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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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Recent announcements, releases and notes from Bacchus Global.
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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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Coastal Maturation at SAKURAO Brewery and Distillery in Hiroshima
SAKURAO BREWERY AND DISTILLERY, located in Hatsukaichi City, Hiroshima Prefecture, was featured in Otoko no Kakurega Digital . The online article was published on August 15, 2026, after originally appearing in the magazine’s February 2026 issue. Between the Seto Inland Sea and the Chugoku Mountains The article traces the distillery’s roots to Chugoku Jozo, founded […]
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Ten Years of CRAFT SAKE WEEK: Designing New Encounters with Sake
CRAFT SAKE WEEK, the sake event founded by Hidetoshi Nakata, marked its tenth year in 2026. In the first instalment of a three-part dancyu feature published on August 11, writer Atsuko Sando examines how the event was designed to reach people who had not previously engaged with sake and to connect the drink with food, […]
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DAIYAME Receives Gold at the International Spirits Challenge 2026
Hamada Syuzou’s authentic sweet potato shochu, DAIYAME, has received a Gold medal in the SHOCHU category at the International Spirits Challenge (ISC) 2026. International Spirits Challenge 2026 According to Hamada Syuzou’s official announcement, ISC is an annual international spirits competition organised by Drinks International in the United Kingdom. The competition evaluates entries through blind tasting […]
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From Boom to Culture: Saburomaru Distillery’s Challenge for the Next 100 Years
Saburomaru Distillery, operated by Wakatsuru Shuzo in Tonami, Toyama Prefecture, received the PREMIUM JAPAN AWARD 2026. Published by Premium Japan on August 6, 2026, the article profiles Wakatsuru Shuzo President Takahiko Inagaki and his efforts to build the foundations needed for Japanese whisky to develop from a global boom into a culture that can continue […]
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Why a ¥198,000 Sake Collaborated with Gucci — and the Distinctive Character of SAKE HUNDRED MIKKA
SAKE HUNDRED MIKKA was featured in Forbes JAPAN’s “A Scene with Fine Sake” series. Written by Miyako Akiyama and published online on August 11, 2026, the article originally appeared in the magazine’s August issue, released on June 25. Beyond Comparison with Champagne Sparkling sake has often been understood through comparisons with Champagne: the quality of […]
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Pure and Elegant as Moonlight: Gakkogawa Distillery in Yuza, Yamagata
GAKKOGAWA DISTILLERY, the whisky distillery established and operated by Tatenokawa Shuzo Co., Ltd. (楯の川酒造), was featured in Otoko no Kakurega Digital. The online article was published on August 9, 2026, after originally appearing in the magazine’s February 2026 issue. Whisky Making by Tatenokawa Shuzo Gakkogawa Distillery is a whisky-making project of Tatenokawa Shuzo, a Yamagata […]
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Over Three Decades at the Pinnacle: The Present Vision of Tatsugoro Takagi
Editor’s note: This page is retained as an archive record of a Dancyu feature on Tatsugoro Takagi and Takagi Shuzo. Juyondai was introduced in 1994, when light, dry sake was dominant in Japan. The feature traces how Takagi developed a richer style and continued to revise production over more than three decades. The article discusses […]
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Sparkling ambitions: Yamanashi Meijo steers sake forward
SHICHIKEN (Yamanashi Meijo) was featured in The Drinks Business! Screenshot
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