Drink
Keeping Each Dish’s Character Intact｜Sake and Cross-Cultural Pairing
Scallop biryani and yellowtail ceviche offer a starting point for considering sake across culinary traditions, while preserving the character of each dish.
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Food Pairing
Principles of matching Japanese sake, shochu and liqueurs with Thai, Japanese and Western dishes.
Course Pairing Design
Thinking of Non-Alcoholic Pairings as a Course of Their Own
A published menu offers a starting point for considering non-alcoholic pairings as a course. Sequence, serving size and timing connect individual drinks with the whole meal.
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Separating Taste and Aroma｜Understanding Thai Cuisine and Wine Pairing
Understand Thai cuisine and wine through five sensory dimensions: spiciness, astringency, acidity, sweetness and aroma. Distinguish ingredient properties, research conditions and changes in perception.
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The Shared Vocabulary of Aroma: Reading Marlborough Sauvignon Blanc Through Thai Cuisine
A factual examination of how Marlborough Sauvignon Blanc and Thai cuisine can be described through overlapping citrus, green and herbal aroma language.
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Why Cheese and Sake Resonate: A Shared Transformation Through Fermentation
In Bangkok’s bistros, pairing wine with cheese has long been a familiar ritual. As imported wines have become more widely available, a growing number of restaurants have begun serving European cheeses alongside high-quality natural wines.
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What Is Subtracted, and What Remains
The umami found in sake and that of Thai fermented seasonings like nam pla and kapi share a striking structural similarity. In recent years, the culinary world has begun to recognize how naturally they resonate with one another. But where does shochu stand in this dialogue?
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Cuisine Has Evolved. What About Drinks?
Thailand’s Dining Market Moves From “Quantity to Quality,” and the Future of Beverage Programs Cuisine Has Evolved. What About Drinks?Thailand’s Dining Market Moves From “Quantity to Quality,” and the Future of Beverage Programs Thailand’s culinary landscape continues its upward trajectory. Market projections indicate sustained expansion at an annual rate of approximately 7.6%, poised to exceed […]
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The Molecular Harmony of Sake and Foie Gras
How Koji Shapes Aroma The Molecular Harmony of Sake and Foie Gras: How Koji Shapes Aroma Sake is increasingly sharing space with wine on the menus of Bangkok’s fine dining establishments. Previously, its appeal was often framed in purely sensory terms: “It offers a Japanese nuance,” or “It feels light on the palate.” Recently, however, […]
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Sushi and the Choice of Shochu
A Three-Dimensional Pairing Born from “Almost Zero Residual Sugar” When envisioning a pairing for sushi, thoughts naturally drift toward sake. Yet in Miyazaki, a region revered as the kingdom of shochu, artisans offer an alternative perspective: shochu belongs at the sushi counter.At a storied sushi establishment, a curation of shochu pairings presented by these Miyazaki […]
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Beyond the Sushi Counter
Curating Operational Context: A Framework for Integration For teams evaluating sake in non-Japanese menu design, a practical framework can be built around three style archetypes rather than a direct sales narrative: a clean aromatic profile for contrast, a structure-heavy sake for savory anchors, and an acid-forward style for balancing richer preparations. Expanding Beyond Traditional Pairing […]
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A Sake Designed by a Master of French Cuisine
Shichiken “Alain Ducasse Sparkling Sake” Founded in 1750 (the 3rd year of the Kan’en era), Yamanashi Meijo’s “Shichiken,” located in Hakushu, Hokuto City, Yamanashi Prefecture, has collaborated with Alain Ducasse, a highly respected figure in French cuisine. The result is “SHICHIKEN Selection Alain Ducasse Sparkling Sake.” Released in April 2021, this sparkling sake features a […]
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Natural Wine is Quietly Reshaping Asia’s Culinary Landscape
A Snapshot of Tokyo and Bangkok A Global Gathering in Tokyo On May 10 and 11, 2026, RAW WINE Tokyo returns to the Tokyo Ryutsu Center. Founded by Isabelle Legeron, the first French woman to earn the prestigious title of Master of Wine, RAW WINE stands as the world’s premier natural wine fair. Touring cities such […]
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