Insights｜WA-SPIRITS

New York Top Bartender Kenta Goto
Visiting Oita, the Hometown of iichiko – Part 1

Usa Jingu: 1,300 Years of Sacred Tradition, Onta Pottery Village: Craft Passed Down for 300 Years – Experiencing the Grandeur of Centuries Past

Dr. Shimoda’s New Theory of Honkaku Shochu – Part 1

Honkaku Shochu: The “Miracle Spirit” and 3 Reasons Why

The Appeal of Koji and Fermentation Vol. 2: Part 2

Flavor-Enhancing Amino Acids are Produced by Microorganisms Through Fermentation Technology

The Appeal of Koji and Fermentation Vol. 2: Part 1

Long Before Microscopes Existed, People Built a Culture of Fermentation Through Trial and Error, Relying on Experience and Intuition

The Appeal of Koji and Fermentation Vol. 1: Part 2

Japan’s Sake and Food Cultures Owe Much to the Blessings of Koji Fungus

The Appeal of Koji and Fermentation Vol. 1: Part 1

Fermentation Benefits Us, While Rotting Does Not