The Drinking Culture of Japan

"I've had the pleasure of visiting Japan twice in the recent past, and it's quickly become one of my favorite places in the world. Everyone is organized and polite, there are bidets everywhere, the food is outstanding and, maybe best of all, Japanese people love to drink. From Tokyo's neon-lit karaoke rooms and elegant cocktail bars to the buzzing izakayas of Osaka, the drinking culture of Japan is woven into daily life, seasonal festivals and centuries-old traditions."

"Junmai: Pure rice sake with no added alcohol. Rich, full-bodied and slightly earthy, it often pairs well with food. Honjozo: A small amount of distilled alcohol is added to lighten the flavor and aroma. Smooth and easy to drink. Ginjo: Premium sake with highly polished rice and fruity, floral notes. Light, elegant and usually served chilled. Daiginjo: Top-tier sake with very polished rice, delicate flavors and refined aromas. Very aromatic and often considered a luxury drink. Nigori: Cloudy sake that's coarsely filtered, leaving rice solids in the bottle. It's sweet, creamy and rich."

""In Japan, shochu is the most consumed alcoholic drink except for beer, volume-wise," says Hiro Yamamoto, the general manager of iichiko Shochu. "For example, whisky (including Scotch and everything else) is consumed 19 million cases a year. Sake is 45 million cases. Shochu is 79 million cases.""

"Beer is the most widely-consumed alcoholic beverage in Japan, and it's a central part of the country's drinking culture, deeply woven into everyday social rituals, post-work gatherings, year-end parties ( bonenkai) and cherry blossom viewing ( hanami). Although the big five breweries - Asahi, Kirin, Sapporo, Suntory and Okinawa-based Orion - are still the most prevalent, craft beer is widely available across the country, from taprooms to convenience stores."

Japan features a highly organized, polite society with ubiquitous bidets and outstanding cuisine. Drinking culture is integral to daily life, expressed through neon-lit karaoke rooms, cocktail bars, izakayas, seasonal festivals, and centuries-old traditions. Sake varieties include Junmai (pure rice, rich, slightly earthy), Honjozo (lightened with distilled alcohol, smooth), Ginjo (premium, fruity and floral, served chilled), Daiginjo (top-tier, delicate and aromatic), and Nigori (cloudy, sweet and creamy). Shochu consumption totals about 79 million cases annually compared with 45 million for sake and 19 million for whisky. Beer is the most widely consumed beverage, with major breweries and a growing craft scene. Home brewing and distilling are generally illegal, though making umeshu is an exception.

Read at InsideHook