What Local Alcohol Should You Try In Japan? Sake, Shochu And Whisky Explained

Japan’s drinking culture is precise, rich, and varied, just like its world-renowned culinary landscape. From noisy izakayas to mood-lit bars, the drinks served across the Land Of The Rising Sun reflect a deep reverence for regional terroir, craftsmanship, and tradition. If you are planning a trip to Japan, navigating a Japanese drink menu might get a bit overwhelming with names like Sake, Shochu, mizunara, and others. But not when unsobered has your back! You can explore Japan’s spirits like a local as we break down Japan’s three important signature drinks for you! 

Understanding Local Alcohols To Try In Japan

1. Sake (Nihonshu)

Quick Note: Sake in Japanese is a generic word used for all alcoholic beverages. The beverage that Westerners refer to as “sake” is known as Nihonshu. 

What Is It: Unlike what people think, sake is not a wine or a spirit. It is a brewed beverage that is made from water, rice, yeast, and a special ingredient called the koji mold. The fermentation process for this beverage is very similar to that of beer brewing. The ABV for this drink usually sits between 14% and 16% Alcohol by volume (ABV). 

The quality of sake is highly determined by the rice polishing ratio. Raw rice grains contain proteins and fats on the outside that can cause off-flavors. When the grains are milled down, it leaves behind only the sweet, pure starch core. 

• Junmai: Junmai means pure rice and is a beverage that has no distilled alcohol in it. It is full-bodied, rich, and savory. It is often paired with hearty food. 
• Ginjo: In this beverage, rice is polished so that 60% or less of the original grain remains. It is aromatic, lighter, and fruity to taste. 
• Daiginjo: This is the peak of precision, as rice is polished to 50% or less. It offers a delicate body, silky texture, and complete melon or floral notes. 

How To Drink: Delicate Ginjo and Daiginjo sakes are generally consumed chilled to preserve their floral aromatics. Junmai sakes, which are lower polish and earthy, must be consumed warm. Heating this brings out rich, savory umami notes, which makes it the perfect choice during winter.  

Also Read: This Japanese Company Pays You to Drink and Gives You a Hangover Day Off

2. Shochu

Quick Note: While international travelers talk about sake and whisky, Shochu is actually the most consumed domestic spirit in Japan. Its versatility is its superpower for sure!

What is It: Shochu is a distilled spirit unlike brewed sake. It is stronger than sake but milder than Western spirits like gin and vodka, with an ABV of 25% to 35%.  It has an astonishing variety of flavor profiles, as it can be distilled from more than 50 different base ingredients. 

• Imo Shochu: Imo Shochu is made primarily from sweet potatoes and originates from Kagoshima in Southern Kyushu. This version of Shochu is aromatic, robust, earthy, and slightly sweet. 
• Kome Shochu: Kome Shochu is made primarily from rice. It is known for its subtle, clean flavor profile, which is very similar to a high-proof, drier sake. 
• Mugi Shochu: Mugi Shochu is made primarily from barley. It is light, crisp, and slightly nutty. It is the perfect variety for beginners and a favourite among whisky drinkers. 
• Kokuto Shochu: Kokuto Shochu is made primarily from brown sugar, exclusively in the Amami Islands. It offers rum-like rich notes without being overly sugary.   

How To Drink: Shochu offers different profiles based on its drinking style.

• On The Rocks (Rokku): Imo or Mugi Shochu must be consumed on the rocks to enjoy their pure profiles. 
• Mizuwari (With cold water): Diluting Shochu with cold water and ice creates a food-friendly beverage that offers easy-drinking. 
• Oyuwari (With hot water): If you wish to drink Imo Shochu classically, it is by drinking it with hot water. Hot water softens the alcohol bite and releases deep aromatics. 
• Chuhai (Lemon Sour): Mixing Shochu with fresh fruit juice like lemon and sparkling water is the ultimate izakaya staple. 

Also Read: 6 Yuzu Cocktails That Prove Japanese Citrus Is the Future of Mixology

3. Japanese Whisky

Quick Note: Japanese Whisky was originally modelled after Scottish Scotch whisky. Japanese distillers modified this process to prioritize pristine water sources, elegance, and balance. 

What is it: Japanese whiskies are less peaty compared to Scotch. It leans into layered profiles of fruit, floral notes, spice, and delicate oak. 

One of Japanese whisky’s key defining traits is aging in Mizunara or Japanese oak casks. This imparts rare flavor notes of incense, sandalwood, coconut, and subtle spice. 

• Yamazaki or Hakushu (Suntory): Hakushu offers herbaceous, crisp, and faintly smoky flavors, while Yamazaki is known for a complex, rich, and fruity profile. 
• Yoichi or Miyagikyo (Nikka): Yoichi offers coastal peat, smoke, and bold flavors. Miyagikyo offers elegant, soft, and sherry-forward flavors. 

How to Drink: Here’s how you should drink Japanese whisky

• Highball (Kaku Highball): Japanese whisky mixed with razor-sharp carbonated soda, ice, and a twist of lemon peel makes the perfect Highball. It is not a random cocktail in the country; it is regarded as an art form that pairs best with fried chicken. 
• Mizuwari or Pure: Premium single malts are best enjoyed neat or with a hand-carved ice sphere. 

Author’s Note

On my visit to Japan, I learnt some key phrases that helped me a lot. I would recommend that you also learn and use them.

• Rokku de: On the rocks
• Mizuwari de: with cold water
• Oyuwari de: with hot water

Summing Up

Drinking the local spirits in Japan is more than just an unwinding activity; it gives you a sneak peek into its culture, agriculture, and history! When you are having a sushi or sashimi dinner, try Sake or order Shochu for a casual night at an izakaya. Kampai! (cheers)