Japan’s alcohol scene is as diverse as its culture, filled with iconic beverages you’ve likely heard of, and others that remain under the radar. While sake and whiskey may be among some of the most famous exports, there’s so much more to explore. I still have a lot to discover about the fascinating world of Japanese alcohol, so I thought it's the perfect time to start learning. Let’s dive into some of Japan’s more unique and lesser-known offerings. Each of which tells a story of history, craftsmanship, and a deep connection to the land.
Shochu: Japan’s Distilled Secret
Shochu might just be the most versatile drink in Japan, yet it often stands in the shadow of its more famous cousins. This distilled spirit can be made from a variety of ingredients like rice, barley, sweet potatoes, and even buckwheat; each of which creates a distinct flavor profile. Unlike the heavier burn of many Western spirits, shochu tends to be light and smooth enough to enjoy neat, on the rocks, or diluted with water for an even gentler sip.
There are also so many interesting and unique types of shochu. For instance, imo, a delightful sweet potato shochu, imparts an earthy and slightly smoky warming flavor. There’s something about shochu that feels deeply connected to the Japanese countryside, especially when it’s made from sweet potatoes, a staple in Kyushu.
For those looking to expand their palate and include this incredible drink, I would recommend starting with a barley shochu if you enjoy something a little lighter. For a bolder, more complex experience, you could jump straight into imo. Trust me, once you start exploring shochu, it’s hard to stop.
Umeshu: Sweet, Tart, and Dangerously Drinkable
Umeshu is a delightful Japanese liqueur crafted from the ume plum. It’s sweet, fruity, and has just the right amount of tartness, making it incredibly easy to sip, especially when served over ice. Made by steeping Japanese ume plums in shochu and sugar, umeshu strikes a perfect balance that appeals to both seasoned drinkers and those who rarely stray from their usual choices. The flavors are bright and refreshing, with an aroma that hints at floral notes and ripe stone fruits. I’ve often enjoyed a glass on a hot summer day, the chill and sweetness cutting through the heat like a refreshing breeze, making each sip a moment of pure relief. For anyone with a sweet tooth, umeshu is bound to become a go-to favorite. And if you’re feeling adventurous, there are variations made with different fruits and spices—like yuzu, honey, or even green tea—that can elevate the experience to another level, offering layers of complexity and unique twists on the classic.
Awamori: The Spirit of Okinawa
Okinawa introduces you to a drink with serious punch: awamori. This distinct spirit, often stronger than shochu, is a true reflection of vibrant Okinawan culture. Made with long-grain Indica rice and fermented using a unique black koji mold, awamori stands apart from its Japanese spirit cousins. The result? A rich, slightly nutty flavor that captivates the palate and tells the story of its island home.
Awamori typically ranges from 60–86 proof, with export brands at around 50 proof, though stronger styles like hanazake can reach up to 120 proof and are even flammable. Aged in traditional clay pots to enhance its flavor and mellow its intensity, awamori surprises with a smoothness that balances its high alcohol content. When I first tasted it, the spirit’s warmth and complexity, coupled with a grassy aroma, transported me to Okinawa’s lush landscapes, creating a sensory connection that went beyond taste alone.
Traditionally, Okinawans will enjoy their awamori either mixed with water or over ice, allowing the spirit’s unique characteristics to shine. As the ice slowly melts, it gradually releases and evolves the flavors, creating a drinking experience that changes with each sip. For newcomers to awamori, I’d recommend starting with a mizuwari (mixed with water) to appreciate its nuances without being overwhelmed by its strength.
One of the joys of awamori is how beautifully it pairs with Okinawan cuisine (as they say, what grows together, goes together). The bold, savory flavors typical of the local food like goya champuru (bitter melon stir-fry) or rafute (braised pork belly), find a perfect companion in awamori. The spirit’s clean finish cuts through traditionally rich dishes, while its depth complements the umami-packed flavors. It’s a pairing that truly celebrates Okinawan gastronomy.
Hoppy: A Retro Beer Alternative
Let me introduce you to Hoppy, a quirky relic from Japan's post-war era that still boasts a cult following. Created by the Kokuka Beverage Company in 1948, this fascinating beverage offers a non-alcoholic twist on the traditional beer experience.
Legally speaking, Hoppy is classified as a non-alcoholic drink, but it actually contains around 0.8% alcohol. The real magic happens when it's mixed with shochu, creating a low-alcohol cocktail that's become a staple in many izakayas, especially in Tokyo.
Think of Hoppy as Japan's answer to the light, easy-drinking pilsners of Europe, but with a DIY twist that makes it truly special. The recommended way to enjoy Hoppy is quite precise, almost ritualistic:
Start with korui shochu, a type of shochu that's been distilled two or more times and contains around 25% alcohol.
Chill both the Hoppy and shochu in the fridge, and pop your glasses in the freezer. The Hoppy company calls this "sanrei" or "three coolings"—they’re serious about serving temperature!
Mix five parts Hoppy with one part shochu. This magical ratio results in a drink with about 5% alcohol—perfect for sipping all evening.
Pour the shochu into your chilled glass first, then add the Hoppy with gusto. Let it foam up naturally, and skip the ice (true aficionados say it mellows the flavor).
I like to think of Hoppy as a DIY beer experience with a dash of nostalgia. Grab a shochu, pour in some Hoppy, and you've got yourself a refreshing, lightly carbonated drink that's uniquely Japanese. It's a taste of post-war ingenuity that’s stood the test of time, offering a fun and flavorful alternative to traditional beer.
Amazake: Sweet, Creamy, and Comforting
Finally, on this dive into Japan's alcohol scene, is amazake! This sweet, low-alcohol rice drink from Japan is like a little taste of tradition. Typically served warm, amazake tends to be a winter staple, offering comfort during cold nights when the air turns crisp. Its thick, almost porridge-like texture pairs beautifully with its creamy sweetness, making each sip feel like dessert. While amazake’s low alcohol content makes it a hit among those steering clear of stronger spirits, it’s not just a drink; it’s a cultural experience. One that transcends generations, weaving together the past and present, offering both nourishment and nostalgia.
Ready to Take the Plunge?
Stay tuned as we continue this series, diving deeper into different regions of Japan (as well as other countries) and the specific drinks they’re famous for. From the volcanic valleys of Kyushu to the sun-kissed shores of Okinawa, we’ll uncover the hidden gems one region at a time. And in the meantime, I encourage you to seek out a bottle of shochu or umeshu at your local shop. Or, if you have the ability, plan a visit to Japan and experience them firsthand.
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