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Perspectives

AWARD : SHOCHU

Spring Water from the Kirishima Mountains and a Century of Earthenware Pots

Akarui Nōson” by Kirishima Town Distillery The San Francisco World Spirits Competition (SFWSC) is one of the world’s largest and most respected spirits competitions, where dozens of professional judges conduct blind tastings and score entries each year. In 2018, the Double Gold｜awarded only by unanimous gold ratings from the panel｜was granted to “Akarui Nōson,” a […]

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The Quiet Dedication Behind Ichiro’s Malt Double Distilleries

In March 2026, the UK-based World Whiskies Awards announced that a Japanese blended malt had been named “Best Japanese Blended Malt.” The winner was Ichiro’s Malt Double Distilleries from Venture Whisky in Chichibu, Saitama Prefecture. Created by founder Ichiro Akuto, it is a flagship expression that vats malt whiskies from Chichibu Distillery I and Chichibu […]

AWARD : SHOCHU

Barley Unearthed from Kuma’s Soil

Toyonaga Shuzo’s Mugishiru and Its Four-Time Kura Master Gold Legacy Most modern barley shochu aims for one thing: refinement. Cleaner aromatics, lighter texture, polished smoothness. But one bottle stands in direct opposition to that philosophy. From Toyonaga Shuzo in Yunomae, Kumamoto, comes Mugishiru, a barley shochu built not on subtraction, but on depth, weight, and the […]

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Hakushu’s Famed Water and the 1880 Imperial Lodging

The Birthplace of Yamanashi Meijo’s “Shichiken Onakaya” When people hear “Hakushu,” many think of the Suntory Hakushu Distillery. But there is another brewery that has long used the same underground water from the Ojira River｜the soft water filtered over thousands of years through the granite layers of Mount Kaikoma in the Southern Alps｜that serves as […]

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Removing a Mainstream Assumption

An Intellectual Shift in Cultivating Craft Culture Three Disparate Threads One morning, three pieces of material were sitting on my desk. One was a note regarding KUMA TOMATO, a unique tomato-based liqueur from Tsutsumi Distillery, a respected Kuma shochu producer in Kumamoto Prefecture. Another was a summary of Takafumi Nakanishi’s book, Next-Generation AI: Japan’s Path to Victory. […]

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Crafted for French Cuisine

Shichiken “Alain Ducasse Sparkling Sake” Founded in 1750 (the 3rd year of the Kan’en era), Yamanashi Meijo’s “Shichiken,” located in Hakushu, Hokuto City, Yamanashi Prefecture, has collaborated with Alain Ducasse, a highly respected figure in French cuisine. The result is “SHICHIKEN Selection Alain Ducasse Sparkling Sake.” Released in April 2021, this sparkling sake features a […]

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A Masterpiece from a Legend Who Cannot Drink

Naohiko Noguchi’s brewing work and the Noguchi Naohiko Sake Institute’s Organic Rice Junmai Ginjo Unfiltered Unpasteurized Genshu 2019, made using JAS-certified organic Gohyakumangoku rice.

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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 […]

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Thailand’s 2026 Alcohol Regulations

Navigating the Evolving Landscape of Bangkok’s Gastronomy In May 2026, Thailand’s alcohol regulations changed in a way that transcends simple “stricter regulation.” On one hand, since May 12, 2026, the sale and consumption of alcohol have been prohibited on trains, buses, boats, and related transport facilities. On the other, from May 29, 2026, the long-standing […]

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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.

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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.

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