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Perspectives

Restaurant

Sake Kasu

The Untapped Essence Quietly Reshaping Global Gastronomy Sake Kasu: The Untapped Essence Quietly Reshaping Global Gastronomy When sake is made, something of profound value is always left behind. As rice, rice koji, water, and yeast ferment together over time, the liquid is eventually pressed away. What remains is sake kasu—or sake lees. White, soft, and […]

Perspectives

The Measure of True Hospitality

Yamanashi Meijo’s “Shichiken” and the Rebirth of Daigahara-juku The Measure of True Hospitality: Yamanashi Meijo’s “Shichiken” and the Rebirth of Daigahara-juku There was a time when travelers journeyed on foot. Along the Koshu Kaido, which connected Edo and Kofu, post towns offered weary travelers a place to rest. One of them was Daigahara, in present-day […]

Perspectives

A Journey Restored

ow Nakijin Distillery’s “Sennen no Hibiki” Completes the Awamori Circle A Journey Restored: How Nakijin Distillery’s “Sennen no Hibiki” Completes the Awamori Circle The narrative of this exceptional spirit begins with the grain itself. The rice used in “Sennen no Hibiki,” an awamori produced by Nakijin Distillery, which was founded in 1948 in Nakijin Village, […]

Perspectives

The Truth of the Everyday Pour

Insights from SAKE COMPETITION 2026 The Truth of the Everyday Pour: Insights from SAKE COMPETITION 2026 While the world of sake is no stranger to accolades, SAKE COMPETITION holds a distinct place of privilege. Here, the liquid under scrutiny is not a rare, bespoke masterpiece crafted solely for a panel of experts. Instead, it is […]

Food

Rethinking the Rules

Why Thai Cuisine Demands a New Wine Language Rethinking the Rules: Why Thai Cuisine Demands a New Wine Language At a Bangkok dining table, the conventional Western rules of wine pairing often falter before the meal even begins. Faced with a shared spread of Thai dishes, the traditional binary of “fish or meat” feels fundamentally […]

Perspectives

Time as an Ingredient

How Kotsuru Ume Redefines the Aging of Umeshu Time as an Ingredient: How Kotsuru Ume Redefines the Aging of Umeshu Umeshu has traditionally been a drink enjoyed relatively soon after it is made. Green plums are steeped in sugar and alcohol, then consumed after a few months, or at most a few years. That is […]

Perspectives

The New Dialogue

How KANPAI THAILAND 2026 Reflects the Evolution of Japanese Alcohol Marketing The New Dialogue: How KANPAI THAILAND 2026 Reflects the Evolution of Japanese Alcohol Marketing There was a time when a single social media post, paired with an evocative image, could seamlessly bridge the gap between a brand and its audience. In Thailand’s evolving landscape, […]

Perspectives

Wine Reclined, Sake Upright

The Logic of Bottle Orientation in the Cellar Wine Reclined, Sake Upright: The Logic of Bottle Orientation in the Cellar In restaurant cellars in Bangkok, it is not unusual to see wine and sake stored side by side within the same refrigerated spaces. Look closely, however, and you will notice that the bottles are positioned […]

GIN

The Logic of the Seto Inland Sea

Sakurao Gin Limited and the Journey of Jigōzen Oyster Shells The Logic of the Seto Inland Sea: Sakurao Gin Limited and the Journey of Jigōzen Oyster Shells Along the coastline of Hatsukaichi City in Hiroshima Prefecture lies Jigōzen. A serene port town facing the sacred island of Miyajima across the water, it sits at a […]

Perspectives

The Invisible Spirit

What Miyazaki Shochu’s Global Expansion Asks Us to Consider The Invisible Spirit, What Miyazaki Shochu’s Global Expansion Asks Us to Consider On January 28, 2026, Miyazaki Prefecture hosted MIYAZAKI SHOCHU CONNECT. Facilitated by JETRO (Japan External Trade Organization), the gathering invited buyers from the United States, the United Kingdom, India, and Singapore to engage directly […]

Perspectives

A New Geography of Sake

How Southeast Asia is Shaping the Future of Brewing A New Geography of Sake: How Southeast Asia is Shaping the Future of Brewing When picturing the primary destinations for Japanese sake, established markets like China, the United States, and South Korea often come to mind. Yet, a quieter shift is occurring. According to the Japan […]

Restaurant

A Nuanced Shift in the Glass

Japanese Umeshu in Bangkok’s Michelin-Starred Dining Scene A Nuanced Shift in the Glass: Japanese Umeshu in Bangkok’s Michelin-Starred Dining Scene Fine dining and wine have long been inseparable. As a tasting menu progresses, a sommelier selects beverages to complement each course. That model has remained largely unchanged, even at Bangkok’s Michelin-starred restaurants. Yet, a subtle […]