東風吹かば

Awamori is a distilled spirit unique to Okinawa, fermented with black koji mold. It has a high alcohol content […]

Umeshu is a plum liqueur made by steeping green ume plums in shochu or other spirits with sugar. Its sweet-sou […]

Shochu is a traditional Japanese distilled spirit, made by distillation like whiskey, unlike sake. It can be e […]

Doburoku is a traditional Japanese unfiltered rice brew made by fermenting steamed rice, koji, and yeast witho […]

Nigorizake is a type of cloudy sake made by filtering sake mash through coarse cloth, leaving rice sediments. […]

A highball is a simple cocktail made by mixing whisky with soda water. In Japan, it is a popular drink that pa […]