This month’s issue captures a vibrant phase for Japanese beverages in India—where freshness, experimentation, and education are coming together in exciting ways.
We begin with Nama Sake, a style defined by its raw, unpasteurised character—making it especially relevant for the season, when its freshness and lively profile are best appreciated.
In a similar spirit of discovery, our experience at the Hachi Shochu Masterclass during the India Bartender Summit revealed how craftsmanship and ageing can elevate even the most traditional spirits.
These threads come together with a short reel on India Bartender Summit, where Japanese philosophy, technique, and ingredients took centre stage.
Most Japanese sake follows a well-established path of doublepasteurisation, a process that lends stability and consistency to the final brew. Yet, there exists a “raw” category that deliberately steps away from this convention. Welcome to the world of Nama Sake...
An intimate Shochu tasting led by Chandrakant Mohanty of the Mizunara Group was a major highlight of the recently concluded India Bartender Show . While Shochu is traditionally enjoyed clear and unaged, we delved into the premium world of Honkaku shochu that is further aged in different woods.
While Ireland and Scotland have the heritage, Japanese whisky is a relative newcomer that's been growing in popularity. In fact, Japan has gone from welcoming its first distillery in 1923 to boasting 140 or so distilleries today.
