Top 86 Japanese Spirits

Iichiko is a renowned Japanese producer of shochu, a traditional Japanese spirit made from various ingredients like barley, sweet potatoes, and rice. Founded by Sanwa Shurui, Iichiko is famous for its commitment to high-quality production and innovation. Headquartered in the Oita Prefecture of Kyushu, Japan, an area known for its clean water and natural beauty, Iichiko has become a global leader in the shochu industry. Iichiko's most notable products include its flagship barley-based shochu, iichiko Saiten, which is crafted using unique methods such as the "all Koji" fermentation technique. This involves using barley Koji, a special mold that helps break down the starches in barley into sugars, enhancing the flavor profile of the spirit. The production also focuses on the single distillation process, preserving the delicate aromas and flavors of the barley.Expand

Located in Japan’s northern most island of Hokkaido and further east than any other distillery in the country, production at Akkeshi Distillery started in 2016. The goal of Akkeshi Distillery is to blend traditional Scottish methods with the unique flavors of Akkeshi, Japan. With extremely unique aromas and flavors unlike anything else these whiskies will be a delight to aficionados worldwide. Akkeshi Distillery is the true embodiment of craftsmanship and is on track to be a leader in the highest quality Japanese whisky world. ​ Expand

Nagahama Distillery is a Japanese distillery located in Nagahama, Shiga Prefecture. It is renowned for being Japan's smallest distillery, offering artisanal whiskies with unique and bold flavors. Nagahama Distillery uses traditional production methods, focusing on small-batch processes to ensure the highest quality and character in its whiskies. The distillery offers tours where visitors can learn about the whisky-making process, taste their products, and explore the charming surroundings of Nagahama.Expand

Japanese single malt, blended malt, and blended whiskies were inspired and modeled on Scottish tradition. They are double distilled from malted barley, which is occasionally peated (dried over smoked peat) and fermented grains. The spirit is then aged in oak casks, which may include American or Scottish oak, old Sherry casks, or Japanese Mizunara oak. The official production of Japanese whiskey started in 1923 when the first distillery was opened in Yamazaki (Kyoto). The distillery was a joint effort of Shinjiro Torii and Masataka Taketsuru, who eventually went to found his own Nikka distillery on Hokkaido. The two companies remain the biggest producers of Japanese whisky. Despite its fairly recent invention, Japanese whisky has been praised for its finesse and usually exceptional quality. Due to the recent upsurge in international popularity and the small scale of production, some distilleries even import foreign whisky and use it Japanese blends. Still, Japanese whisky holds its typical characteristic due to the specific climate, faster maturation, and water quality. Though the styles differ depending on the distillation procedure and the choice of grains, most varieties are powerful yet milder and more mellow that Scotch. They are balanced, complex, and aromatic with a wide range of flavors and aromas. Japanese prefer to enjoy it as a highball mixed with soda water, but it can be served neat, on the rocks, or mixed with water. It can also work well as a cocktail ingredient. Expand

Believed to have been the first distilled beverage in Japan, awamori is almost exclusively associated with Okinawa. The drink is distilled from fermented long-grained rice and black koji mold, which is usually referenced as the key ingredient that gives awamori its distinctive flavor. The drink improves and mellows with age and is typically stored in clay pots and allowed to mature. It is the most common drink on Okinawa that is usually served alongside water and ice, allowing each person to mix and adjust it according to their taste. It can also be enjoyed neat, incorporated into cocktails or mixed with soda or sweet coffee-flavored milk.Expand

Shōchū is the most popular Japanese spirit that has been produced since the 16th century. It is distilled from fermented koji mold and various basic ingredients such as barley, sweet potatoes, rice, buckwheat, brown sugar, as well as sesame, chestnuts, carrots, or perilla leaves. The choice of the base ingredient and the type of koji used in the production are crucial since the top quality shōchū (honkaku) is distilled only once to show the true character of the base ingredient. Shōchū usually comes at 25% ABV, and traditionally it is not matured. It can be enjoyed neat or on the rocks, as well as diluted with oolong tea, fruit juices, and warm or cold water.Expand

This shōchū variety is distilled from barley mash that has been fermented with koji mold. It is one of the most common shōchū varieties that is usually smooth, pleasant, and easy to drink. Unaged varieties are crisp, mild, and fresh, while those aged in oak develop light amber color and are typically smooth and mellow. Barley (mugi) shōchū can be served on the rocks or mixed with cold or warm water. It is typically bottled at 25% ABV.Expand

The use of sweet potatoes in the production of shōchū was introduced in the 1700s. The drink is produced by steaming, or occasionally grilling or baking whole potatoes, before they are fermented with koji mold. With over 40 different types of potatoes used in the production of shochu, as well as the use of different manufacturing techniques, sweet potato shōchū can significantly differ in character and the final taste profile, while its quality greatly depends on the amount of starch in potatoes. Depending on the style, it can be served on the rocks or mixed with warm water.Expand