東風吹かば

Amazake is a naturally sweet drink made from fermented rice. Despite the name, many versions are non-alcoholic and it’s known as a “drinkable IV” for its nutrients.

Awamori is a distilled spirit unique to Okinawa, fermented with black koji mold. It has a high alcohol content and is often aged into “kusu,” or old liquor. It can be enjoyed on the rocks, with water, or in cocktails.

Umeshu is a plum liqueur made by steeping green ume plums in shochu or other spirits with sugar. Its sweet-sour flavor is beloved, and while it can be homemade, store-bought versions are safer and consistent.

Shochu is a traditional Japanese distilled spirit, made by distillation like whiskey, unlike sake. It can be enjoyed with hot water, cold water, or on the rocks.

Nigorizake is a type of cloudy sake made by filtering sake mash through coarse cloth, leaving rice sediments. It offers rich umami, full-bodied texture, and a fragrant aroma. Shake well before drinking.

A highball is a simple cocktail made by mixing whisky with soda water. In Japan, it is a popular drink that pairs well with food, available at almost all izakayas and even in canned form at convenience stores.

Ramune is a Japanese carbonated drink sealed with a glass marble. Its unique opening mechanism and nostalgic look make it a symbol of summer in Japan.