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Perspectives

KID, MURYOZAN

An Unbroken Legacy

At the 2026 edition of Kura Master, the annual Japanese sake competition held in France, KID Muryozan Junmai Ginjo (Heiwa Shuzo / Wakayama Prefecture) was awarded a Gold Medal in the Junmai Daiginjo (36–50% polishing ratio) category.

Perspectives

Crystal Bubbles, the Depth of Kijoshu

In a single glass, the methodology of Champagne meets the uniquely Japanese culture of kijoshu. SAKE HUNDRED’s “Shinsei” is a modern sparkling Junmai Daiginjo that unites these two design principles in one bottle.

Perspectives

The Global Tapestry of Sake

In 2025, Japanese sake achieved a quiet yet profound milestone. Export value grew by 6% year over year, with volume gracefully climbing 8% to approximately 33,500 kiloliters. Today, sake reaches a remarkable 81 countries and regions, weaving its way into diverse global cultures.

JOKIGEN

Crafting for the Global Stage

Kano Sake Brewery’s KISS of FIRE, the First Sake Selected for the Nobel Prize NightCap December 2012, Stockholm. At the celebratory NightCap party following the Nobel Prize award ceremony, a bottle of Japanese sake stood alongside Dom Pérignon and Moët & Chandon. It was the first sake ever to be officially selected for the party. […]

Bar

Umami in the Glass

The Fifth Taste in Cocktails, and Kouji’s Place Behind the Bar in 2026 For generations, the architecture of a cocktail relied on four pillars: sweetness, acidity, bitterness, and saltiness. Today, umami—the fifth taste—is quietly establishing itself as a defining element within the glass. According to a survey conducted in early 2026 by the U.S. drinks […]

Perspectives

Thailand’s Shift into a “Super-Aged Society”

The Quiet Transformation of Bangkok’s Premium Beverage Culture A Country Where One in Five Citizens Is Now Over 60 In 2026, Thailand crossed a major demographic threshold. People aged 60 and above now account for more than 20% of the population, placing the country in the category internationally known as a “super-aged society.” At first glance, […]

Perspectives

Diverging Paths in the Wine Market

Understanding the Rise of Organic Viticulture The global wine market is currently navigating a period of nuanced transformation. Within the broader category of wine, two distinct trajectories are emerging. A recent market analysis by data intelligence firm TasteWise contextualizes this evolution. In France, for example, while overall wine consumption saw a decline in 2023, the […]

BORN

The 1963 Junmai Revelation

The Philosophy Behind Kato Kichibee Shoten’s “Born Dreams Come True” In Japan’s sake industry of the 1960s, a method known as sanbai zōjō—literally “triple-volume brewing”—was widely utilized. It involved taking sake originally brewed from rice and rice koji, then adding distilled alcohol, sugars, acidulants, and other ingredients to increase the final yield by as much as […]

Perspectives

Beyond the Terminology

Four Principles for Curating a Meaningful Sake Menu in Bangkok The Evolution of Bangkok’s Dining SceneThe landscape of Bangkok’s gastronomy is subtly shifting. Japanese sake, once confined to traditional establishments, is now finding a home in French bistros, Italian trattorias, and contemporary Thai dining rooms. While the presence of sake has grown significantly, a familiar […]

At −2°C for 26 Days, Then Into a −7°C Warehouse

Perspectives

One Shipment: −2°C Container Setpoint and Reported −7°C Storage

A case study of one Japan–Bangkok shipment, distinguishing the −2°C container setpoint, logger readings and reported subsequent −7°C warehouse storage. Not a claim about every product or shipment.

Perspectives

The 50% Juice Decision

IThree Approaches Behind Heiwa Shuzo’s “Tsuru-Ume Yuzu” A typical yuzu liqueur is said to contain around 5% fruit juice on average. For years, that figure represented the industry standard: the point where drinkability, cost, and shelf stability meet. Heiwa Shuzo’s “Tsuru-Ume Yuzu” elevates this proportion to 50%—a remarkable shift from the standard. It represents an […]

Perspectives

From 5°C to 55°C

The Legacy of Sake’s Language and the Ten Names of Temperature When you order “hiya” in Japan, you get sake served at room temperature. Order “reishu,” and you get sake chilled in the refrigerator. For those familiar with Japan’s dining culture, the distinction is naturally understood. But overseas, it can often be the first point […]