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Japanese Products

CHIEBIJIN

The Elegance of Restraint

How Oita’s Nakano Shuzo Embraced the Unpolished Path There is a long-held belief in the world of sake: “The more you polish the rice, the better the sake.” For generations, sake crafted from rice whose outer layers have been extensively milled away has been regarded as the pinnacle of premium quality, prized for its clean, […]

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The Journey of Namazake

How the Cold Chain Redefined the Sake Landscape Sake typically undergoes a traditional process called hiire, a method of pasteurization through heating. This vital step sterilizes the liquid, suppresses enzyme activity, and stabilizes overall quality. Sake that skips this process is known as namazake, or unpasteurized sake. Namazake retains the fresh, vibrant character of newly […]

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Sushi and the Choice of Shochu

A Three-Dimensional Pairing Born from “Almost Zero Residual Sugar” When envisioning a pairing for sushi, thoughts naturally drift toward sake. Yet in Miyazaki, a region revered as the kingdom of shochu, artisans offer an alternative perspective: shochu belongs at the sushi counter.At a storied sushi establishment, a curation of shochu pairings presented by these Miyazaki […]

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A Daily Companion Ascends to Global Acclaim

KID Junmai Secures the IWC 2026 Wakayama Junmai Trophy At the 2026 International Wine Challenge (IWC), an event of global scale, 1,738 entries vied for recognition within the sake category. Merely 59 secured the coveted trophies. Among this elite selection stood “KID Junmai,” awarded the Wakayama Junmai Trophy｜a distinction that positions this regional expression firmly […]

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From the Soil Up

How Japan’s Historic Breweries Are Redefining Sake Through Regenerative Agriculture For centuries, the craft of sake brewing and the cultivation of rice have existed as separate realms. Breweries traditionally sourced their grains from dedicated farmers, viewing rice as a premium ingredient to be acquired rather than nurtured firsthand. Today, however, a subtle yet profound paradigm […]

Bar

The Shifting Formality of Sake

Inside Thong Lo’s yoshibar For generations, sake has carried an air of reverence, often approached with a certain quiet seriousness. In Bangkok’s vibrant Thong Lo district, yoshibar gently unties this formality, offering a space where the beverage is woven seamlessly into the rhythm of modern everyday life. A Philosophy of Unpretentious ComfortThe sanctuary is curated […]

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Terroir in a Bottle

The Distinctly Japanese Botanicals Shaping Modern Distilling Japanese craft gin is charting a course that is both quiet and remarkable. According to data from the Japan Spirits & Liqueurs Makers Association, shipments of domestic gin reached approximately 5.53 million liters in 2024｜a nuanced reflection of growth that stands at nearly five times the volume of […]

AWARD JAPANESE LIQUEUR

A Pale Pink Umeshu Chosen by French Judges

“ICHI” from Wakayama Plum Grower Umeyoshi and Kura Master In 2026, Kura Master, the acclaimed competition for Japanese sake, shochu, and liqueurs, convened in France. In its fiercely contested umeshu category, a single bottle captured the prestigious Judges’ Award: “ICHI,” crafted by Kishu Honjo Umeyoshi Co., Ltd., a revered plum grower in Minabe, Wakayama Prefecture. […]

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Polishing Away 92% of the Rice, Leaving Just 8%

The Focus and Resolve Behind Tatenokawa “Kyokugen” Polish a single grain of rice. Then polish it again. And again, until almost nothing remains. A mere 8% of its original weight is left; the other 92% is meticulously shaved away as rice bran over roughly 40 days. Born from pushing rice to its physical limit, the […]

CRAFT BEER

Yuzu Gose, Sansho Wit, Shiitake Porter

How Japanese Craft Beer Captures Global Attention Through Traditional Ingredients As the global craft beer market enters a mature phase and breweries search for distinct identities, Japanese brewers have arrived at an answer remarkable for its simplicity: the thoughtful integration of local ingredients. Evolving From the IPA: The Rise of Terroir Beer The craft beer […]

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Sake’s Other Side

Separate maturation, ABV, bubbles and RTD formats through BORN Dreams come true, SHICHIKEN Sora no Irodori, Yama no Kasumi and BORN YUZU. Explore what each production choice tells us about the finished product.

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Letting Sound Shape Shochu

A Small Distillery on Amami Oshima Takes on an Experiment Attach speakers to a barrel. Then let the shochu rest for eight hours a day while music resonates through the cellar.This is the unconventional aging process being carried out by Nishihira Distillery on Amami Oshima, an island in Kagoshima Prefecture in southern Japan. The project […]

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