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ALCOHOL
As Japan approached modern times, Western culture began to permeate the country, and diverse ways of enjoying alcoholic beverages such as beer, whisky, and wine, which suited the times, developed.
With attention to ingredients and water, the refined craftsmanship that embodies care and precision creates delicate and complex flavors, reflecting the spirit of JAPAN.
With attention to ingredients and water, the refined craftsmanship that embodies care and precision creates delicate and complex flavors, reflecting the spirit of JAPAN.
In Japan, along with sake and shochu which are the national alcoholic drinks, Japanese whisky, gin, and wine have also developed uniquely and have been internationally recognized.
It is believed that alcohol production began as early as the Jomon period (14,000– 10BC). The method of fermenting rice to brew alcohol was established during the Heian period (794-1185), and sake was made as a sacred offering to the gods as used in religious ceremonies today.
It is believed that alcohol production began as early as the Jomon period (14,000– 10BC). The method of fermenting rice to brew alcohol was established during the Heian period (794-1185), and sake was made as a sacred offering to the gods as used in religious ceremonies today.
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