Table of Contents
Preface Chris Bunting 007
Introduction: Japan's Rich Drinking Culture 008
Part 1 Native Japanese Alcohol Traditions
Sake: the Soul of Japan 020
The History of Sake 020
Modern Sake 025
Making Sake 027
Production Methods 031
Sake Styles 036
How to Drink Sake 041
Shochu: Japan's Best-Kept Secret 042
Japan's Oldest Distilling Tradition 042
Making Honkaku Shochu 045
Main Styles of Honkaku Shochu 054
How to Drink Shochu 062
Awamori: Okinawan Moonshine 066
Awamori History and Culture 066
Making Awamori 072
How to Drink Awamori 077
Umeshu: Plum Liqueur and Other Fruit Ferments 078
The History of Fruit Ferments 078
Umeshu 079
Other Fruit Liqueurs 083
Medicinal Alcohol 083
Part 2 Western Alcohol Traditions in Japan
Japanese Whisky: Improving on Perfection 086
The History of Japanese Whisky 086
Modern Japanese Whisky 092
Making Whisky 095
Japanese Whisky Distilleries 097
Japanese Gin? 104
Beer: From Industrial Larger to Microbrews 106
Auspicious Beginnings 106
The Rise of Big Beer 107
The Craft Beer Boom 111
Japanese Wine: Gaining Respect on the World Stage 116
The History of Japanese Wine 116
The Modern Era 122
Wine in Popular Culture 123
Cocktails: The World's Best Bartenders? 128
Origin Stories 128
The Ginza Legacy 131
Cocktail Recipes from Kenta Goto of Bar Goto, New York 130
Bar Guide 134
Buyer's Guide 153