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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).
On the rocks, with hot or cold water, or in a chuhai highball.
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.
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).
The world's most-consumed spirit by volume. Fermented in pits with a grain starter (qu), giving powerful aromas: 'strong aroma', 'sauce aroma', 'light aroma' and 'rice aroma' styles.
Korea's everyday spirit. Modern green-bottle soju is diluted and slightly sweet; traditional distilled soju from Andong is much stronger.
Okinawa's spirit, made with Thai indica rice and black koji mould; aged versions (kusu) mellow for years in clay pots.
Laos' rice spirit, often homemade and shared at celebrations.
Goa's heritage spirit with a GI tag. Cashew feni is distilled from the fermented juice of the cashew apple and has a strong, fruity, funky aroma. Urrak is its lighter first distillate.
A traditional Adivasi spirit distilled from the sweet flowers of the mahua tree, with deep cultural roots in central India. Now also made legally as a heritage spirit.