Jokichi Takamine's application of Japanese techniques to American distilling nearly changed the industry forever. More than a century later, he's finally getting his due.
Drawing comparisons to the natural wine movement, sake’s avant-garde is reinvigorating the category by challenging everything we thought we knew about it.
Two regions—one old world, one new—are staking a claim within the ever-evolving movement.
The owner of Tokyo’s Rock Fish has spent more than 30 years perfecting his idiosyncratic, iceless highball.
From acid jazz and Mojitos to bebop and sake, a look at four of Tokyo’s most unique record bars, and the playlists that define them.
A few idiosyncratic methods offer a window into why Japanese bartending has become an object of fascination—and fetishization.
“Everybody is watching to see if they can do for gin what they did for whisky.”
The tools we associate with Japanese bartending have come to symbolize the style’s dedication to precision. But they are, by and large, of Western origin.
In Japan, a small smattering of honky-tonks serve as the antithesis of traditionally quiet Japanese culture. This is what a night at Tokyo's beloved Little Texas looks like.
At Tokyo's Ben Fiddich, Hiroyasu Kayama uses homegrown plants and a mortar and pestle to reconstruct classic liqueurs and spirits—including “Campari,” absinthe and amaro—often to order. Here, a look inside…
