Wakayama · Minabe
Fuu & Yii
Nanko ume from one family farm, expressed through hon-mirin and gin. Explore the ingredients and makers behind these two umeshu.
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Features & perspectives.
Selected stories about ingredients, makers and Japanese drinks culture.
BACCHUS GLOBAL · FEATURES
In focus.
Wakayama, Okinawa and Akita. Three features from Bacchus Global, following ingredients, makers and fermentation.
Okinawa · Ryukyu
LEQUIO
Sakura yeast, kokuto and the plants of Yambaru. Trace the Okinawan ingredients and production behind the LEQUIO collection.
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Akita · Daisen
KOJI CLEAR
Rice koji, premium rice and pure water become a transparent, non-alcoholic expression of Japanese fermentation.
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Bacchus Global
Selected perspectives.
Ingredients, producers and Japanese drinks culture, explored by Bacchus Global.
Two Paths from a Single Grain: Barley Shochu and Malt Whisky
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What Distinguishes Origarami from Nigori Sake?
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Two Expressions, One Orchard: The Craft of Wakayama Umeshu
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When 50% Rice Polishing Is Not Junmai Daiginjo
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Is Grain Whisky Really Just a “Lightweight Supporting Player”?
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Japanese Gin Is Not One Single Aroma: Understanding What “Japanese” Really Means
Read on Bacchus Global (opens in a new tab)Selected for their insights into ingredients, craft and culture. Links open on Bacchus Global in a new tab.