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Makers & Origins

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Beyond Whisky

The presence of Japanese whisky on a back bar was once a mark of distinction. Names like Hibiki, Yamazaki, and Hakushu possessed a rare magnetism. Yet, as Bangkok's cocktail landscape has evolved, these revered spirits have become a distinguished standard rather than a revelation. For those looking toward the next chapter of Japanese distillation, a quiet shift is taking place: the emergence of Japanese craft gin.

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The Rise of the Mindful Drinker

On a Friday night at a packed bar counter, the number of guests opting for an elegantly crafted non-alcoholic beverage has noticeably increased. In many dining groups, it is now common to find one or two individuals who choose not to consume alcohol. They are not looking to end the evening early; they are fully immersing themselves in the atmosphere and the culinary journey, just like everyone else. The evolving challenge for modern gastronomy is ensuring that the menu thoughtfully accommodates this mindful choice.

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An Unbroken Legacy

At the 2026 edition of Kura Master, the annual Japanese sake competition held in France, KID Muryozan Junmai Ginjo (Heiwa Shuzo / Wakayama Prefecture) was awarded a Gold Medal in the Junmai Daiginjo (36–50% polishing ratio) category.

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Crystal Bubbles, the Depth of Kijoshu

In a single glass, the methodology of Champagne meets the uniquely Japanese culture of kijoshu. SAKE HUNDRED’s “Shinsei” is a modern sparkling Junmai Daiginjo that unites these two design principles in one bottle.

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The Global Tapestry of Sake

In 2025, Japanese sake achieved a quiet yet profound milestone. Export value grew by 6% year over year, with volume gracefully climbing 8% to approximately 33,500 kiloliters. Today, sake reaches a remarkable 81 countries and regions, weaving its way into diverse global cultures.

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Crafting for the Global Stage

Kano Sake Brewery’s KISS of FIRE, the First Sake Selected for the Nobel Prize NightCap December 2012, Stockholm. At the celebratory NightCap party following the Nobel Prize award ceremony, a bottle of Japanese sake stood alongside Dom Pérignon and Moët & Chandon. It was the first sake ever to be officially selected for the party. […]

Bar

Umami in the Glass

The Fifth Taste in Cocktails, and Kouji’s Place Behind the Bar in 2026 For generations, the architecture of a cocktail relied on four pillars: sweetness, acidity, bitterness, and saltiness. Today, umami｜the fifth taste｜is quietly establishing itself as a defining element within the glass. According to a survey conducted in early 2026 by the U.S. drinks […]

BORN

The 1963 Junmai Revelation

The Philosophy Behind Kato Kichibee Shoten’s “Born Dreams Come True” In Japan’s sake industry of the 1960s, a method known as sanbai zōjō｜literally “triple-volume brewing”｜was widely utilized. It involved taking sake originally brewed from rice and rice koji, then adding distilled alcohol, sugars, acidulants, and other ingredients to increase the final yield by as much as […]

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Tsuru-Ume Yuzu: Starting with the Fruit

The official Premier Wakayama product listing describes Heiwa Shuzo’s Tsuru-Ume Yuzu as a liqueur made with fresh yuzu juice from Wakayama Prefecture.

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From 5°C to 55°C

The Legacy of Sake’s Language and the Ten Names of Temperature When you order “hiya” in Japan, you get sake served at room temperature. Order “reishu,” and you get sake chilled in the refrigerator. For those familiar with Japan’s dining culture, the distinction is naturally understood. But overseas, it can often be the first point […]

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From 30,000 to 1,000

The Sake Industry’s “Silent Retreat” and Breweries Looking to the Moon “Japanese culture is quietly disappearing.” This is how the U.S. publication Sake Industry News frames the current landscape in its 153rd issue. Once numbering 30,000, Japan’s sake breweries have now dwindled to just over 1,000. This is not a mere incremental decline; it is a profound […]

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Pour That Demands Motion

Ikegame Shuzo’s Jelly Umeshu and the Redefined Shape of Plum Wine Before opening the bottle, a firm shake is required. While agitating a beverage is rarely customary, with “Shake-It Jelly Umeshu,” the drink simply will not pour unless you engage in this ritual. The umeshu inside has been carefully set into a delicate jelly, designed […]

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