Japanese Products Archives - Page 5 of 25

Drink

Rice Polished to 27%, Sake Held at −5°C for One Year: The Design of Shichiken Hakushin

What do 27% rice polishing and one year at −5°C reveal about Shichiken Hakushin? Read the decisions linking Hakushu rice, water, temperature and time.

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Choose by the Table: Food, Serving Style, and Occasion

An educational framework for comparing sake, shochu, liqueur and other distilled spirits through food structure, service variables and dining format.

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How to Read a Japanese Bottle Label Without Knowing Japanese

A practical guide to four fields that explain a Japanese bottle: category, ingredients when shown, alcohol content, and producer.

Selecting Your First Bottle: A Thoughtful Guide for the Curious Mind

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You Don’t Need Expertise to Choose: How to Narrow Down Your First Bottle

A beginner's guide to choosing Japanese sake, shochu and spirits ｜ four simple ways to narrow the choice without memorizing technical terms.

AWARD : SAKE

A Measure of Brewing Philosophy Beside Technical Mastery: The “Modern Natural” Category at SAKE COMPETITION 2026

For many years, sake competitions have placed great weight on precision in brewing and the quality of the finished sake: how carefully the rice is polished and how clearly and elegantly the sake is made. The Junmai Daiginjo category represents this emphasis on technical skill. At SAKE COMPETITION 2026, another category stood alongside it with a different measure. Modern Natural evaluates not only the finished sake, but also the philosophy behind its production.

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How Can We Read a Gin’s Connection to Place? Four Clues in the Official Information for ohoro GIN Standard

Read four official clues that connect ohoro GIN Standard to Niseko: production, local botanicals, Hakkaisan Group ownership and legal labeling.

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Layering Yuzu and Sea Salt over Sake

Explore how Shio Yuzu layers yuzu and sea salt over sake, and how infusion shapes its aroma, structure and legal category as a Japanese liqueur.

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Clear Amazake: Rice Koji, Rice, and Water—Nothing to Hide

Clear Amazake examines how KOJI CLEAR achieves a transparent appearance while retaining rice, koji and water as the foundation of clear amazake.

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Shochu at Its Base, Liqueur by Category: MATCHA CAT and the Freedom of Blending

See how MATCHA CAT uses authentic barley shochu as its base while Japanese law classifies the finished blend as a liqueur.

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Returned, Not Added

Explore how Umenoyado Aragoshi Umeshu returns plum flesh to the bottle, creating texture and fruit character from material once removed in production.

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What Is Subtracted, and What Remains

The umami found in sake and that of Thai fermented seasonings like nam pla and kapi share a striking structural similarity. In recent years, the culinary world has begun to recognize how naturally they resonate with one another. But where does shochu stand in this dialogue?

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Map of Washu ｜ The Five Steps at a Glance

For many in Bangkok, encountering Japanese spirits often begins with a shared hesitation. Intricate characters on labels, overlapping categories, and subtle distinctions can blur together. Too often, a diverse heritage is reduced to a single impression: an expensive, yet elusive, Japanese drink.

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