liqueur meant to be served on its own｜and therefore difficult to use in cocktails?” It’s a reasonable question for bars in Bangkok considering Japanese umeshu. It is sweet, and many expressions possess a lower alcohol content than whisky or gin.
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From the “Awamori Fungus” to the “Ryukyu Fungus”: A New Name for Black Koji and New Directions for Awamori Distilleries
How black koji’s scientific name changed, and how Okinawan awamori distilleries are extending their fermentation and distillation knowledge into gin and rum.
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Time as an Ingredient: How Koji Introduced the Fermentation Clock to the Kitchen
The Michelin Guide’s inspectors have identified seven food trends for 2026. One of them is “Time Is an Ingredient.” Vegetables, fish, and meat are marinated or left to ferment slowly, in some cases with the introduction of koji. That is how the report frames it.
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How Pasteurization Shapes the Identity of Sake: The Heritage of Autumn’s Hiyaoroshi
Sake undergoes a delicate process called hiire (pasteurization). After pressing, the liquid is gently warmed to approximately 60°C (140°F) to deactivate naturally occurring enzymes and stabilize its quality.
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Polishing Is Not Only for Rice: The “Migaki-Imo” Behind SHIRAKANE-NO-TSUYU
Shochu makers have an old saying: “First comes koji, second comes the starter mash, and third comes the rest of the process.” Shirakane Shuzo, based in Aira, Kagoshima Prefecture, also presents these words on its official website.
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Broadening the Brewing Season, Narrowing the Selection: HANEYA KIRABI, Four-Season Brewing, and Nakagumi
Sake is made in winter. Many people may still carry that image. In Japan, brewing concentrated in the colder months, known as kanzukuri , has indeed been practiced for centuries.
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