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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).
Fine sake chilled; everyday sake warm (atsukan).
For readers of legal drinking age. Please drink responsibly.
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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.
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.
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).
The world's most popular beer style: fermented cool and stored ('lagered') cold, giving a clean, crisp taste.
Golden, hoppy lager first brewed in Plzeň in 1842; ancestor of most of the world's lagers. Czechs drink the most beer per person on earth.
Munich's soft, bready pale lager.
Strong, malty lagers; doppelbock was brewed by monks as 'liquid bread' during Lent fasting.
Delicate, crisp ale protected to Cologne, served in small 200 ml glasses.
Cloudy, unfiltered wheat beer whose yeast gives banana and clove aromas.