Japan has a rich and diverse drinking culture, with various types of alcoholic beverages that reflect the country’s history, geography, and traditions. From the well-known sake to unique local spirits like awamori and shochu, there’s a drink for every palate. In this article, we’ll introduce five iconic Japanese drinks: sake, awamori, imo shochu, mugi shochu, and sours.

1. Japanese Sake (日本酒)

Japanese sake, often referred to simply as “sake” in the West, is a traditional rice wine that has been brewed for centuries. Made from polished rice, water, yeast, and koji mold, sake has a delicate and refined flavor profile that ranges from sweet to dry, depending on the brewing process.

Sake is typically served in various ways: chilled, at room temperature, or warm, depending on the type and the season. Premium varieties such as ginjo and daiginjo are highly regarded for their purity and complexity, while more casual types like futsu-shu are perfect for everyday enjoyment. Sake pairs wonderfully with Japanese cuisine, especially sushi, sashimi, and tempura, but can also be enjoyed on its own or in cocktails.

2. Awamori (泡盛)

Awamori is a traditional distilled spirit native to Okinawa, made primarily from long-grain rice. Unlike sake, which is brewed, awamori undergoes a distillation process similar to whiskey or vodka, resulting in a stronger, more potent drink. It’s known for its distinct flavor, which can range from smooth and mellow to earthy and smoky, depending on the aging process.

Awamori is often consumed in various ways: straight, on the rocks, or mixed with water. It is commonly paired with Okinawan dishes such as goya champuru (bitter melon stir-fry) and Okinawan soba. A notable characteristic of awamori is the use of black koji mold in its fermentation process, which gives the drink a unique flavor and enhances its umami.

3. Imo Shochu (芋焼酎)

Imo shochu is a type of Japanese distilled spirit made from sweet potatoes (imo in Japanese). Known for its earthy and robust flavor, imo shochu is one of the most popular types of shochu in Japan. The production process involves fermenting sweet potatoes and distilling the mixture, which results in a strong alcohol with an alcohol content of 25-45%.

The flavor of imo shochu can vary widely, with some brands offering smooth, refined notes while others have a more intense, smoky flavor. It is typically enjoyed straight, with water, or on the rocks, but can also be used as a base for cocktails. Imo shochu pairs well with grilled meats, sashimi, and pickled vegetables, making it a versatile drink for many meals.

4. Mugi Shochu (麦焼酎)

Mugi shochu is a popular distilled spirit made from barley (mugi in Japanese). It is lighter and more delicate than its potato-based counterpart, imo shochu, and tends to have a more neutral, smooth flavor. The production of mugi shochu is similar to that of whiskey or vodka, with barley being fermented and then distilled.

This type of shochu is often enjoyed straight, on the rocks, or diluted with water or soda. Mugi shochu is incredibly versatile and pairs well with a variety of foods, including sushi, grilled fish, and even Japanese hot pots (nabe). Its mellow taste makes it an excellent drink for those who prefer a more subtle alcoholic beverage.

5. Sours (サワー)

Japanese sours, or “sawa,” are refreshing cocktails made by mixing shochu with fruit juices, soda, and other ingredients. The most popular variation is the lemon sour, which combines shochu with lemon juice and soda water, creating a light, citrusy drink that is both tangy and sweet. Other fruit-based sours include lime, grapefruit, and yuzu, offering a variety of flavors for different tastes.

Sours are extremely popular in Japan, especially in izakayas (Japanese pubs), where they are served as a refreshing option alongside a variety of small dishes. They are easy to drink, making them a favorite among those who want something light and refreshing. Sours can also be made at home, allowing for endless customization with different fruits and mixers.