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This month’s issue brings together market insights and evolving tastes from the world of Oriental beverages.
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We begin with an insightful conversation with Amit Goel of Rad Elan Distributors, who shares how consumer curiosity and sustained education are reshaping India’s market for Oriental beverages.
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Our spotlight then turns to KAZA G-25, a distinctive barley shochu from Sakagura Ohtemon that intriguingly borrows a page from whisky through the use of whisky yeast. Featured both in our Tasting Table and Video sections, it offers a fascinating glimpse into how traditional spirits continue to evolve through experimentation.
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In Knowledge Bytes, we introduce Tokubetsu, a term that signals a “special” brewing approach in sake, while a curated read invites you to explore the quietly growing world of Japanese wine.
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Let's live it up as usual.
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Interview
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Amit Goel, Director of Rad Elan Distributors, shares with us how rising consumer experimentation and sustained education are reshaping India’s market for Oriental beverages.
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Tasting Table
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There are bottles that quietly reinforce what you already know. And then there are bottles that make you pause, to soak in their uniqueness while trying to decipher the same.
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KAZA G-25 Shochu from Sakagura Ohtemon falls firmly into the second category.
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Knowledge Bytes
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Tokubetsu means “special,” and in sake it signals a deliberate step beyond standard brewing requirements. This could mean higher rice polishing, a unique ingredient, or a distinctive brewing method chosen by the brewery.
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Most commonly seen as Tokubetsu Junmai or Tokubetsu Honjozo, these sakes offer character and craftsmanship with a personal touch from the brewer.
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Curated
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By Melinda Joe | foodandwine.com | Mar 02, 2026
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Defined by restraint, freshness, and food-first balance, Japanese wine is quietly booming—driven by indigenous grapes, precise craftsmanship, and a philosophy that favors harmony over power.
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Video
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In this video, I taste KAZA G-25, an unusual barley shochu from Sakagura Ohtemon in Miyazaki, together with my sommelier friend Sagar Nath, founder of the wellness company Shunya India.
The bottle came directly from the distillery, and it felt right to open it with someone equally curious about flavour.
At the time, we had virtually no technical information about the spirit, so the tasting unfolded almost like a blind session. As we later discovered, our impressions weren’t too far off the mark.
If you haven’t already, do read the detailed blog article included earlier in this issue to see why.
Kampai!
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