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The Truth Behind “It Can Only Be Made in Amami”

The System Protecting Brown Sugar Shochu Is Not GI The Truth Behind “It Can Only Be Made in Amami” ｜ The System Protecting Brown Sugar Shochu Is Not GI Brown sugar shochu can only be made in the Amami Islands. This fact is often explained in shops as being “protected by a geographical indication, like […]

CRAFT BEER

From the Same Water, Three Faces

The Classic, the Centerpiece, and the Curveball of Heiwa Shuzō’s “HEIWA CRAFT From the Same Water, Three Faces ｜ The Classic, the Centerpiece, and the Curveball of Heiwa Shuzō’s “HEIWA CRAFT” “Craft beer is supposed to be bitter.” A conventional view that often confines a selection to a single, predictable offering on the shelf. Yet […]

Drink

Dissolving the Boundaries of a Sake Maker

HEIWA CRAFT by Heiwa Shuzo and the Fluid Intelligence of Fermentation Dissolving the Boundaries of a Sake Maker ｜ HEIWA CRAFT by Heiwa Shuzo and the Fluid Intelligence of Fermentation “Why would a sake brewery make beer?” There is one way to answer this question: “Because it is simply another story of fermentation.” Heiwa Shuzo, […]

Drink

Why Sake Pairs with Thai Cuisine

Why Sake and Thai Cuisine Share a Common Ground The Silent Synergy of Fermentation: Why Sake and Thai Cuisine Share a Common Ground In recent years, bars and restaurants that place sake at the center of their offerings have been gently multiplying across Bangkok. Some have even begun to curate their concepts not around traditional […]

BENIOTOME

The Genesis of Jet Black

How Time and Fortuity Shaped the World’s First Sesame Spirit The Genesis of Jet Black: How Time and Fortuity Shaped the World’s First Sesame Spirit A silhouette of lustrous jet-black rests upon the bar counter. The liquid within possesses a deep, nocturnal hue that seems to absorb the surrounding light, leaving a rich, velvety film […]

Drink

The Duality of Minabe

Two Contrasting Expressions Born from a Single Orchard The Duality of Minabe: Two Contrasting Expressions Born from a Single Orchard In Minabe, Wakayama Prefecture, the landscape is shaped by the centuries-old “Minabe-Tanabe Ume System”｜a lineage of agricultural craftsmanship recognized globally as a living heritage. This is the terroir of the Nanko plum, where nature and […]

Drink

Three Hurdles a Bottle of Whisky Must Clear Before It Reaches Bangkok

Time, Taxes, and Transparency Three Hurdles a Bottle of Whisky Must Clear Before It Reaches Bangkok: Time, Taxes, and Transparency A Japanese whisky appears on the menu of a bar in Bangkok. On the surface, it seems like an ordinary bottle. Yet behind the label, a quiet shift in market dynamics has been unfolding. “We’d […]

Drink

The Architecture of Aroma

How Distillation Pressure Defined the Modern Identity of Rice Shochu The Architecture of Aroma: How Distillation Pressure Defined the Modern Identity of Rice Shochu Crafted solely from rice and fermented with rice koji, rice shochu is often perceived as a simple, gentle spirit. Yet, its reality spans a remarkably diverse spectrum. While one expression offers […]

Drink

Sake Kasu

The Untapped Essence Quietly Reshaping Global Gastronomy Sake Kasu: The Untapped Essence Quietly Reshaping Global Gastronomy When sake is made, something of profound value is always left behind. As rice, rice koji, water, and yeast ferment together over time, the liquid is eventually pressed away. What remains is sake kasu｜or sake lees. White, soft, and […]

Drink

The Measure of True Hospitality

Yamanashi Meijo’s “Shichiken” and the Rebirth of Daigahara-juku The Measure of True Hospitality: Yamanashi Meijo’s “Shichiken” and the Rebirth of Daigahara-juku There was a time when travelers journeyed on foot. Along the Koshu Kaido, which connected Edo and Kofu, post towns offered weary travelers a place to rest. One of them was Daigahara, in present-day […]

Drink

A Journey Restored

ow Nakijin Distillery’s “Sennen no Hibiki” Completes the Awamori Circle A Journey Restored: How Nakijin Distillery’s “Sennen no Hibiki” Completes the Awamori Circle The narrative of this exceptional spirit begins with the grain itself. The rice used in “Sennen no Hibiki,” an awamori produced by Nakijin Distillery, which was founded in 1948 in Nakijin Village, […]

Drink

The Truth of the Everyday Pour

Insights from SAKE COMPETITION 2026 The Truth of the Everyday Pour: Insights from SAKE COMPETITION 2026 While the world of sake is no stranger to accolades, SAKE COMPETITION holds a distinct place of privilege. Here, the liquid under scrutiny is not a rare, bespoke masterpiece crafted solely for a panel of experts. Instead, it is […]

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