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注目記事
If it’s a non-alcoholic drink that pairs well with food, it can satisfy customers’ desire to have “just one more.”
An interview with Takato Hongo, who runs “Chez Fleur Yokohama,” a Japanese-French restaurant in Yokohama, where non-alcoholic drinks are treated on par with alcoholic beverages. We spoke with him about his unique philosophy of “table marriage” and how he creates an environment where both drinkers and non-drinkers can enjoy themselves equally.
最新記事
We participated in a tea pairing event with Chef Okuda of Al Checciano and Masuien
益井園・益井悦郎氏（左）と「アル・ケッチァーノ」奥田政行氏（右） On Friday, November 14th, 2025, a special tea pairing event was held at Yamagata Santanderro (Ginza) featuring Masayuki Okuda, owner chef of the Italian restaurant "Al Cecchiano" in Tsuruoka City, Yamagata Prefecture, and Etsuro Masui of Masui-en in Kawane-cho, Shizuoka Prefecture. Apoptosis participated with two bottled teas, Color Oolong "Blue" (oolong tea) and Color Black "Red" (black tea), made using only Masui's tea leaves and water . W
Non-alcoholic gin, a great ally in unsweetened mocktails
Non-alcoholic gin is gaining attention as the non-alcoholic spirits market expands. It's a category that's seeing an increase in inquiries, as it can be used for everything from classic gin and tonics and gin fizzes to original mocktails with herbs and spices. With pricing and satisfaction comparable to alcoholic drinks, it's an item that can also contribute to increasing unit sales. GINNIE Developed and supervised by the bartender team at Japan's first low-alcohol and non-al
What Is Terroir? Exploring Japanese Tea Terroir Through Landscape and History【#005】
The word “terroir” is often heard in the world of wine. It is commonly translated as the unique character of a place, shaped by its...
Water Terroir: A Drop That Remembers Land【#004】
A glass of water looks simple, yet every drop carries a silent record of the land it passed through. Sommelier Lawrence Nakamura guides...
Deliciousness Engages All the Senses｜ Four Dimensions of Taste【#001】
Deliciousness isn’t defined by taste alone. Sight, aroma, memory, and cultural context— It’s a layered experience, shaped by many...
Designing Deliciousness: Personalization and the Five Senses【#002】
Space, scent, memory, language— The experience of flavor is crafted through all five senses. It’s not just tasted. It’s designed. In this...
導入事例
If it’s a non-alcoholic drink that pairs well with food, it can satisfy customers’ desire to have “just one more.”
An interview with Takato Hongo, who runs “Chez Fleur Yokohama,” a Japanese-French restaurant in Yokohama, where non-alcoholic drinks are treated on par with alcoholic beverages. We spoke with him about his unique philosophy of “table marriage” and how he creates an environment where both drinkers and non-drinkers can enjoy themselves equally.
What Is Terroir?—Deconstructing the Concept Beyond Alcohol and Non-Alcoholic Beverages
Series | A Sommelier's Thoughtful Take on Non-Alcoholic Drinks: Part 1 A series by sommelier Yoshihito Nakamura-Lawrence—winner of international awards such as “Best Sake List in Japan” and “Most Original Wine List in Asia”—in which he analyzes non-alcoholic beverages through a professional lens. The theme of the first installment is “What Is Terroir?” Terroir refers to the unique character of a specific region, born from the interplay of land, climate, human craftsmanship, c
Kagurazaka’s “sanZi” Pioneers the Potential of Local Cuisine and Non-Alcoholic Beverages
──Alongside our carefully selected craft beers from across the country, what non-alcoholic beverages should we offer? The three members with diverse backgrounds who run “sanZi” Located just a one-minute walk from Kagurazaka Station, the craft beer bar “sanZi” is housed in a renovated building that once served as a tofu shop dating back to the Taisho era. The venue was launched by three individuals with no prior experience in the food and beverage industry. Guided by a clear c
知識・専門コンテンツ
If it’s a non-alcoholic drink that pairs well with food, it can satisfy customers’ desire to have “just one more.”
An interview with Takato Hongo, who runs “Chez Fleur Yokohama,” a Japanese-French restaurant in Yokohama, where non-alcoholic drinks are treated on par with alcoholic beverages. We spoke with him about his unique philosophy of “table marriage” and how he creates an environment where both drinkers and non-drinkers can enjoy themselves equally.
What Is Terroir?—Deconstructing the Concept Beyond Alcohol and Non-Alcoholic Beverages
Series | A Sommelier's Thoughtful Take on Non-Alcoholic Drinks: Part 1 A series by sommelier Yoshihito Nakamura-Lawrence—winner of international awards such as “Best Sake List in Japan” and “Most Original Wine List in Asia”—in which he analyzes non-alcoholic beverages through a professional lens. The theme of the first installment is “What Is Terroir?” Terroir refers to the unique character of a specific region, born from the interplay of land, climate, human craftsmanship, c
Kagurazaka’s “sanZi” Pioneers the Potential of Local Cuisine and Non-Alcoholic Beverages
──Alongside our carefully selected craft beers from across the country, what non-alcoholic beverages should we offer? The three members with diverse backgrounds who run “sanZi” Located just a one-minute walk from Kagurazaka Station, the craft beer bar “sanZi” is housed in a renovated building that once served as a tofu shop dating back to the Taisho era. The venue was launched by three individuals with no prior experience in the food and beverage industry. Guided by a clear c
メニュー設計・ペアリング
If it’s a non-alcoholic drink that pairs well with food, it can satisfy customers’ desire to have “just one more.”
An interview with Takato Hongo, who runs “Chez Fleur Yokohama,” a Japanese-French restaurant in Yokohama, where non-alcoholic drinks are treated on par with alcoholic beverages. We spoke with him about his unique philosophy of “table marriage” and how he creates an environment where both drinkers and non-drinkers can enjoy themselves equally.
What Is Terroir?—Deconstructing the Concept Beyond Alcohol and Non-Alcoholic Beverages
Series | A Sommelier's Thoughtful Take on Non-Alcoholic Drinks: Part 1 A series by sommelier Yoshihito Nakamura-Lawrence—winner of international awards such as “Best Sake List in Japan” and “Most Original Wine List in Asia”—in which he analyzes non-alcoholic beverages through a professional lens. The theme of the first installment is “What Is Terroir?” Terroir refers to the unique character of a specific region, born from the interplay of land, climate, human craftsmanship, c
Kagurazaka’s “sanZi” Pioneers the Potential of Local Cuisine and Non-Alcoholic Beverages
──Alongside our carefully selected craft beers from across the country, what non-alcoholic beverages should we offer? The three members with diverse backgrounds who run “sanZi” Located just a one-minute walk from Kagurazaka Station, the craft beer bar “sanZi” is housed in a renovated building that once served as a tofu shop dating back to the Taisho era. The venue was launched by three individuals with no prior experience in the food and beverage industry. Guided by a clear c
イベント・レポート
If it’s a non-alcoholic drink that pairs well with food, it can satisfy customers’ desire to have “just one more.”
An interview with Takato Hongo, who runs “Chez Fleur Yokohama,” a Japanese-French restaurant in Yokohama, where non-alcoholic drinks are treated on par with alcoholic beverages. We spoke with him about his unique philosophy of “table marriage” and how he creates an environment where both drinkers and non-drinkers can enjoy themselves equally.
What Is Terroir?—Deconstructing the Concept Beyond Alcohol and Non-Alcoholic Beverages
Series | A Sommelier's Thoughtful Take on Non-Alcoholic Drinks: Part 1 A series by sommelier Yoshihito Nakamura-Lawrence—winner of international awards such as “Best Sake List in Japan” and “Most Original Wine List in Asia”—in which he analyzes non-alcoholic beverages through a professional lens. The theme of the first installment is “What Is Terroir?” Terroir refers to the unique character of a specific region, born from the interplay of land, climate, human craftsmanship, c
Kagurazaka’s “sanZi” Pioneers the Potential of Local Cuisine and Non-Alcoholic Beverages
──Alongside our carefully selected craft beers from across the country, what non-alcoholic beverages should we offer? The three members with diverse backgrounds who run “sanZi” Located just a one-minute walk from Kagurazaka Station, the craft beer bar “sanZi” is housed in a renovated building that once served as a tofu shop dating back to the Taisho era. The venue was launched by three individuals with no prior experience in the food and beverage industry. Guided by a clear c
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