Food
What Types of Restaurants Are Growing in Thailand’s Foodservice Market?
Navigating Growth and Operational Needs across Delivery Kitchens and Dine-in Establishments
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Perspectives
Drink
Two Paths from a Single Grain: Barley Shochu and Malt Whisky
The difference begins before the amber color develops. Two approaches to saccharification: malt and koji.
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Drink
Why Bangkok Bars Ask: “Why Japanese Spirits?”
Ingredients, classics, sustainability. What a bar chooses to serve reflects what it values.
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Drink
Bangkok Named the World’s Top City for Nightlife: What Sets It Apart?
What does Bangkok’s top nightlife ranking actually measure? Explore the survey, the city’s varied evening spaces, and the role of human connection.
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Drink
What Distinguishes Origarami from Nigori Sake?
What separates origarami from nigori sake? Explore sediment, pressing and heat treatment, and why cloudiness alone does not determine sweetness or carbonation.
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Drink
Umeshu Is Not Defined by Plums Alone
Fuu uses hon-mirin, while Yii uses craft gin. Explore the base ingredients, sources of sweetness and network of producers behind CU9’s two umeshu.
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Drink
A Four-Day Craft: The Okinawan Spirit Behind Edinburgh’s Winning Cocktail
An Edinburgh cocktail competition leads back to Okinawan koji making. Explore the four-day process behind Yokka Koji and the role of production knowledge in bartending.
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Drink
When 50% Rice Polishing Is Not Junmai Daiginjo
A 50% rice polishing ratio does not automatically mean Junmai Daiginjo. Explore the eight sake designations, special production methods, nama and Sake Meter Value.
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Drink
Is Grain Whisky Really Just a “Lightweight Supporting Player”?
Grain whisky is not inherently light. Distillation at Nikka, Chita and Fuji Gotemba shows how equipment, cask maturation and blending shape different characters.
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Drink
Japanese Gin Is Not One Single Aroma: Understanding What “Japanese” Really Means
KI NO BI, ROKU and NISEKO ohoro GIN show how Japanese gin connects place to flavor through different ingredients and production choices.
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Drink
The Language of Sake: Distinguishing Ingredient Truths from Health Claims
Why the presence of amino acids or fermentation-derived compounds in sake does not by itself establish a health benefit from drinking it.
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Drink
Thailand’s Alcohol Rules Have Eased, but These Two Changes Came from Separate Agencies
In 2026, Thailand implemented two distinct relaxations of its alcohol regulations: one governing importation requirements and another governing permitted sales hours.
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