Japanese Spirits

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

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

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