Japan produces some of the most unique spirits in the world, namely shochu and awamori. The production of western spirits such as gin has increased rapidly and it’s also worth keeping an eye out for Japanese rum.
The gin boom over the last decade has led to an unprecedented amount of variations being brought out. It feels like everyone and their mum has jumped on the gin train, riding it towards an alcohol nirvana. The Japanese market is no different, with the likes of Etsu and Roku duking it out for the attention of consumers.
Japanese sake offers drinkers some of the most diverse flavours in the world. But there’s a lot of misconceptions surrounding sake, and it’s helpful to hear from experts who can educate the public on what makes Japanese alcohol outstanding. Sake on Air is exactly the kind of podcast you want to listen to for expert advice.
Since discovering the versatility of sake, I’ve been on a mission to broaden my knowledge of nihonshu and try as many different blends as possible. And this crusade has inspired me to collaborate with sake breweries and suppliers. That’s why I’m pleased to announce Yamato Magazine’s first nihonshu collaboration with Ueno Gourmet, a premium sake supplier based in Germany.