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Modelled on Scotch but known for precision, balance and delicate flavours; often aged in Japanese mizunara oak, which adds sandalwood and incense notes.
The Japanese way: a highball with lots of ice and chilled soda.
For readers of legal drinking age. Please drink responsibly.
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Japan's distilled spirit, usually distilled once so it keeps the flavour of its base: earthy sweet potato (imo), nutty barley (mugi), or clean rice (kome).
Okinawa's spirit, made with Thai indica rice and black koji mould; aged versions (kusu) mellow for years in clay pots.
Japanese rice wine, brewed more like beer: koji mould turns rice starch to sugar while yeast ferments it. The more the rice is polished, the finer the grade (Junmai, Ginjo, Daiginjo).
Smooth, low-acid coffee made without heat.
Japan's most-drunk tea; the leaves are steamed to stop oxidation, keeping a fresh, grassy taste.
Powdered green tea whisked into hot water; the tea of the Japanese tea ceremony (chanoyu).
Made from 100% malted barley at a single distillery, distilled in copper pot stills and aged at least three years in oak. Islay malts are smoky from peat; Speyside malts are fruity and honeyed.
A blend of many malt and grain whiskies from different distilleries. Smoother and lighter than most single malts; the bulk of Scotch sold worldwide is blended.
Usually triple distilled, which gives a light, smooth, slightly fruity spirit. 'Single pot still' Irish whiskey mixes malted and unmalted barley, a style unique to Ireland.
American whiskey made from a mash of at least 51% corn and aged in new charred oak barrels, which gives vanilla, caramel and toffee notes. Most comes from Kentucky.
Made like bourbon but filtered through sugar-maple charcoal before ageing (the Lincoln County Process), which softens it.
Spicier and drier than bourbon because rye grain gives peppery, herbal notes. The classic base of the Manhattan and the Sazerac.