RiCE #44: Whisky Time

Buy RiCE magazine in Europe with Domo: RiCE is a Japanese magazine dedicated to contemporary gastronomy, culinary culture and the people who make it possible. Founded in Tokyo in 2016, its editorial approach combines high-quality photography, minimalist design and a narrative perspective that goes beyond food, exploring the ideas, trends and movements that define today’s cuisine in Japan and around the world. Each issue focuses on a monographic theme, offering a concise, aesthetic and in-depth look at the many facets of the culinary world.

What is this issue about? Whisky is presented as “the drink that allows time to be savored.” Each drop, born after years of maturation, remains detached from the speed of trends and is slowly refined alongside the climate, landscape, and human activity of the place where it is produced. For this very reason, it absorbs the breath of the land and conveys a sober, refined, and assured presence.

Although it was once a drink from distant lands, whisky has now taken root across the world, including in Japan, where numerous distilleries have emerged. Having become an indispensable presence both at the everyday table and in bars and taverns, this drink raises a central question: what kind of shared time can be built around it for that time to be truly meaningful?

The January issue of RiCE invites readers to pause and reflect on this question once again in the winter of 2025.