Collection: Japanese alcohols

The main types of Japanese alcohols include:

• Sake : Fermented alcohol based on rice, often consumed hot or cold.
• Shochu : Spirits distilled from various ingredients such as barley, sweet potato or rice.
• Umeshu : Soft liquor based on Japanese plums (UME) macerated in alcohol and sugar.
• Awamori : Specific Okinawa spirits, distilled from Thai rice.
• Japanese whiskey : Inspired by Scottish whiskey, it is renowned for its finesse and complexity.

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

The sake and the shockhu are two emblematic Japanese alcohols, but they have notable differences. The sake is obtained by fermentation of rice, water and koji (a mold used to transform starch into sugar). It is generally softer and rounder in the mouth. Shochu, on the other hand, is produced by distillation of a fermented base from rice, barley, sweet potato or other cereals. It offers a more varied palette of flavors and can be drier or more fruity depending on the ingredients used.

Traditionally, Japanese alcohols are consumed in different ways:

• Sake : Served hot or cold, depending on the season and the type of sake. Saké is often consumed in small bowls called "Ochoko".
• Shochu : Can be drunk pure, diluted with hot or cold water, or served on ice. It is also popular in cocktail.
• Umeshu : Generally consumed on ice or with sparkling water.
• Japanese whiskey : Pure tasted, with ice, or lying with water.

These drinks are often accompanied by Japanese dishes, allowing a harmonious tasting.

THE Rice polishing degree in the sake, called "Seimai Buai", refers to the percentage of the outer layer of the rice grain which was removed before fermentation. The more polished the rice, the higher the quality of the sake. For example, a sake with a 50% polishing means that 50% of the grain has been removed. High quality sakes like the Daiginjo Generally have a polishing of 50% or more, offering more refined and delicate flavors.

To choose a sake according to your dishes, consider these conventional agreements:

• Sashimi or seafood : Favors a light and dry sake, like a Junmai Or Ginjo.
• Tempura or fried dishes : A richer sake like a Honjozo will balance the fat texture well.
• Spicy dishes : A slightly sweet sake like a Nigori (Saké not filtered) will soften the spices.
• Desserts : Opts for a sweet, rather fruity sake, even a plum liqueur Umeshu.

The ideal temperature to serve the sake depends on its type:

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

The Shochu is made from various raw materials, each type offering separate flavors:

• Barley (Mugi Shochu) : Soft and light, often preferred by beginners.
• Sweet potato (Imo Shochu) : Rich and earthy aromas, more full -bodied.
• Rice (Kome Shochu) : Soft and subtle, often compared to sake.
• Buckwheat (Sobacha Shochu) : Slightly hazelnut flavor, unique and aromatic.
• Brown sugar (Kokuto Shochu) : Sweet and caramelized flavor, from Okinawa.

Japanese dishes go perfectly with different alcohols:

• Sake : Sashimi, Sushi, Tempura, Yakitori.
• Shochu : Grilled dishes, ramen, sukiyaki, izakaya snacks (small bar dishes).
• Umeshu : Sweet and savory dishes, light desserts.
• Japanese whiskey : Grilled meats, dark chocolate, cheese.

Alcohol consumption in Japan is surrounded by many traditions:

• Kanpai : The traditional Japanese toast, often made by lifting its glass before drinking.
• Filling of glasses : The Japanese always fill the glass of their neighbor, never theirs, as a sign of respect.
• Drinking in moderation : Even during festive meetings, it is fashionable not to get drunk excessively.