Umm Kulthum Abdulkareem

 Popular Japanese Alcoholic Drinks To Try Japan is known for its rich history, culture, tradition, and, most popularly, anime. But did you know that there is a diverse array of delicious and unique Japanese alcoholic drinks that you should definitely try? From iconic Japanese drinks like sake, Shochu, gin and beyond - Japan's got a host of delights that'll blow your mind. Japan offers many options for those looking to indulge in a taste of the country's culture. In this article, we will look at some of the most popular Japanese alcoholic drinks and dive into their history, production, and recommended ways to enjoy them. Whether you're a seasoned connoisseur or a curious beginner, this guide will provide a look at the diverse world of Japanese alcohol. Japanese Culture And Alcohol The origin of alcohol in Japan dates back to 500 BCE when the fermentation of rice to make alcohol was introduced from China. Because of its rich drinking history, today, Japan can be seen as a paradise for drinkers. One of Japan's best places to drink is called "Izakaya", a bar serving alcohol and snacks. Most salary men visit these bars with work colleagues to have a good time. Also, there are many liquor stores for people to buy various drinks, and canned alcoholic drinks are sold in vending machines installed in pubs (most machines require IDs to reduce underage drinking). There are also social business drinking, drinking during important festivals like Hanami and religious or traditional drinking where it is necessary to indulge in sake. Japanese Traditions and Alcohol In Japan, people offer Sake to the gods as part of the tradition during festivals held in shrines (Shinto). The priests also drink the alcohol to feel a closer connection to the gods, increase their chances of their prayers being answered and prove that only edible foods have been offered. In Shinto wedding ceremonies, the bride and groom also serve each other alcohol to cement their vows. Top 7 Japanese Alcoholic Beverages Sake Sake or nihonshu is one of the most popular Japanese drinks usually called "Japanese rice wine" by foreigners. In Japan, alcoholic drinks, in general, can also be referred to as "sake". It is made by fermenting polished rice to remove the bran. This brewing process is similar to that of beer. Sake usually contains about 15% ABV diluted and 18%-20% ABV undiluted. The ingredients include sake rice which is larger and stronger than regular rice, water for dilution and Koji-jin, which is used to aid the fermentation process. It is usually served in a small porcelain cup and enjoyed during many festivals in Japan. With different versions and flavours of sake, you can get light, heavy or even delicate-tasting variations. Japanese Gin Just like Sake, Japanese gin is made from fermenting rice and the blending of several botanicals. It is truly unique because it is made with premium quality botanical ingredients like sakura, matcha, or sansho peppers during the distillation process, which gives it a distinct citrus taste. There are many unique tasting Japanese gin in the market. The Wabi Sabi gin is one of the best examples of Japanese premium gin. It comes in a striking bottle that is a beauty to behold. It is made using organic ingredients from Yamaguchi japan and advanced distillation techniques. The icing on top is the piney juniper aroma and a citrus note which amounts to a slightly sweet taste and a rich mouthfeel. Click here to learn more. Shochu We can't talk about popular Japanese drinks without mentioning Shochu. It is a distilled spirit usually made with sweet potatoes, rice, brown sugar or barley. Although sometimes mistaken for each other, Shochu is completely different from sake in taste (stronger), make (distillation, not fermentation) and ABV (25% ABV). Sweet potato shochu uses sweet potato as its base ingredient, and it is one of the strongest-tasting versions of Shochu. On the other hand, Chuhai, a popular canned Japanese alcoholic drink with different flavours, is actually barley shochu mixed with carbonated water. The best way to drink Shochu is on the rocks. Japanese Whisky Japanese whisky is one of the most sought-after distilled alcohol in the world because the association in charge of liqueurs in Japan has strict guidelines on what manufacturers can call “Japanese whiskey”. It must be distilled, aged and bottled in Japan while meeting quality standards. The main ingredients in the whisky are malted barley, water, and yeast; it is made using a production process similar to that of Scottish whiskey. Ultimately, Japanese whisky is known for its smooth and refined taste and has gained worldwide recognition for its quality and complexity. Brands like Nikka and Yamazaki ranked high in the Whiskey Magazine Awards. Umeshu Also known as Japanese plum wine, Umeshu is a Japanese drink made from the ume fruit, alcohol and sugar. The fruits are picked when they are unripe, steeped in Shochu or sake, sugar and other ingredients for months. It is sweet with a delicious sour tang from the citric acid in the fruit. It is pretty easy to make, that's why some people make it at home, but many brands sell more complex versions of this light drink. It usually has a low ABV and can be served chilled, with ice, soda or even hot water during cold winter days. Japanese Beer Just like other Japanese alcoholic drinks, Japanese beer is made using high-quality ingredients resulting in a rich, crisp and delicious taste. Beer in Japan is actually consumed more than sake because it is sold in many convenience and liquor stores in Japan. Some of the most popular brands are Asahi, Sapporo and Kirin, which can be found in other countries. While in some countries, beer is made with barley malt only, Japanese beer stays true to the rich alcohol culture by incorporating rice in its brewing process. This gives it a lighter taste, and it is perfect for a night out with friends or a relaxing time at home. Some popular Japanese beers you can try include; Asahi super dry, Suntory premium malt, and Kirin lager beer. Awamori photo via okinawatravelinfo.com Awamori is one of Japan's oldest distilled alcohol drinks made in Okinawa. Rice is fermented and distilled using the black koji mould. It is usually aged for around one year, but a richer and more mature version of Awamori called kusu is aged for about three years in clay pots. It has about 30% to 60% ABV, and it is served neat, on the rocks, or mixed with water, and is also used in various cocktails. The flavour of Awamori can vary depending on the ageing process and the type of rice used. It can range from earthy, nutty, and slightly sweet to more complex and bold. In conclusion, Japanese alcohol is the perfect drink to have with snacks like sushi, sashimi and teriyaki. As part of Japanese drinking habits, friends usually serve each other and replenish their glasses before they run out of drinks. The legal drinking age in Japan is 20, and drinks can be purchased in a variety of places.