Awamori

A Japanese distilled spirit made from rice, barley, sweet potato, brown sugar, or other ingredients, saccharified with koji mold before distillation. Typically 25-35% ABV.

Steamed rice cultivated with koji mold (Aspergillus oryzae). The starting point for almost all Japanese fermented foods: sake, miso, soy sauce, vinegar, mirin, amazake, and more. Truly the 'mother of Japanese fermentation culture.'

A traditional Okinawan fermented food. Island tofu is aged in awamori and red koji for months to over half a year. A Ryukyu royal court delicacy with rich, cheese-like flavor.

Shochu distilled from re-fermented sake lees (kasu). Characterized by the elegant ginjo aroma inherited from sake lees, often produced by sake breweries as a byproduct.

A Japanese distilled spirit made from rice, barley, sweet potato, brown sugar, or other ingredients, saccharified with koji mold before distillation. Typically 25-35% ABV.

An unrefined, milky-white rice brew made without the pressing (filtration) step. Unlike clear sake, the entire mash (moromi) is consumed as-is.

Japanese craft beer spread nationwide following the 1994 liquor tax law revision that lowered minimum brewing volume requirements. Many unique brands use distinctively Japanese adjuncts such as yuzu, sansho pepper, and wasabi.

Japan's iconic rice wine brewed through 'parallel multiple fermentation,' where koji mold saccharifies rice starch while yeast simultaneously performs alcoholic fermentation.

A sweet alcoholic condiment (about 14% ABV) made from glutinous rice, rice koji, and shochu/distilled alcohol, saccharified and aged for about 60 days. Widely used as a seasoning in Japanese cuisine.