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Sake, also known as Japanese rice wine, is made by fermenting rice. It has been produced in Japan for over 1,000 years. There are various types of sake, including Ginjo-shu (polished rice to less than 60% of its size, known for its fruity aroma), Junmai-shu (made without additives, with a rich flavor), and Honjozo-shu (light-tasting sake with a fixed amount of alcohol from rice and rice malt). Sake can be enjoyed hot or cold, and it’s an integral part of Japanese culture .

Japanese whisky, developed and produced in Japan, began around 1870. The first commercial production started in 1923 with the opening of Yamazaki distillery. Japanese whisky shares similarities with Scotch whisky. Notable brands include Suntory and Nikka, offering blended and single malt whiskies. The style emphasizes craftsmanship and quality, with a focus on smoothness and balance. By 2024, products labeled as “Japanese whisky” must adhere to new regulations, including fermentation, distillation, aging, and bottling in Japan, using malted grain and Japanese water.