Beyond whisky and sake, Japan produces a fascinating range of spirits — from shochu’s regional diversity to craft gin infused with native botanicals and the complex intensity of awamori from Okinawa. A new generation of Japanese craft distillers is also producing vodka, rum, and brandy from domestic ingredients. This guide maps Japan’s broader spirits landscape for curious travellers.
Shochu: Japan’s Most-Consumed Spirit
Shochu outsells sake and beer by volume in Japan. Unlike sake, shochu is distilled — typically from sweet potato (imo-jochu), barley (mugi-jochu), rice (kome-jochu), or buckwheat (soba-jochu). Kagoshima in Kyushu is the heartland of imo-jochu, producing hundreds of brands from distinctive local sweet potatoes. Kumagawa in Kumamoto is celebrated for rice shochu. Most shochu ranges from 25 to 37 percent ABV and is served diluted with hot or cold water, or on the rocks. Distillery visits are less formalised than whisky tours — many welcome walk-in visitors during production season (autumn–winter).
Awamori: Okinawa’s Ancient Distillate
Awamori is Okinawa’s indigenous spirit, produced from long-grain Thai-style rice using black koji mould — a distinct fermentation process giving it an earthier character than mainland shochu. Aged awamori (kusu) matures in clay pots for three or more years, developing remarkable depth and complexity. Helios Distillery near Nago and Zuisen near Naha offer tours and tasting rooms. The Okinawa Awamori Fair held annually in October brings hundreds of brands to Naha for public tasting.
Japanese Craft Gin
Japan’s craft gin boom began around 2016 with Suntory’s Roku gin, which infuses traditional London dry-style spirit with six Japanese botanicals including sakura leaf, yuzu peel, and sencha green tea. Independent craft producers have since proliferated. Ki No Bi from Kyoto uses local water and 11 botanicals including hinoki wood and ginger. Benizakura from Hokkaido uses Ezo spruce tips and cherry blossoms. Many craft gin producers welcome visitors; the Ki No Bi distillery in Fushimi offers tours and tasting sessions with advance booking.
Umeshu: Plum Liqueur
Though technically a liqueur rather than a distilled spirit, umeshu is ubiquitous on Japanese menus and in convenience stores. Produced by macerating ume (Japanese plum or apricot) in shochu or sake with rock sugar, umeshu ranges from industrial sweet brands to artisanal versions aged in oak. Kikkoman’s Choya brand is widely exported; in Japan, local varieties from Wakayama (Japan’s largest ume-producing prefecture) and farmhouse producers offer considerably more complexity. Served on the rocks, with soda, or neat, umeshu is an accessible entry point for spirits-curious visitors.
Craft Beer and Spirits Bars
Tokyo and Osaka host world-class spirits bars stocking extraordinary depth of Japanese and international spirits. Zoetrope in Shinjuku is perhaps the most celebrated, offering over 300 Japanese whiskies in an intimate counter setting. Bar High Five in Ginza has won international recognition. Osaka’s Namba and Shinsaibashi districts concentrate many shochu specialists. Most serious bars in Japan operate on a seiza (charge) plus drinks system and expect focused, appreciative engagement from guests.
Practical Tips
- Legal drinking age in Japan is 20. ID may be requested at convenience stores and some bars.
- Shochu distillery visits: Many Kagoshima and Kumamoto distilleries require advance contact but welcome visitors informally during production months.
- Duty-free: Japanese whisky, gin, and umeshu are available at major airports duty-free — often at lower prices than in town.
- Allergies: Traditional sake contains gluten traces from koji; most shochu and awamori is gluten-free, though confirm with producers if severe allergies are a concern.