Drinks with a sense of place.
Browse local sake, shochu, craft beer, wine, tea, umeshu, and other local drinks by category and prefecture.
Shochu
Traditional style or method
Iki Shochu
42 Nagasaki
Barley shochu from Iki City, Nagasaki, protected by the geographical indication "Iki". It is traditionally made from rice koji and barley at roughly 1:2 with water drawn on the island, and Iki is regarded as the birthplace of barley shochu.
Shochu
Traditional style or method
Kuma Shochu
43 Kumamoto
Rice shochu from Kuma District and Hitoyoshi City, Kumamoto, protected by the geographical indication "Kuma". It is made from domestic rice, rice koji, and local water in the Kuma Basin, which has cold winters and wide temperature swings despite its southern latitude.
Shochu
Traditional style or method
Ryukyu Awamori
47 Okinawa
Okinawa's distilled spirit protected by the geographical indication "Ryukyu". It is made entirely from rice koji grown with black koji mold, and awamori stored for three years or more is called kusu (aged awamori).
Shochu
Regional drink culture
Satsuma Shochu
46 Kagoshima
A Kagoshima spirit shaped by sweet potatoes, water, and local distilling craft.
Shochu
Traditional style or method
Tokyo Shimazake
13 Tokyo
Honkaku shochu from the Izu Islands of Tokyo, protected by the geographical indication "Tokyo Shimazake". Its sweet potato, barley, and blended types all use barley koji, and island shochu making is said to date from techniques taught by an Edo-period exile.