Enjoying the nightlife in Shinjuku, the office district of Tokyo, which is also famous for its nightlife, we stepped into a small restaurant, to enjoy the sake served the traditional way.
Sake is the traditional Japanese rice wine. Unlike typical wine, which is produced through the fermentation of grapes, it is created through a brewing process that involves fermenting polished rice. The process of making sake is intricate, involving multiple stages of fermentation that contribute to its unique flavors and aromas. Sake can be enjoyed at various temperatures, either cold (reishu) or warm (atsukan), and the choice often depends on the type of sake and personal preference. Each temperature setting can enhance different characteristics of the drink. For example, high-quality sake is often served cold to preserve its delicate flavors, while serving sake warm can bring out its richer, bolder notes.
We decided to try the sake served cold. The sake was poured into small glasses placed inside wooden boxes called masu. This method is steeped in tradition and serves both practical and symbolic purposes. The masu boxes are often made of fragrant cedar wood, adding an aromatic element to the drinking experience. During the pouring process, the sake is generously poured until it overflows the rim of the glass and spills into the masu box. This practice of overflowing is not just about abundance but also symbolizes generosity and good fortune. Then, we began by sipping the sake from the glass itself, savoring the initial taste and aroma. After finishing the sake within the glass, we then drank the overflow from the masu box. This can be done directly from the box, which adds a rustic charm to the experience, or by carefully pouring the excess sake back into the glass to continue the refined tasting.
Of other Japanese alcoholic beverages, we tried in Japan were the Japanese beers (most popular), shochu (a kind of vodka), umeshu (plum wine) and Japanese whiskey.
Japanese beers like Asahi, Sapporo, and Kirin are brewed with high-quality barley, boiled with hops, fermented with yeast, and matured to enhance flavors. Shochu is a distilled spirit typically made from rice, barley, sweet potatoes, or even buckwheat. It has a versatile flavor profile that can range from mild and smooth to robust and earthy, depending on the base ingredient used. Shochu is often enjoyed straight, on the rocks, or diluted with wate. Umeshu is a sweet and fruity liqueur made by steeping ume plums in sugar and alcohol. The result is a deliciously fragrant drink with a perfect balance of sweetness and acidity. Umeshu can be enjoyed on its own, over ice, or as part of a cocktail. Japanese whiskey, influenced by Scottish distilling methods, often features a smooth, refined taste with notes of malt, fruit, and oak with Brands like Yamazaki, Hibiki, and Nikka.


