Alcoholic beverages in Japan
Sake (Nihonshu)
Bottles of Sake dedicated to the shrine, Photo by coniferconifer
Sake (酒) is is a traditional Japanese alcoholic beverage.
It is said that sake brewing has been practiced for as long as 2,000 years.
In casual conversation, the word "Sake" is used to refer to alcoholic beverages in general such as beer and wine, and the word "Nihonshu" meaning "Japanese Sake" is used specifically to distinguish it from others.
Sake is produced by the multiple parallel fermentation of polished rice.
It is not distilled.
Therefore, it is often translated as "rice wine" in English.
Sake is colorless and transparent, so it looks just like water.
And it has a little sweet scent and taste.
The alcohol content of Sake is around 15 to 20 %, so it is higher than beer (4% to 6%) or wine (12% to 15%).
To brew sake, special rice and clear water are needed.
The rice for Sake is different from the rice as staple food.
And, the minerals in the water define the sake taste.
In addition, the climate with cold winter is needed.
A Sake brewery in Kyoto
Fortunately, these elements are gotten in various regions in Japan.
Many sake breweries with long-standing traditions are scattered throughout such regions.
Now, there are about 1,100 brewers all over Japan except for warm southern Kyushu Island.
Each brewery has a brand name of own sake, and the name is mostly within 4 characters in Kanji (Chinese character).
The name embeds the words of local natures and images or the powerful words such as prosperity, triumph, success, etc.
To know Japanese Sake more, please check the following websites.
How to enjoy sake
We can enjoy sake cold, hot and room-temperature.
When we order hot sake, usually it is served in ceramic flasks called Tokkuri.
Usually, the capacity of a Tokkuri is about 180 ml to 360 ml.
Tokkuri filled with sake are put in hot water to heat up before serving.
After that, the tokkuri is served to you.
Pour into small shallow cups (It is called Choko) and drink.
The heating is called "Kan" and the heated sake is called "Kan-zake".
The most delicious temperature for Kan-zake is between 40 and 50 degrees Celsius.
Reishu
When we order cold or room-temperature sake, generally it is served in chilled glass tokkuri.
Probably choko are also glassware.
It provides cooling sensation.
The non-heated sake is called "Hiya-zake", and chilled sake is called "Reishu".
Chilled sake is often drunk in summer, but we can enjoy both hot sake and cold sake through all season.
Shochu & Awamori
Shochu on the rocks
Shochu (焼酎) is the distilled beverage in Japan.
Over 95% of Shochu is produced in Kyushu Island and Okinawa Islands, because the climate is warm and unfits for making Sake.
Main ingredients are rice, wheat, buckwheat or sweet potato.
In Amami Islands between Kyushu and Okinawa, brown sugar made from sugar cane is also used.
Shochu is also generally colorless and transparent.
It has a distinctive smell according to the ingredient.
The alcohol content of general shochu is about 20% to 25%, and it is lower than whisky or brandy.
Awamori in Karakara
Shochu produced in the Okinawa region is called Awamori (泡盛).
Awamori has a distinctive and strong aroma because the ingredients and production methods are different from those of shochu in the mainland.
The alcohol content of Awamori ranges widely from 25% to 45%, and there are the Awamori exceeding 50%.
In Okinawa, Awamori is often served in a traditional ceramic vessel known as a "Karakara".
How to enjoy shochu and awamori
You can drink Shochu and Awamori straight or on the rocks.
But many people drink it with hot water or cold water.
When you order Shochu at pub, a waiter asks you how to drink.
Tell him that you want to drink straight, on the rocks, with cold water or hot water.
In many cases, the waiter brings a bottle of Shochu or Awamori, glasses, crushed ice and cold water, or a pot filled with hot water.
At that case, make yourself a glass of favorite drink on your table.
Umeshu
Umeshu is most popular Japanese liqueur, and is made from steeping ume fruits (Japanese apricot) in Shochu and sugar.
It has a sweet, refreshing and sour fruity taste.
The color is amber like whisky.
Umeshu is the only alcoholic beverage that is legally permitted to be made at home.
Ume fruits for Umashu are sold at supermarkets and greengrocers from late May to mid-June every year.
You can get the Umeshu producted by breweries at any liquor store.
In pubs or restaurants, Umeshu on the rocks and "Umeshu Sour" (Umeshu with soda water) are popular favorites.
And, you can get the Umeshu producted by breweries at any liquor store.
The following produces Umeshu products.
Chuhai or Sour
Chuhai is the shochu with soda water, and a flavor is mixed into it.
You can choose from some flavors such as lemon juice, grapefruit juice, umeshu, oolong tea and so on.
It is refreshing drink, and you can drink at Japanese style pubs.
This drink is also called "Sour".
Other popular alcoholic beverages
Beer
Beer is most popular drink in Japan and the consumption is overwhelmingly more than sake.
When we join a drinking party, we always start with toasting with a glass of beer.
In Japan there are five major breweries: Asahi, Kirin, Sapporo, Suntory and Orion. (Orion Beer is sold in only Okinawa region.)
And, there are about 200 local breweries and the unique beer is sold in the limited area.
Wine
Wine is a little fancy liquor for Japanese people.
So we don't have so much opportunity to drink wine as beer or sake.
But there are not a little wine lovers in Japan.
Generally, we can drink wine at western style restaurants or pubs.
In Japan, nice wine is produced in mainly Yamanashi Prefecture and Hokkaido region.
Whisky
Whisky Highball
Whisky is also beloved of many Japanese for a long time.
Generally it is drunk on the rocks or with water.
It is served at not only bars but also Japanese style pubs.
Especially, "Highball" which is a drink with whisky and soda is popular.
In Japan, there are two major whisky breweries: Suntory and Nikka.