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The Evolution of Sake: Beyond the 15% Tradition
Genshu at 13% ABV: ARAMASA COSMOS and KAGURA Clear explain the difference between brewing water and dilution after production, alongside yeast, brewing methods and pasteurisation.
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Perspectives
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Resting in subterranean shadows, a masterpiece awakens GOKUJO MORIIZO
The epitome of liquid tranquility In Tarumizu City, Kagoshima Prefecture. Nestled on the western coast of the Osumi Peninsula, with the majestic Sakurajima looming near, stands an intimate heritage distillery whose legacy dates back to 1885 (Meiji 18)｜Moriizo Shuzo Co., Ltd. On a modest, exclusive enclave of roughly 150 tsubo (about 500 square meters), fifty […]
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The 2026 Table According to Michelin
Why Bangkok is Emerging as the Next Culinary Capital The dining trends unveiled each year by the Michelin Guide are far more than mere predictions of culinary fashion. They are curated field reports｜observations gathered by inspectors who have dined across the globe and sensed subtle shifts within the echelons of haute cuisine. For 2026, the […]
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Heritage and Density
The Essence of Nara Kasugayama Shuzo’s “TSUKIGASE no UMEGENSHU” The Sacred Origin Takahata-cho, Nara City. Nestled at the foot of the Kasugayama Primeval Forest｜the sacred precincts of Kasuga Taisha, untouched by human hands for over a millennium｜stands a brewery with a legacy enduring since 1877, Nara Kasugayama Shuzo. Formerly Yagi Shuzo, the house underwent a bold […]
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DAIYAME, SEKITOBA
Lychee Aromas Born from Sweet Potatoes
The Science and Aesthetics of Hamada Syuzou’s “DAIYAME 40” A Revelation in Aroma If one were to hear, “This sweet-potato shochu carries the scent of lychee,” it would likely invite skepticism. Traditionally, imo shochu is associated with a rugged, earthy heritage｜an unpretentious staple rooted in the dining culture of Kagoshima. Yet, what rises from the […]
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A 20-Year Symphony of Taste and Fortune
Discover the World of Kawachi Wine’s “FUKUUME Shippo” Nestled in the historic, rolling hills of Habikino City, Osaka｜a region rooted in grape cultivation since the Meiji era｜lies Kawachi Wine, a heritage winery founded in 1934. Under the visionary leadership of fourth-generation owner Shigeyuki Kondo, the estate is guided by a profound philosophy: “Wine is Wa-in（和飲）.” […]
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AWARD : SAKE
An Elixir Born from Oze’s Pristine Snowmelt
The Philosophy of Nagai Shuzo’s “Mizubasho” In Kawaba Village, Gunma Prefecture, nestled at the headwaters of the Tone River, lies a historic sake brewery with a legacy dating back to 1886. This is Nagai Shuzo Co., Ltd. Led by sixth-generation president Noriyoshi Nagai, the brewery has continuously pushed the boundaries of innovation while deeply honoring […]
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AWARD : SAKE
Mastering the Art of 33%
An All-Junmai Daiginjo Brewery’s Vision ｜ TATENOKAWA Stream Red “Kyuryu” Nestled in Sakata City, Yamagata Prefecture｜a region blessed with the pristine waters and abundant rice harvests of the Shonai Plain｜stands a brewery whose legacy traces back to 1832 (the 3rd year of the Tenpo era). This is Tatenokawa Sake Brewery. The brewery captured the sake […]
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Mozart, Christianity and the Pinot Noir of Burgundy
The Heritage of Pinot Noir in Burgundy François Mauriac, the renowned French writer from Bordeaux, once reflected on the nature of artistic genius through an anecdote about Rossini. When asked who the greatest musician was, Rossini named Beethoven. But when pressed about Mozart, he replied: “Mozart? He is the only one.” This perspective offers an intriguing […]
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Everything You Ever Wanted to Know About Champagne
A comprehensive guide to Champagne, from the region and grapes to pressing, blending, ageing and the traditional method behind its bubbles.
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Champagne! 3. Fundamental Knowledge about Champagne: Origins and Production
Learn the essentials of Champagne: its protected origin, permitted grapes, production method and the factors that shape the finished wine.
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Champagne! 2. Vincent Charlot: A Biodynamic Approach in Champagne
A Mosaic of Terroirs Located in Mardeuil, near Epernay, in the Champagne area, the estate of Vincent Charlot is a mosaic of 39 different small plots, with diverse soils and exposures. To highlight the specific characteristics of each plot, he vinifies them separately. This approach leads to the production of various distinct cuvées, with quantities […]
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