CRAFTS
Cultivating Wine culture in Nagano: How Rue de Vin’s Hideaki Koyama Is Shaping the Next Generation of Japanese Wine
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The Three Foundations of “New Japonism”: What’s Driving the Global Success of Japanese Culture
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CRAFTS
What Happens When You Turn All of Wakayama’s Specialties into Beer? (DIG x Wakayama) Exploring the Creations of a Liquor Store Turned Brewery
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CRAFTS
Wakayama’s Mandarin Farmers on the Newest Trends in Citrus Culture
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CRAFTS
Chef Shigenobu Ohtani Captivates Worldwide Food Enthusiasts with “Impromptu” Cuisine. A Culinary Session that Blends Flavor, History, Culture, and the Essence of the Moment
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RESEARCH
Making wood into alcohol, Drinking the history of the tree.Rie Horie and the Forestry Research Institute explore the seeds of new shikohin ideas through plants
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RESEARCH
Tracing the roots of Shikohin through Geo-Gastronomy with Magmatologist Yoshiyuki Tatsumi
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Drink the river and mountain
Delivering the Japanese spice “Grape Sansho” to the world, A Japanese spice from the mountains of Wakayama, praised by the world’s top chefs
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CRAFTS
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A new drink experience with Japan’s first non-alcoholic gin NEMA. The explorations of a bartender who has mastered the art of cocktails
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RESEARCH
How can we better enjoy the blessings of water from our forests?Learning about forests and water in Japan from Forested Watershed Management Professor Koichiro Kuraji
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Drink the river and mountain
QINO SODA takes the aroma of a broken branch and transforms it into a soda drink, Connecting the mountains and water to expand the use of wood
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CRAFTS
Series
A restaurants that opens at 11 am serves a course of non-alcoholic drinks with alcohol as chasers. Owner emmy is exploring creativity and freedom at her restaurant, -oriori-
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RESEARCH
How the new luxury movement will change shikohin experiences. Interview with business and culture designer Hiroyuki Anzai
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Drink the river and mountain
Three drinks to express “Drink the river and mountain” The creations of a herbalist, sommelier, tea master and bartender. A report on DIG THE TEA’s event on experimental drinks
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SESSION
Creating a drink under the theme of “Drink the river and mountain” DIG THE TEA’s event for exploring Local x Botanical and the future of luxury drinks
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At the forefront of the sober curious movement: How the founder of NYC’s first alcohol-free bar is expanding the options and culture of ‘not drinking’
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At the forefront of the sober curious movement: Why so many people want to spend their nights at NYC’s first alcohol-free bar, “Listen Bar”
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CRAFTS
Azumino Wasabi gathering global attention.Fourth generation owner of Fujiya Wasabi Farm is changing the wasabi industry
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