As in places around the world, Japanese alcoholic drinks often evolved from simple mixtures into potent potions handed down from centuries of innovation and refined by distillers today. In Japan, intoxicating mixes were products of organic origin, such as plants, trees, and root crops. A few were acquired from foreign countries which suited local taste. Some of the more popular acoholic drinks in Japan are found below.
Amazake
Amazake is a sweet, low-alcohol content Japanese drink made from fermented rice. Koji is added to cooled-down whole grain rice and made to stand for days to develop natural sweetness. The basic recipe for Amazake has been around for centuries and can often be found at street vendors and outside of shrines around the New Year. Amazake is also thought to be very nutritious and, having no additives, salt, preservative, and no added sugars, is sold in health food stores outside of Japan.
Awamori
Awamori is a product of Okinawa, Japan. The base ingredient is rice or sorghum distilled and made to age in clay vats. Depending on the aging time, awamori can be 50, 60, or 120 proof and is either served straight, with water, or on the rocks. Awamori-based cocktails can now be found in some restaurants and are becoming popular with young people around Japan.
Black Nikka
Black Nikka is a brand of Japanese whiskey with 37% alcohol content. Masataka Taketsuro, who went to Scotland to study the whiskey-making process, founded Nikka whiskey and is said to be the father of the whiskey industry in Japan.There is also a Red Nikka in the market but with higher alcohol content.
Chuahi
Chuhai is an all Japanese alcoholic drink with fruit or soda flavor. The traditional chuhai is often lemon flavored with a shochu base and 7% alcohol content. Cans of different flavored chuhai can be bought in any supermarket or convenience store throughout Japan.
Happoshu
Happoshu, or 'sparkling spirits' is a beer-like beverage with less than 67% malt used in the brewing process. Happoshu is rarely served in western-style, sit-down restaurants but is popular in Japanese-style drinking establishments called 'izakaya' and is preferred by consumers because it is 50% cheaper than real beers.
Midori
Midori is a bright-green and melon flavored cordial that is very sweet and has 21% alcohol content. Normally used for cocktails to offset its sugary taste Midori mixes well with lemonade, lime, fresh lemon juice, pineapple or orange juice. A popular cocktail is the Midori Illusion and some people add Malibu rum for a stronger drink.
Plum Wine
Plum Wine is an alcoholic drink made from the green ume fruit. See umeshu below.
Shochu
Shochu is an alcoholic drink with 25% alcohol, much weaker than whiskey but more potent than either wine or sake. Shochu can be made from different plants such as potatoes or barley, and is often described as rather 'nutty' or 'earthy' in flavor depending on the type of starch used in the brewing process.
Tamagozake
Tamagozake is a unique Japanese drink that is made by mixing hot sake with sugar and tamago, or raw egg. It is said to induce sleep and is also knows as a good cure for colds.
Toso
Toso or o-toso is a spiced sake that is traditionally consumed on New Year’s Day. Drinking toso eases the maladies of the past year and promotes long life.
Umeshu
Umeshu, sometimes referred to as plum wine, is a clear liquor made by adding the fresh green ume fruit to shochu or sake. The drink has a sweet sour taste and an alcohol content of 10-15%.
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