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Whatever your tipple of choice, there should be something amongst this line-up of features to tickle your taste buds:

  • With the state of emergency dealing a further blow to on-site beer sales, tapping into the growing market of home drinkers and health-conscious consumers has become essential, writes Alex K. T. Martin, forcing beer-makers to double down on cans with something extra to offer.
  • Seeing the recent explosion of interest in craft beer in Japan, San Francisco native Dave Prucha decided it was time to re-introduce hop-farming culture to Yamanashi Prefecture, with the help of his own microbrewery, writes Louise George Kittaka.
A worker at the Kawashiri Sake Brewery in Gifu Prefecture cools steamed rice during the sake-making process. | VIA KYODO
A worker at the Kawashiri Sake Brewery in Gifu Prefecture cools steamed rice during the sake-making process. | VIA KYODO
  • Fine wine is not the only thing that gets better with age, and a venture firm hopes to prove that by reviving the long-forgotten culture of Japan’s homegrown vintage sake — a tradition that was effectively taxed out of existence in the Meiji Era.
  • After rediscovering a recipe forgotten for centuries, a brewery in Shizuoka Prefecture has painstakingly reproduced the lost taste of Egawashu, a fruity, sweet sake beloved by warlords during the Tokugawa Shogunate. Perfect for winding down after a good day’s feuding …
  • The latest state of emergency in the capital means it’s more important than ever to stay safe, which means outdoor dining, writes Robbie Swinnerton. Cue the calm, secluded Sakuu, with a mean selection of teas and other “Good Things” besides.

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