SanktGallen Brewery released limited-edition product, Whey Sour Ale Strawberry, in March, which upcycles whey, a by-product of cheese manufacturing, and strawberries to create a tart, fruity alcoholic beverage. Cheese production typically utilises...
Sake, known in Japan as nihonshu (literally “Japanese alcohol”), is familiar to fans of fine beverages worldwide. Sake is brewed from rice, water, koji (a fermentation starter), and yeast. The process is complex, transforming starch into sugar and...
NOTO Naorai Inc. is a venture dedicated to the revitalisation of Japanese sake breweries that has launched a circular economy project to upcycle surplus Omiki, or sacred sake, into a premium distilled spirit. This is a collaboration with Mekari...
Yamaai Crew Inc., a hospitality operator based in Nagano Prefecture, launched a new sake series titled “SAKE SHOT” on 22 December 2025. Developed in collaboration with the historic Ichinoya Brewery, the product features 50ml single...
Otomo Resort has announced the July 2024 opening of “7c villa & winery,” Japan’s first winery villa located in Fujikawaguchiko Town. This initiative will expand the region’s flourishing wine culture while generating local...
Malt lees are the byproducts of the beer brewing process; unfortunately, these days, they are treated as industrial waste and are discarded. Yet, this was not the case in ancient Japan, where malt lees were reused in various ways. The MALT FES...
The Ethical Spirits & Co., a pioneer in sustainable distillery practices, has unveiled its latest creation, “LAST ELYSIUM,” an addition to its acclaimed “LAST” line of ethical gins. This new offering emphasizes the...
Kojima Sohonten Inc., a venerable sake brewery, has achieved a significant environmental milestone by attaining carbon neutrality in its sake production. Starting in September 2023, the company reduced its carbon dioxide emissions to virtually zero...
Sankt Gallen Brewery is releasing a limited quantity of “Japanese Pear Weizen,” an upcycled beer made from food loss, in particular discarded pears. For many pear farmers, “honeying” has become an unwelcome phenomenon. This...
As a city that harmoniously blends the ultramodern with the traditional, Tokyo is adding a vibrant shade of green to its gastronomic palette. Known for its culinary prowess, the metropolis is embracing a surge of restaurants dedicated to...