Japanese Alcoholic Beverages

Sake is the most popular Japanese drink whose first written mention dates back to 3rd century. In its basic form, the drink is made by brewing yeast, koji mold, water and polished rice. All these elements influence the quality of... READ MORE

Shōchū is the most popular Japanese spirit that has been produced since the 16th century. It is distilled from fermented koji mold and various basic ingredients such as barley, sweet potatoes, rice, buckwheat, brown sugar, as wel... READ MORE

Umeshu is a Japanese liqueur made by macerating sugar and ume plums (Prunus mume) in alcohol. It is usually made with rock sugar and ripe or green ume plums, while the base is generally made with shōchū, though other neutral spir... READ MORE

Haibōru or Japanese highball combines Japanese whisky and soda water, and though it may sound simple, the preparation of this cocktail entails tedious steps that have been elevated almost to an art form. The best versions would use a perf... READ MORE

Believed to have been the first distilled beverage in Japan, awamori is almost exclusively associated with Okinawa. The drink is distilled from fermented long-grained rice and black koji mold, which is usually referenced as the k... READ MORE

Midori is a vibrant green melon-flavored liqueur. It is made with a base spirit infused with yubari and musk melons, which are cultivated and sourced from Japan. The drink also includes sugar, brandy, and artificial coloring, which provid... READ MORE

Although some claim that it originated during the 1970s as a classic disco cocktail, the elegant Kamikaze cocktail was probably invented in Tokyo after World War II, during the American occupation of Japan. Kamikaze, which means divin... READ MORE

Chūhai is a mixed Japanese drink with fairly low alcohol content. In its original form, it was made with soda water and shōchū—Japanese spirit distilled from various ingredients such as barley, sweet potatoes, rice, or buck... READ MORE

Japanese single malt, blended malt, and blended whiskies were inspired and modeled on Scottish tradition. They are double distilled from malted barley, which is occasionally peated (dried over smoked peat) and fermented grains. The spirit is then ... READ MORE

This shōchū variety is distilled from barley mash that has been fermented with koji mold. It is one of the most common shōchū varieties that is usually smooth, pleasant, and easy to drink. Unaged varieties are crisp, mild, and fresh, whil... READ MORE

The use of sweet potatoes in the production of shōchū was introduced in the 1700s. The drink is produced by steaming, or occasionally grilling or baking whole potatoes, before they are fermented with koji mold. With over 40 different type... READ MORE

Although traditional sake varieties are usually diluted with water before they are bottled, genshu is a unique sake style that is never tempered with the addition of water, resulting in a drink that mainly has a slightly higher alcohol co... READ MORE

Junmai is a type of sake made with rice that is polished with 70% of the grain remaining. The requirements specify that the only ingredients used to produce junmai include rice, koji, yeast, and water, while no other additions, s... READ MORE

Daiginjo is a sake variety made with polished rice, water, koji mold, and yeast. It is one of the pure sake varieties in which the rice is polished until at least 50% of the outer layer of the grain is removed. This refined premi... READ MORE

The term namazake refers to the unpasteurized sake—Japanese beverage brewed from rice. The process of production is the same as for regular sake, but in the case of namazake, sake is bottled before it is pasteurized and needs to be ... READ MORE

Ginjo is a premium sake that is produced with rice which is polished until at least 40% of the outer layer is removed. This results in a light and mellow sake with complex and fragrant aromas. Ginjo is a sake variety that is best served l... READ MORE

Nigori is a sake variety that is characterized by its cloudy appearance. Although it is often mistakenly translated as unfiltered sake, nigori is in fact filtered, but not finely as other varieties. The rough filtration leaves some rice s... READ MORE

Honjozo or honjozo-shu is a sake variety that is made with polished rice, koji mold, and a small amount of distilled alcohol also known as brewer's alcohol, which is mixed with the fermented mash. The added alcohol creates a somewhat ligh... READ MORE

Doburoku is a rustic, unfiltered sake variety. Because the brew is not filtered, the final result is a cloudy drink with milky white color, coarse texture, and slightly acidic flavor. In the past, donburoku was usually produced by shrines... READ MORE

Kaku highball is a version of a Japanese highball made with Kakubin whisky and soda water. Although Japanese highball can be made with any Japanese whisky, Kakubin is the most common option, and if it is not otherwise stated, most establi... READ MORE

Sake Bomb is a Japanese cocktail that is prepared by dropping a shot glass filled with sake into a glass of beer. Traditionally, the sake shot is balanced on two chopsticks which are placed on top of the glass of beer. The consumers shoul... READ MORE

Otoso or toso is a type of spiced sake traditionally enjoyed on New Year’s Day (Shōgatsu). It is prepared by macerating a mix of herbs, spices, and roots in sake, though some ver... READ MORE

Taruzake or taru sake is a Japanese sake variety that is stored and aged in cedar barrels. During this period, sake attains a subtle aroma and flavor of wood. This sake variety emerged from ancient times when sake was transported and stor... READ MORE

Mizuwari is a Japanese combination of shōchū and cold water. The original version was made with shōchū, but modern variations commonly use Japanese whisky or other spirits. To make the drink, a highball glass is filled with ice before add... READ MORE

Sparkling sake is an effervescent sake variety that can be made by natural tank fermentation, by directly adding carbonation, or by adding yeast and then allowing sake to undergo the second fermentation in the bottle. They can vary from l... READ MORE

Japanese rice lager is a beer style that includes rice in the grain bill. Typically, rice will make one-third of the bill, while barley usually makes the rest. The style is traditionally associated with Japan, though some international br... READ MORE

Oyuwari is a traditional combination of a strong spirit and hot water. The water is usually heated in a teapot and then added to a glass with the spirit. When preparing the drink, the water should ideally be around 80ºC/175°F. Th... READ MORE

Umeshu is a type of Japanese liqueur made with ume plums—a fruit classified as Japanese apricot. Traditional umeshu is produced by macerating white rock sugar and yellow or green ume plums in neutral alcohol. Black sugar umeshu replaces rock... READ MORE

Nigori is the unfiltered version of Japanese umeshu, a popular liqueur made with macerated ume fruit. Standard umeshu is produced by macerating ripe or green ume plums and sugar in neutral spirits, most commonly shōchū. Although most umes... READ MORE

The Japanese mixed drink known as Tamagozake is made with a combination of heated sake, raw egg yolks, and sugar. The name of this sweet and creamy cocktail can be translated as Egg Sake. In order to prepare the drink, raw egg yo... READ MORE

Bamboo is a vintage sherry-based cocktail featured in several classic cocktail books. The recipes vary in ratio, but they mainly include equal parts dry vermouth and sherry, typically fino or oloroso, and a dash of bitters. Apart from the... READ MORE

Ginza Mary is a Japanese variation on the classic Bloody Mary cocktail. It is made with a combination of vodka, sake, tomato juice, lemon juice, Tabasco sauce, soy sauce, and ground black pepper. In order to prepare it, all ingredients sh... READ MORE