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SAKE HUNDRED Wins Three Category Championships at Oriental Sake Awards 2026
SAKE HUNDRED earned three category championships at the Oriental Sake Awards 2026 in Hong Kong, with six products receiving awards overall.
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Recent announcements, releases and notes from Bacchus Global.
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Tanoshii Osake Explains the Craft and Scarcity Behind Mori Izo
Tanoshii Osake profiles Mori Izo, tracing the Kagoshima distillery’s small-scale production, traditional earthenware-jar fermentation and limited availability.
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SAKETIMES Examines Shichiken Hakushin’s IWC Champion Sake Impact
SAKETIMES examines how Shichiken Hakushin’s IWC 2025 Champion Sake recognition connected Yamanashi Meijo with local rice farming, regional identity and a global perspective.
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Phuket 101 Profiles KOUJI ALCHEMIST at Velaa Langsuan
Phuket 101 profiles KOUJI ALCHEMIST at Velaa Langsuan, focusing on its Japanese fermentation concept, interior and omakase cocktail format.
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Friday Bangkok Introduces KOUJI ALCHEMIST at Velaa Sindhorn Village
Friday Bangkok introduces KOUJI ALCHEMIST as a hidden venue at Velaa Sindhorn Village centred on Japanese fermentation knowledge.
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Niseko Distillery Plans a Ten-Year Japanese Whisky for 2031
Richesse Digital profiles Niseko Distillery, where Hakkaisan Brewery Group is maturing a ten-year Japanese whisky while developing locally rooted gin.
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Aramasa’s Sato Yusuke on Rice Cultivation and the Future of Uyashinai
AERA STYLE MAGAZINE’s second feature on Aramasa explores revived rice varieties, cultivation in Uyashinai and Yusuke Sato’s community plans.
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SAKE HUNDRED Announces RAIKA, Developed with Tenryohai Shuzo
JBpress autograph reports on SAKE HUNDRED’s RAIKA and its development with Tenryohai Shuzo on Sado Island.
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Inside SAKE HUNDRED at Torisawa 22: A Tatler Thailand Feature
Tatler Thailand covers Bacchus Global’s Inside SAKE HUNDRED dinner at Torisawa 22, documenting the yakitori menu and the production methods behind the featured sake.
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Aramasa’s Sato Yusuke on Rebuilding Sake Through Rice, Yeast and Wooden Vats
Aramasa Brewery in Akita Prefecture and its president, Yusuke Sato, are the subject of the first part of a feature published by AERA STYLE MAGAZINE on August 27, 2026. The article follows the decisions behind a brewing approach centred on local rice, the Association No. 6 yeast, kimoto methods and wooden vats. Returning to a […]
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Park Seo-jun’s 26 Twenty-Six Expands into General Distribution in Japan
26 Twenty-Six, a craft blended whisky project by 1216 Co., Ltd., has expanded into general distribution in Japan. The move was reported by PR EDGE on August 27, 2026. According to the report, wider distribution began on August 3 through department stores, hotels, bars, restaurants and liquor retailers. From a Limited Release to Wider Distribution […]
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Yumezukuri Combines Yamahai Vintages and Whisky Blending for Noto Recovery
Noguchi Naohiko Sake Institute in Komatsu, Ishikawa Prefecture, has introduced Yumezukuri, a limited blended sake project connected to recovery support for the Noto Peninsula. The project was reported by [-5°C] Sake Lab on August 20, 2026, and is also documented on the producer’s official website. A Collaboration Between Sake and Whisky Crafts The project brings […]
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