Beniamino Peruzzi Castellani

Florence | ITALY

Curious by nature and always on the move, I found in food and drinks – and in everything they can tell – the common thread that connects my passions: the meeting of cultures, urban history, and conviviality. After a PhD in Transnational Governance between Pisa and Florence, I now study how cities embrace diversity and traditions, collaborating with universities and research institutes in Italy and Japan. I have encountered people and flavors in Europe, North Africa, and Asia, discovering the richness of meanings and stories that emerge when we come together to cook, eat, and drink. With my association, Confluenze, I have been organizing intercultural dialogue programs for years; and when I'm not writing or teaching, I raise my glass to toast to the stories I have yet to meet.

1 story

JAPAN

DRINK | Wine

Nihonshu, the soul of true Japanese sake between ancient rituals and new flavors.

From the spiritual roots of fermented rice to the new gastronomic frontiers, the quintessential Japanese drink reveals a liquid Japan rich in history, identity, and surprising pairings. Up to the pioneering Kushikoma, the first izakaya in Tokyo to serve it unpasteurized.

JAPAN

DRINK | Wine

Nihonshu, the soul of true Japanese sake between ancient rituals and new flavors.

From the spiritual roots of fermented rice to the new gastronomic frontiers, the quintessential Japanese drink reveals a liquid Japan rich in history, identity, and surprising pairings. Up to the pioneering Kushikoma, the first izakaya in Tokyo to serve it unpasteurized.

JAPAN

DRINK | Wine

Nihonshu, the soul of true Japanese sake between ancient rituals and new flavors.

From the spiritual roots of fermented rice to the new gastronomic frontiers, the quintessential Japanese drink reveals a liquid Japan rich in history, identity, and surprising pairings. Up to the pioneering Kushikoma, the first izakaya in Tokyo to serve it unpasteurized.