[TOKYO] For the first time in two decades, employees at Japanese distiller Nikka Whisky will be working day and night shifts to meet global demand for made-in-Japan whiskey.

“ACQUIRING JAPANESE WHISKY requires a lot of patience, resources and most of all – luck,” notes Loh Chin Hui, an avid collector who showcases his latest buys under the moniker, Whisky Uncle. 

[TOKYO] Japan's food firms, once seen as a rare group of winners in the country's fight against deflation, are falling out of favour with investors as consumers reject price hikes on many...