Japanese Craft Beer

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

Japan's oldest distilled spirit, made in Okinawa. Brewed using Thai rice and black koji mold through all-koji fermentation, then pot-distilled. Aged 3+ years, it is called 'kusu' (aged awamori).

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

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.

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.