Astute readers will pick up on the use of the indefinite article in my title. There were many, of course, and some were far more serious than the one I will discuss here. Before I proceed to that, though, I would like to share a little personal information with you. As some of you have … Continue reading A Shocking Revelation in 2025 →

Harry Croswell This happy occasion commemorates the day on which the word cocktail first appeared in print. That was May 13, 1806. Harry Croswell (1778-1858) was the man who first put pen to parchment, or something to that effect, and spelled out the word cocktail. Yes, that day in May is rapidly approaching. Celebrate it … Continue reading World Cocktail Day, May 13: Shake It, Stir It, Flambé It, or Frappé It, and Then Celebrate It! →

If there were a City of Baijiu, it would be a metropolis comprised of a number of baijiu-producing neighborhoods, scattered far and wide. Some would be producing baijius very different from those emerging from other regions. To express this in the altered words of the late-Jerry Lee Lewis, there’s a whole lotta variation going on. … Continue reading Destination Kinmen →

In March 2025 Esquire ran a short piece entitled “Baijiu for Beginners.” For me, this kind of article is a harbinger of sorts, doing the spadework in a land that might prove fertile ground for future baijiu sales. What better way to do this than to use a cocktail or cocktails as the delivery vehicles? … Continue reading On the Road to Baijiu →

Distillation, circa 1590/1593, workshop of Philip Galle I’ve never cared much for that saying. For one thing, it is hackneyed. For another, I am not especially fond of lemonade. However, it does have its uses, especially when one is familiar with the history of distillation, a story that takes the student from perfume production all … Continue reading When Life Hands You Lemons, Make Lemonade: Rice Whisky Sou, or The Sou Rice Whisky →

Prince Genji and Princess, Katsukawa Shunsen, ca. 1820s Nothing can be more visually representative of Japan than cherry trees, with the exception of Mt. Fuji, of course. Their delicate and ephemeral blossoms have served as inspiration for countless artists and writers. Now, we can add at least one brewmaster to the list. Arakura Sakura Ale, … Continue reading Savor the Sakura →

Some say that it is not a good idea to compete with yourself. Others argue that that is the most beneficial kind of competition. I am in the latter group. When applied within the context of product development, it equates to a constant striving to improve on one’s already high standards, taking steps that are … Continue reading TOKYO HACHIOJI DISTILLERY’s Elder Flower 47: A Win-Win Competition →