Collection: Alcools japonais

The main types of Japanese spirits include :

• Sake: Fermented alcohol made from rice, often consumed hot or cold.
• Shochu: A spirit distilled from various ingredients such as barley, sweet potato and rice.
• Umeshu: A sweet liqueur made from Japanese plums (ume) macerated in alcohol and sugar.
• Awamori: Specific Okinawan spirit, distilled from Thai rice.
• Japanese whisky: Inspired by Scotch whisky, it is renowned for its finesse and complexity.

These spirits offer a rich diversity of flavors and aromas, reflecting the variety of ingredients and production methods used in Japan.

Sake and shochu are two iconic Japanese spirits, but they have some notable differences. Sake is made by fermenting rice, water and koji (a mold used to transform starch into sugar). It is generally sweeter and rounder on the palate. Shochu, on the other hand, is produced by distilling a fermented base from rice, barley, sweet potato or other cereals. It offers a more varied palette of flavors, and can be drier or fruitier, depending on the ingredients used.

Traditionally, Japanese spirits are consumed in different ways:

• Sake: Served hot or cold, depending on the season and type of sake. Sake is often served in small bowls called "ochoko".
• Shochu: Can be drunk neat, diluted with hot or cold water, or served over ice. Also popular in cocktails.
• Umeshu: Generally consumed over ice or with sparkling water.
• Japanese Whisky: Enjoy neat, with ice, or diluted with water.

These drinks are often accompanied by Japanese dishes, making for a harmonious tasting experience.

The degree of rice polish in sake, known as "seimai buai", refers to the percentage of the outer layer of the rice grain that has been removed prior to fermentation. The more polished the rice, the higher the quality of the sake. For example, a sake with 50% polish means that 50% of the grain has been removed. High-quality sakes like Daiginjo generally have a polish of 50% or more, offering more refined, delicate flavors.

To choose a sake to match your dishes, consider these classic pairings:

• Sashimi or seafood: Choose a light, dry sake, such as Junmai or Ginjo.
• Tempura or fried dishes: A richer sake such as Honjozo will balance out the fatty texture.
• Spicy dishes: A slightly sweet sake such as Nigori (unfiltered sake) will soften the spices.
• Desserts: Opt for a sweet, fruity sake, or even Umeshu plum liqueur.

The ideal temperature for serving sake depends on its type:

• Premium sake (Daiginjo, Ginjo): Serve chilled, between 10-15°C, to preserve its delicate aromas.
• More classic sake (Junmai, Honjozo): Can be served slightly warm (30-40°C) to accentuate umami flavors.
• Hot sake: Between 40-55°C, for simpler sakes, often consumed in winter.

Shochu is made from a variety of raw materials, each offering distinct flavours:

• Barley (mugi shochu): Mild and light, often preferred by beginners.
• Sweet potato (imo shochu): Rich, earthy aromas, more full-bodied.
• Rice (kome shochu): Mild and subtle, often compared to sake.
• Buckwheat (sobacha shochu): Unique, aromatic, slightly nutty flavor.
• Brown sugar (kokuto shochu): Sweet, caramelized flavor, native to Okinawa.

Japanese dishes go perfectly with a variety of spirits:

• Sake: Sashimi, sushi, tempura, yakitori.
• Shochu: Grilled dishes, ramen, sukiyaki, izakaya snacks (small bar dishes).
• Umeshu: Sweet and savoury dishes, light desserts.
• Japanese Whisky: Grilled meats, dark chocolate, cheese.

Alcohol consumption in Japan is surrounded by many traditions:

• Kanpai: The traditional Japanese toast, often made by raising a glass before drinking.
• Filling glasses: The Japanese always fill their neighbor's glass, never their own, as a sign of respect.
• Drink in moderation: Even at festive gatherings, it's good manners not to get excessively drunk.