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Supplier & Supply Risk

How to evaluate suppliers and manage supply risk for imported Japanese alcohol.

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“Authorized Distributor” Status Is Reviewed Annually: Juyondai and Official Distribution in Thailand

On July 1, 2026, a certificate was issued jointly by Takagi Shuzo of Yamagata Prefecture and Japan Craft Sake Company Co., Ltd., a company whose name appears alongside Takagi Shuzo in Juyondai's official brand book.

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Deciding Years Ahead, Deciding Tonight: What Jim Beam’s Distilling Pause Reveals

For the entirety of 2026, Jim Beam’s main distillery in Clermont, Kentucky, has paused the distillation of new whiskey. Announced in December 2025, the decision was not driven by mechanical failure or financial distress.

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Three Hurdles a Bottle of Whisky Must Clear Before It Reaches Bangkok

Time, Taxes, and Transparency Three Hurdles a Bottle of Whisky Must Clear Before It Reaches Bangkok: Time, Taxes, and Transparency A Japanese whisky appears on the menu of a bar in Bangkok. On the surface, it seems like an ordinary bottle. Yet behind the label, a quiet shift in market dynamics has been unfolding. “We’d […]

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More Than a Downturn

How Bordeaux Is Quietly Navigating a Systemic Shift More Than a Downturn: How Bordeaux Is Quietly Navigating a Systemic Shift When one thinks of Bordeaux, images of the world’s most revered red wine region naturally come to mind—a historical benchmark of excellence in the viticultural world. Yet today, this storied region faces profound tremors. Philippe […]

At −2°C for 26 Days, Then Into a −7°C Warehouse

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One Shipment: −2°C Container Setpoint and Reported −7°C Storage

A case study of one Japan–Bangkok shipment, distinguishing the −2°C container setpoint, logger readings and reported subsequent −7°C warehouse storage. Not a claim about every product or shipment.

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The Future of Sake Rice

Sake is born from rice. Today, this fundamental truth is bringing a new set of challenges to the industry. Many of you may remember the “Reiwa rice crisis” that began in the summer of 2024. News of table rice disappearing from supermarket shelves made headlines around the world. But the ripple effects reached much deeper. The very supply base for sake-brewing rice—known as sakamai—is now at a structural turning point.

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The Evolution of Sake: From Export to Local Brewing

Explore how overseas breweries are changing sake from a Japanese export into a locally brewed drink shaped by water, climate and community.

Domaine Grand Veneur

Beyond the 2021 Late Frost

The Resilience of Châteauneuf-du-Pape’s Old Vines A Southern Rhône Legacy Since 1826 Châteauneuf-du-Pape stretches across the southern bank of the Rhône River in southern France. The Jaume family’s history of grape growing here began in 1826, when Mathieu Jaume first established vineyards on this land. For nearly two centuries, six generations of the family have continued […]

Maintaining −2°C Across the South China Sea

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A Japan–Bangkok Shipment: Reviewing the Published Temperature Summary

29 Days of Logged Proof What’s Behind “It’s the Same Label, but Tastes Different”? For those who appreciate sake in Bangkok, a subtle question often arises: the impression you had when tasting at the brewery somehow differs from what you get when you open the same bottle in Thailand. In many cases, the answer lies in […]

Taste the Essence of Sake at Its Finest with Thailand's First Cold Chain

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Sake Temperature Management by Product and Logistics Stage

Bacchus Global explains product- and stage-specific temperature management, the distinction between equipment setpoints and logger readings, and the limits of shipment records.

Age Verification