Perspectives Archives - Page 2 of 39

Drink

What Sets SHOCHU REPUBLIC’s Four Bottles Apart: Understanding the Differences Through Ingredients and Producers

Two of the four SHOCHU REPUBLIC bottles are honkaku shochu and two are liqueurs, each made by a different distillery. Reading the ingredient in each name, the category and the producer shows how the four differ.

Drink

Sake Assemblage｜The Craft of Blending at Gikyo and Zaku

Gikyo blends aged sakes, while ZAKU eks Edition No.1 was developed with sushi in mind. Their production stories show how selecting component sakes and adjusting proportions shape an assemblage.

Drink

Captured Blossoms｜The Quiet Distinction of Combier Elderflower Liqueur

What elderflower is, and how a liqueur made from the blossom differs from fruit and herbal liqueurs. Combier gathers the flowers by hand in Anjou, and the liqueur received a Spirit Gold with 95 points at IWSC 2025.

Drink

Standardizing Sake Education｜Drawing on the Sommelier’s Lens

Shared categories help learners distinguish aroma from taste and compare sake tasting notes. Wine sommeliers’ observation methods offer a starting point for this learning.

Drink

The Pale Pink Spectrum: The Craft Behind N.P.U. Rosé 2009

Trace N.P.U. Rosé 2009 through its vintage lineage, skin contact, ten months in oak and more than twelve years on lees. Color, maturation and sugar dosage each belong to a different step.

Drink

Beyond “Bitter”: Reading Kanegasaki Herbal Distillery and Combier Through Amaro’s Lens

Amaro, the traditional bittersweet herbal liqueur of Italy, is far richer and more nuanced than a single flavor descriptor suggests.

Bar

From Supporting Accent to Cocktail Architecture: The Composition of Royal Combier and Chartreuse

The International Bartenders Association (IBA) defines the classic Margarita with a clear hierarchy: 50 ml tequila, supported by 20 ml triple sec and 15 ml lime juice. Here, the orange liqueur functions as a modifier, a supporting note to the primary spirit.

Food

Navigating Margin Pressure: The Strategic Role of Craft Beverages in Bangkok’s Dining Scene

Read restaurant sales and cost figures with attention to their scope and calculation method, then connect them with venue records. Distinguish purchase-to-sell-through days from the time taken to finish an opened bottle.

Perspectives

A Shared Character, Two Distinct Paths: Understanding Soju and Shochu Through Craft

In Hanja, the Chinese characters used in Korean, soju (소주) is written as “燒酒.” Adapt the first character into its modern Japanese form, and you have “焼酒”—a term separated from Japanese shochu (焼酎) by a single character.

Bar

A Whisky-Based Negroni Variation｜Junmai Sake Casks and Mirin

A proposed Negroni variation using TOGOUCHI Whisky Sake Cask Finish and mirin-based AKA-ONI ROSSO. Compare ingredient substitutions and mixing ratios as separate changes.

Drink

Separating Taste and Aroma｜Understanding Thai Cuisine and Wine Pairing

Understand Thai cuisine and wine through five sensory dimensions: spiciness, astringency, acidity, sweetness and aroma. Distinguish ingredient properties, research conditions and changes in perception.

Drink

Volume Holds Steady, Value Rises 13.71%: Decoding Thailand’s Wine Import Statistics

In the first half of 2026, Thailand’s wine import volume was nearly flat while import value rose 13.71%. What the gap shows, how the 2024 tax reform and IWSR data fit in, and what still needs checking.

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