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Perspectives

CRAFT BEER

Rice as a Common Language Brewed by Thailand and Japan

Where Bangkok’s Craft Beer Returns From June 8 to 10, 2026, the Bangkok Brewing Conference 2026 will convene in the capital. This specialized forum, gathering brewing professionals from across the region, has quietly expanded its presence year after year. What the conference illuminates is a beautifully paradoxical trajectory currently emerging within Thailand’s craft beer scene.After […]

HANEYA

Wings of Devotion

The Silent Transformation of Toyama’s Haneya In the quiet landscapes of Toyama, Fumigiku Shuzo has stood since 1916. Like many traditional breweries navigating the currents of changing times, it faced decades of declining sake consumption and profound financial pressure. Yet, out of these quiet struggles emerged “Haneya”—a brand that would redefine the brewery’s destiny. Today, […]

Perspectives

Gut Health, the Five Senses, and Nostalgia

THAIFEX 2026 and the Quiet Transformation of Bangkok’s F&B Scene In late May 2026, THAIFEX-Anuga Asia 2026, one of Asia’s largest food and beverage trade fairs, was held on the outskirts of Bangkok. Bringing together exhibitors from around the world, the event has long been seen as a barometer for the direction of Thailand’s F&B […]

AWARD : SHOCHU

In an Age of “Clean and Crisp,” Deliberately Unfiltered

Toyonaga Shuzo’s “Mugishiru” from Kuma Wins Double Awards in France and Japan The contemporary landscape of barley shochu is largely defined by a pursuit of the “clean and crisp.” A light, approachable profile where complexities are filtered away has come to be seen as the modern ideal.Yet, there exists a barley shochu that consciously navigates […]

AWARD : GIN

The Logic of Subtraction

The Defiant Philosophy Behind NISEKO ohoro GIN Hakkaisan Brewery, the revered Niigata sake producer, has spent more than a century mastering the nuances of rice fermentation since its founding in 1922. Yet, when the historic house turned its gaze toward the pristine wilderness of Niseko, Hokkaido, to craft a gin, it made a singular, counterintuitive […]

Perspectives

The Philosophy of Bespoke

A Quiet Triumph at IWC 2026 Sake names occasionally carry a quietly elegant turn of phrase. SAKE HUNDRED’s “Byakko Bespoke” is one such example. In Japanese, this expression is known as Betsuatsurae—a traditional term signifying an item crafted entirely to order. In the vocabulary of sartorial elegance, it translates perfectly to the concept of bespoke […]

Perspectives

The Two Percent That Shapes the Story of Wine

A glass of wine is composed almost entirely of water and alcohol—together accounting for 98% of the liquid. The remaining 2% holds everything else. And yet, it is this precise 2% that allows wine to taste, look, and feel like wine. According to the Institute of Enology and Viticulture at the University of Yamanashi, the […]

HANEYA

The Philosophy of Totality

How Toyama’s Fumigiku Sake Brewery Secured No. 2 at Kura Master 2026 Sake breweries take many paths. Some refine a single label to perfection; some embrace the ephemeral with seasonal releases; others compete through the sheer magnitude of scale. Fumigiku Sake Brewery, established in 1916 in Toyama City, Toyama Prefecture, departs from these conventional paths. […]

Perspectives

The Counterintuitive Excellence of NiKo

Redefining ‘Futsū-shu’ at IWC 2026 There are some sakes whose true nature cannot be understood from the label alone. “NiKo,” brewed by Shirataki Sake Brewery—founded in 1855 in Echigo-Yuzawa, Niigata Prefecture—is precisely that kind of bottle. Legally, it is classified as “futsū-shu,” or ordinary sake. Yet in 2026, this sake received recognition in the sake […]

Perspectives

A Parallel Spirit

The Story of Rice Shochu Nurtured in Hitoyoshi-Kuma, Kumamoto Both sake and rice shochu are born from the same ingredient: rice. And yet, their flavors are strikingly different. Sake offers a clear, gentle sweetness, while rice shochu is known for its dry aroma and light, clean finish. The reason such distinct spirits can emerge from […]

CHIEBIJIN

The Elegance of Restraint

How Oita’s Nakano Shuzo Embraced the Unpolished Path There is a long-held belief in the world of sake: “The more you polish the rice, the better the sake.” For generations, sake crafted from rice whose outer layers have been extensively milled away has been regarded as the pinnacle of premium quality, prized for its clean, […]

Perspectives

The Journey of Namazake

How the Cold Chain Redefined the Sake Landscape Sake typically undergoes a traditional process called hiire, a method of pasteurization through heating. This vital step sterilizes the liquid, suppresses enzyme activity, and stabilizes overall quality. Sake that skips this process is known as namazake, or unpasteurized sake. Namazake retains the fresh, vibrant character of newly […]