Have you ever wanted to visit Japan, but were worried that all the alcohol would be too different from what you’re used to? Don’t worry, Japanese alcohol in Australia is relatively easy to get your head around.
Sake, Shochu, and Suntory are three Japanese liquors that you may not have heard of before. All three are distilled spirits made from rice, barley, or other ingredients and each has its own distinct flavor profile. The taste and enjoyment factor of these three alcohols vary wildly so make sure to familiarize yourself with each one before you try it out on the rocks or in your next cocktail recipe. If you’re looking to get acquainted with the world of Japanese alcohols, here’s some background information on each of the liquors to help get you started!
- Sake
Sake (previously known as nihonshu) is made from fermented rice and has been around for more than 2,000 years. It’s usually served chilled in a small cup called a choko with a little bit of water on the side. Sake has a higher alcohol content than most wine and beer, so if you drink any amount of sake in Japan, you’re probably going to feel it later on!
Sake is the most popular alcoholic beverage in Japan. It’s made from rice, water and yeast and it has a very light flavor. The best sake brands are made in the northern part of Japan where it gets very hot during summer. The rice used to make sake is grown in cooler climates and has a higher starch content than other types of rice. The starch gives sake its cloudy color and viscous texture. Sake is usually served chilled at room temperature or cooler, but if you want to enjoy it warm, you can put it in a bowl with ice cubes or just warm it up over an open flame (called onsen).
- Shochu
Shochu (literally “small liquor”) is similar to vodka or scotch in that it’s distilled from grain. Shochu can be made from wheat, barley or other grains depending on the distiller. There are also several types of shochu based on the type of grain used: daiginjo (made from rice), black shochu (made from barley), honjozo (made from wheat) and junmai daiginjo (made from rice). Junmai means “pure rice”
- Ginjo sake
Ginjo sake is made using all-natural organic rice, which gives it a clear appearance and rich flavor. The rice is steeped in water for two weeks before it’s pressed into sake barrels and allowed to ferment for two more months.
- Nikka Whisky
Known as “Japanese whisky,” this whiskey is made from malted barley and distilled twice. It has a strong malt flavor and is aged for two years in oak barrels before bottling. The bottle has a distinctive black label with red writing that reads Nippon Nikka Whisky.
- Senshu Sake
This is a popular Shinto-style rice wine that’s made from fermented rice and water with or without added sugar. It’s usually served warm or cold, but it can also be used as an ingredient in cooking, such as making rice balls or mochi cakes (pounded rice cake).
- Tsukemono (Pickled Vegetables)
Tsukemono is often referred to as Japanese pickles or condiments (though they don’t actually contain any vinegar). It’s usually made from vegetables like daikon radish or cucumber that have been sweetened and pickled in sake lees (the sediment left behind after sake fermentation).
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