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Perspectives

NOGUCHI NAOHIKO

A Masterpiece from a Legend Who Cannot Drink

Noguchi Naohiko Sake Institute “Organic Rice Junmai Ginjo Unfiltered Unpasteurized Genshu 2019” Naohiko Noguchi is widely revered in Japan as the “god of sake brewing.” Born in 1932 in Ishikawa Prefecture as the third generation of a family of tōji (master brewers), he entered the sake world at 16 and became the tōji of Kikuhime at just 27 years […]

Perspectives

Preserving 400 Casks

Ichiro’s Malt & Grain White Label and the 400-Year Legacy of the Akuto Family In Chichibu, Saitama Prefecture, there is a company called Venture Whisky. Its founder is Ichiro Akuto, the 21st-generation head of a sake-brewing family whose roots go back to 1625. Akuto and Venture Whisky have long been regarded in the global whisky […]

Perspectives

Thailand’s 2026 Alcohol Regulations

Navigating the Evolving Landscape of Bangkok’s Gastronomy On May 12, 2026, Thailand introduced new alcohol regulations, a shift that transcends simple “stricter regulation.” On one hand, Thailand is tightening parameters around drinking and alcohol availability on trains, buses, boats, and related transport facilities. On the other, the country has embraced trial measures to ease the […]

Koji & Fermentation

Fermentation in 2026

While culinary media often highlight fleeting trends like plant-based dining, low-sugar alternatives, or non-alcoholic pairings, 2026 marks a moment when one practice has quietly transcended this cycle: fermentation.

AWARD : SAKE

In the Heart of Kyoto Stands a 300-Year-Old Sake Brewery

With the slogan “Trust your own palate,” the Sake-1 Grand Prix ranks sake from breweries across Japan by votes from tasters. Held each year at Matsuo Taisha in Kyoto, it is a rare competition in the sake world where consumers’ impressions directly determine the results. At the 9th competition, held on April 19, 2026, one bottle selected for third place was Matsui Sake Brewery’s “Kagura” from Kyoto.

GOKUJOTSUTSUMI

The Shifting Terroir

Burgundy’s Harvest: A Changing Agricultural Rhythm In France’s Burgundy region, the start of the harvest has moved forward by an average of roughly two weeks over the past 30 years. Bordeaux is seeing the same pattern. The vendange, once a quintessential October ritual, now often begins as early as late August.

AWARD : SHOCHU

At TWSC 2026, Two SHOCHU REPUBLIC Labels Win Awards

At the Tokyo Whisky & Spirits Competition (TWSC) 2026, two labels from the export-only brand SHOCHU REPUBLIC earned awards in the shochu and awamori category. The sweet potato shochu Sweet Potato Robin received the Superior Gold Award, while the barley shochu Barley Bunny took home a Silver Award.

Perspectives

Beyond the Price Tag

In October 2026, Japan’s beer tax will be reduced. While mainstream narratives often reduce this to a slight price drop for mass-market canned beer, the true beneficiaries of this reform may be Japan’s artisanal craft breweries, whose numbers have now surpassed 800 nationwide.

BORN

Born Tokusen Junmai Daiginjo Wins Gold at Kura Master 2026

Kura Master, the annual sake competition held in France, announced its 2026 results, with Born Tokusen Junmai Daiginjo (Katokichibee Shoten, Fukui Prefecture) earning a Gold Award in the Junmai Daiginjo (36–50% polishing ratio) category. Another label from the brewery, Born Ginsen, also received Gold in the same category. This recognition reflects an enduring commitment to quality. Born Tokusen Junmai Daiginjo previously received Platinum Awards in both 2021 and 2023, demonstrating a consistent resonance with juries of French sommeliers and gastronomy professionals over multiple years.

GIN

Beyond Whisky

The presence of Japanese whisky on a back bar was once a mark of distinction. Names like Hibiki, Yamazaki, and Hakushu possessed a rare magnetism. Yet, as Bangkok's cocktail landscape has evolved, these revered spirits have become a distinguished standard rather than a revelation. For those looking toward the next chapter of Japanese distillation, a quiet shift is taking place: the emergence of Japanese craft gin.

Getting Started

A Shochu by Nature, a Liqueur by Law

Asagiri, Kuma District, Kumamoto Prefecture. Founded in 1878, Tsutsumi Distillery introduced Gokujo Tsutsumi to the world, yet the label does not bear the word “shochu.” Under Japan’s Liquor Tax Law, this bottle is classified as a liqueur. And yet the base spirit is made from rice and rice koji. It is a traditional Kuma rice shochu distillate, aged for more than ten years in Oloroso sherry casks.

Drink

The Rise of the Mindful Drinker

On a Friday night at a packed bar counter, the number of guests opting for an elegantly crafted non-alcoholic beverage has noticeably increased. In many dining groups, it is now common to find one or two individuals who choose not to consume alcohol. They are not looking to end the evening early; they are fully immersing themselves in the atmosphere and the culinary journey, just like everyone else. The evolving challenge for modern gastronomy is ensuring that the menu thoughtfully accommodates this mindful choice.