Bring Back Hawaiian Sake
Chiaki Takahashi and Tama Hirose are reviving a century-old homegrown industry, and introducing the world to natural Hawaiian sake in the process.
- story: Tom Downey
- illustration: Nick Hensley
Sake’s Radical Awakening
Drawing comparisons to the natural wine movement, sake’s avant-garde is reinvigorating the category by challenging everything we thought we knew about it.
- story: Tom Downey
- photos: Jérémie Souteyrat
The Quiet Defiance of Decibel
How New York’s pioneering punk-rock sake bar became a culture unto itself.
- story: Jon Bonné
- photos: Eric Medsker
What We’re Into Right Now
California gin with a sense of place, an exceptional sake list, a Bamonte's Martini and more.
- story: Punch Staff
- photo: Michelle Heimerman
What We’re Into Right Now
An oddball wine from Spain's Ribeiro, a true Cuban Daiquiri, a ready-to-drink milk punch and more.
- story: Punch Staff
- photo: Lizzie Munro
At Tsubaki, a Bridge Between Sake and French Wine
What makes Courtney Kaplan’s wine list one of the country’s most exciting, in 10 bottles.
- story: Jon Bonné
- photo: Pascal Shirley
Partner Content
Diced Pineapples
Pineapple kasu meets pineapple gomme and rejuiced lime husks, for a refreshing tropical drink served in a recycled pineapple can.
- story: Frances Yackel
- photo: Eric Medsker
Partner Content
One Night in Bangkok
This loose spin on a Gimlet calls on flavors from Thai cuisine.
- story: Chloe Frechette
- photo: Nick Murway
March’s Best Reads on Drinks and Drinking
This month: traditional sake in Brooklyn, the history of Angostura bitters, the problem with Napa's "lifestyle vintners" and more.
- story: Punch Staff
- photo: Lizzie Munro
Daily News: The New Bar in the Four Seasons Space, Sake Made With Saliva
Your daily dose of news and happenings from around the drink-o-sphere: - Accused of acting like the multinational beer companies they oppose, BrewDog has withdrawn its case against a pub that…
- story: Chloe Frechette
