Here’s one more thing we owe to the restless mind of Steve Jobs : hyper-efficient, ultra-tough windows for homes.

This new kind of window could save American households billions of dollars in wasted energy each year, while allowing expansive views of the outdoors and making our homes quieter, more comfortable and able to survive even the most violent weather. The key enabling technology is thin panes of glass—sandwiched between thicker standard glass—which exist because of the same manufacturing and chemistry breakthroughs that made possible the light, strong, scratch-resistant screens on our smartphones, tablets and watches.

Typical double-pane windows have hardly changed since their invention a century ago. Filling them with inert gases or adding coatings to reflect or let in heat has made them more effective. But it’s still generally accepted that, all other things being equal, your home’s energy bills will go up or down based on how many windows you have, and how big they are.

“Windows are always viewed as the problem, because windows typically lose 10 to 20 times more energy per square foot than a well-insulated wall,” says Stephen Selkowitz, an affiliate at the Lawrence Berkeley National Laboratory and a dean in the field of building energy efficiency. The Energy Department estimates that U.S. households each waste $200 to $400 a year on energy bills due to drafts, leaks and inefficiencies, for a total of at least $25 billion a year.

These new three- and four-pane windows can be even better insulators than the walls around them, but cost only about 20% more than standard energy-efficient windows. Installing them could bring big energy savings for those ready to retrofit, and could enable the construction of new homes that are so well-insulated that even when the power goes out in a winter storm, they stay warm for days. Another variant of these windows can meet the most stringent hurricane-related building codes in the country, while being significantly lighter than conventional stormproof windows.

The bad news is that Joe and Jane Consumer won’t be able to buy these kinds of windows at the local home-supply store—at least not yet. While the primary manufacturer of this type of window is offering its tech to other window makers, it’s only opened up U.S. production in the past few months, and it’s still scaling up manufacturing.

Bringing the panes

Scientists have long known the key to more efficient windows is similar to the relationship between razorblades and a closer shave: More is better. But it was hard to translate that into a product that could be mass manufactured, at a price that people would be willing to pay, says Selkowitz.

Enter Corning , maker of the thin, tough Gorilla Glass that has helped make possible today’s mobile devices. In order to win over Steve Jobs and land Apple as a client when it first started making iPhones, Corning offered Apple a fresh twist on its existing process for making glass for LCD displays and other applications, which yielded a new kind of chemically strengthened glass.

Traditional glass, called soda-lime glass, is made by floating molten glass on top of molten tin, which is a cheap and effective process but leaves microscopic flaws. With Gorilla Glass, molten glass with different additives than soda-lime glass cascades in a waterfall as thin as half a millimeter, which rapidly cools and is cut to size, yielding glass that is nearly flawless. The glass is also chemically strengthened, making it resistant to scratches and chipping.

As the smartphone industry ramped up, Corning built more factories to meet demand for Gorilla Glass. Some of these factories now use the same process, with a slightly modified chemistry, to create far larger sheets of similarly tough glass, for windows instead of hand-held devices. These sheets of glass are thinner than a credit card, yet they can be bigger than a queen-size mattress, says Ron Verkleeren , senior vice president of Corning’s emerging-innovations group.

This architectural glass doesn’t yet have a compelling name like Gorilla Glass, but they’re working on it, he adds. (“Orangutan Glass” has my vote.)

When three or even four layers of glass are put together, with inert gas in between, only the interior panes are the super-thin Corning panes, and they add little weight to the finished product.

When you go from a single air gap to the two or three that are possible with triple- and quad-pane windows, the insulating ability of a window can skyrocket, says Selkowitz, who has collaborated at the federally funded Lawrence Berkeley lab with Alpen, a Colorado-based maker of specialty windows, to research their capabilities.

Efficiency and more

Alpen’s windows have long been favored by architects who want to build super energy-efficient homes. Corning began collaborating with Alpen about five years ago, and now the company is ready to mass-manufacture reinforced windows at two facilities, one in Colorado and one in Pennsylvania. The first wave will be windows in standard sizes, says Andrew Zech, Alpen’s CEO. Key to keeping costs down are the company’s new automated, high-throughput assembly lines for making the windows, he adds.

David Schleicher, managing director of Kala, a high-performance builder in Kansas City, Mo., has been living with a wall of triple-pane windows comparable to Alpen’s on the south side of his home since 2015. Typically, such a vast expanse of glass—a total of 16 feet by 7—would create an unpleasantly cold patch during the winter. But this glass is so well insulated, it actually creates warmth in his living room: It admits the radiant heat of the low winter sun but prevents conductive heat loss through the window, says Schleicher.

“With the right glass in my house, my heat won’t even be running on a winter day, as long as the sun is shining and it’s coming in the window,” he says. “It is crazy—I will be in shorts and a T-shirt and it’s 20 degrees outside. Meanwhile, my neighbors are paying out the nose in heating and cooling bills.”

Whether or not these innovative new windows take off depends largely on the demand from builders, homeowners and landlords.

Historically, the biggest reason that energy-efficient technologies get adopted is that building codes require them, says Schleicher. Without explicit regulations that enforce minimum standards, builders often seek deals on materials so that they can maximize profits, and businesses and individuals who rent out properties often have little incentive to reduce tenants’ month-to-month energy bills.

Slashing home energy bills is just the next chapter for the tech that brought us smartphone glass.

Miter Brands is producing windows in North Venice, Fla. in which it layers Corning’s tough glass onto windows designed to withstand hurricane-force winds. Previously, the company’s impact-resistant glass doors weighed up to 600 pounds; using Corning thin glass inside has cut the weight by up to 40%, says Dean Ruark, vice president of engineering and innovation at Miter subsidiary PGT Innovations.

Despite being lighter, these new doors can pass the most stringent hurricane testing in the country: Miami Dade’s building codes for hurricane resistance. This involves withstanding ​​air pressure equivalent to a major hurricane, and a two-by-four fired from a cannon at 34 miles an hour…twice.

The Chinese owner of bargain app Temu reported slower quarterly profit and revenue growth, capping a turbulent year for the e-commerce giant as it faced stiff competition at home, geopolitical tensions abroad and U.S. tariff uncertainties.

PDD Holdings on Thursday said fourth-quarter revenue climbed 24% to 110.61 billion yuan, equivalent to $15.30 billion, missing a Visible Alpha estimate of 117.83 billion yuan. It was the slowest pace of growth since the first quarter of 2022.

Net profit rose 18% from a year earlier to 27.45 billion yuan, topping analysts’ expectations of 27.00 billion yuan. However, the growth was slower than the 61% rise in the third quarter and the more than twofold increase a year earlier.

“Looking ahead, we will continue to prioritize investments in the platform ecosystem as the cornerstone of our long-term value creation strategy,” said Jun Liu, PDD’s vice president of finance.

Jefferies analysts in a note said PDD’s top-line miss was due to slower-than-expected revenue growth from transaction services, while revenue from online marketing services and others was in line with consensus.

The easing momentum contrasted sharply with the stunning growth rates the company delivered in past years. PDD last year repeatedly warned of a slowdown, pointing to intensifying competition and external challenges.

Pinduoduo, the company’s discount platform in China, has grown rapidly since it launched nearly a decade ago, taking market share from e-commerce stalwarts Alibaba and JD.com . Its sister platform Temu burst onto the international scene in 2022 and swiftly gained attention in the U.S., attracting customers with low prices.

However, Temu has also encountered regulatory scrutiny as it expands overseas. U.S. President Trump in February delayed his plan to end a provision for China imports that lets platforms avoid paying import duties and customs inspections on low-value packages, offering the likes of Temu a brief reprieve.

For the full year, PDD’s total revenue rose 59% to 393.84 billion yuan and net profit climbed 87% to 60.03 billion yuan.

Last month, rival Alibaba posted its fastest pace of revenue growth since late 2023, with revenue for the latest quarter rising 7.6% to 280 billion yuan. Online retailer JD.com earlier this month nearly tripled its quarterly net profit as revenue climbed 13% to 346.99 billion yuan.

U.S.-listed PDD was recently 6.5% lower in premarket trading after the results.

OSAKA, Japan: The Japanese have been drinking sake since the eighth century. Back then, it was believed the rice-based liquor warded off ghosts.

Today, it has a stronger spirit to contend with: whisky.

Enter Nishiya, a bar in downtown Osaka, and you are given little choice of what to drink. You might fancy a glass of sake or a shot of the stronger, more bitter shochu. But regulars will insist you try another, less traditional Japanese delicacy, a highball.

“It was invented in the U.K.,” says the bartender, mixing a glass of whisky, which is spelled the Scottish way here, ice and soda. “But it was perfected in Japan.”

The cocktail has been gaining ground in the country since the late 2000s. It pairs well with the local cuisine, and provides momentary relief in neighborhood taverns, or izakaya, during the country’s hot and humid summers. Between 2015 and 2020, domestic whisky sales increased 50%. Japanese drinkers spent $3.5 billion on the spirit in 2023.

This has left sake producers struggling to find a way to keep the party going. By some measures consumption has fallen by more than 75% since the 1970s, and 30% in the past decade, displaced in part by invasive species—sometimes beer, but especially whisky.

The government in Tokyo has stepped in, introducing a network of brand ambassadors—or “sake samurai”—to help promote the ailing industry. Last year the beverage obtained Unesco world heritage status, like French Champagne or Belgian beer.

But resistance is also coming from the factory floor. Brewers have begun experimenting with new recipes of “craft” sake, adding unusual ingredients to hit hoppy, beer-inspired flavors and floral, gin-like notes. One brewery has developed an Italian-inspired “margherita” sake, blending the umami of sun-dried tomatoes with the amino acids produced during sake’s traditional brewing process.

All this to make the whisky-and-soda brigade look a little staid.

“We want to honor tradition but also create things no one has ever seen before,” said Shuhei Okazumi, founder of the Japan Craft Sake Brewers Association. This community of young, entrepreneurial toji want to upend sake’s image as the drink of a bygone era. Dedicated craft sake bars are now popping up around Tokyo. Festivals debuting new and unusual varieties from around the country are sold-out events.

“They’re like the young, punk-rock generation of sake brewing,” said Monica Samuels, one of roughly a hundred government-certified sake samurai. “For so long, mainstream Japanese culture has told people to blend in. You’re not supposed to be outrageous. The craft sake movement wants to change that.”

They could be in for a long, thirsty fight.

Whisky is now deeply entrenched in Japanese drinking culture. The country’s taste for the amber nectar can be traced back to Masataka Taketsuru, revered as the godfather of Japanese whisky, who traveled to Scotland in 1919 to serve an apprenticeship before returning to help found Japan’s first distilleries. The spirit has had its ups and downs since then, but consumption really took off when people began adding soda and ice.

Takeshi Niinami , chief executive of Suntory, Japan’s largest distillery, says shifting consumption patterns are partly demographic. Japan’s rapidly aging population means health considerations are to the fore of many drinkers’ minds, he says. Sake tends to have a high sugar content.

“When I go out for sushi, I’ll go for a highball. Because sake might be delicious, but I can’t afford the sugar. Sure I can have maybe just one glass, that’s fine. But sake is too good—you can rarely just have one,” Niinami says.

But it also speaks to a turn in local production. Many traditional sake brewers are now pivoting to whisky, attracted not only by strong domestic demand but the high prices premium varieties can command overseas. International awards , marketing campaigns and actor Bill Murray’s turn in “Lost in Translation” have whetted appetites for Japanese whisky to such an extent that a bottle of Suntory’s Yamazaki whisky, aged for 55 years, can set you back close to $1 million.

Yoichiro Nishi, an eighth-generation sake and shochu producer, opened Ontake Distillery in 2019.

Nestled in the foothills of Mount Ontake, Japan’s second-largest volcano after Fuji, the distillery strikes a blend between old and new. Dark timber panels, autumnal maple trees and natural springs recall the traditional tea houses of Kyoto, or the temples of Koyasan, but an angular, concrete walkway, echoing the masters of Japanese brutalism, suggests tradition might be taking a turn.

Inside, burnt-black sherry casks carry a single-malt whisky, now five years old. A first edition was released in 2023, taking gold at the San Francisco Wine & Spirits Competition.

Nishi acknowledges the jump from sake to whisky was far from straightforward. He recalls his fascination with the idea that a drink could improve over time, maturing for five, 10, or 20-plus years. “As a brewer of sake, a drink best consumed fresh, this was an intriguing concept,” he says.

But time is money, and whisky is by nature a waiting game. To get around this, Nishi sells casks before they have matured. While waiting, customers are invited to stay in the distillery, sample a few drams and sink a few holes in Ontake’s on-site golf course. The distillery is open to everyone—everyone who can shell out $50,000 for a cask, that is.

Nishi is one of many newcomers to the industry. In 2016, there were 10 whisky distilleries in Japan. Today there are nearly 130. But an increasingly vibrant market has come at a cost. From record highs in 2022, exports of Japanese whisky have now started falling. Many are worried that an explosion of distilleries is diluting authenticity, with blends of local and overseas whiskies commonly sold under the Japanese whisky brand.

Some are calling for tighter industry regulations. Others insist the rules are made to be broken.

“Creativity has always been vital to the Japanese spirit,” says Brian Ashcraft, an author who has written extensively on Japanese drinking culture. “Any regulation shouldn’t come at the expense of that.”

It is a sentiment shared by the craft sake movement, whose proponents hope new ideas will drive demand both domestically and abroad. Exports have roughly doubled since 2018, with sake breweries popping up around the world, from Taiwan to the U.S. and Mexico, each with their own take on the drink.

Okazumi, the craft brewer, said the new varieties could do for sake what the California roll did for sushi.

“Sometimes tradition needs to innovate to go global,” he said.