Japan is one of the few countries in the world with a rich alcohol culture centered around rice. From this everyday staple emerges a variety of alcoholic beverages that color celebratory occasions and deepen human connections. Behind them lies the wisdom and spirituality rooted in Japan’s climate and way of life. In this article, we explore four types of rice-based alcohol and the cultural depth and flavor characteristics each brings.

Sake – The National Drink of Japan

When thinking of rice-based alcohol, sake comes to mind first. Sake is made through a unique brewing method known as multiple parallel fermentation, which combines steamed rice, rice koji, water, and yeast. Its flavors vary widely depending on the rice variety, water quality, and temperature control used during brewing. From the floral aromas of ginjo to the rich umami of full-bodied sake, its diversity is one of its greatest appeals.

In recent years, sake has gained popularity overseas under the name “SAKE,” often served alongside Japanese cuisine. Brewery tours and pairing experiences with local food are on the rise, making sake not only a cultural product but also a key part of regional tourism in Japan.

Honkaku Shochu – A Refined Option: Rice Shochu

Although shochu is commonly associated with sweet potatoes or barley, rice shochu has long been enjoyed in various regions of Japan. In particular, Kuma Shochu from the Kuma region in Kumamoto Prefecture is internationally recognized, having received Geographical Indication (GI) status.

Unlike sake, shochu is distilled and thus has a higher alcohol content and longer shelf life. Rice shochu is known for its mild aroma and smooth taste, making it a perfect match for Japanese cuisine. It can be enjoyed in many ways—on the rocks, with hot water, or diluted with cold water—offering a versatile drinking experience.

Doburoku – Rustic Charm in a Bottle

“Doburoku” is an unfiltered, cloudy rice liquor made by fermenting rice, rice koji, and water. Unlike modern sake, it retains the texture of rice grains, offering a thick mouthfeel, natural sweetness, and a slight tartness. Traditionally homebrewed by farmers, doburoku is a humble drink with a long-standing history.

Since the introduction of the “Doburoku Special Zone” system in 2002, small-scale, locally sourced brewing has become more feasible. Today, many unique doburoku varieties are being produced across Japan, contributing to the rediscovery of regional traditions and the appeal of craft alcoholic beverages.

Amazake – Japan’s Nutritional Power Drink

“Amazake” is a fermented rice drink that contains little to no alcohol and is made from rice koji or sake lees. Especially when made with rice koji, amazake offers natural sweetness and is rich in nutrients, earning it the nickname “drinkable IV drip.”

It has long been consumed as a nutritional tonic, particularly in the summer. In the Edo period, amazake was a popular remedy for heatstroke and fatigue. Today, it’s enjoyed cold as well, with new versions like amazake smoothies attracting health-conscious consumers.

Conclusion – Rice Alcohol as a Human Connector

What all these rice-based drinks have in common—be it sake for celebrations, rice shochu for everyday meals, rustic doburoku, or nourishing amazake—is their ability to connect people and soothe the spirit.

In an era that celebrates diversity and regional uniqueness, Japan’s rice alcohol culture is once again shining brightly. It’s humbling to realize that such a rich world of flavors and traditions is born from something as simple and familiar as rice.