In Japan, sake and shochu are everyday staples, poured at family dinners, celebrations, and after-work gatherings at the local izakaya, and they’re loved because they’re made to go with food.
Sake is a brewed rice beverage, crafted from rice, water, yeast, and koji. The fermentation process is closer to brewing beer than distilling spirits, which is why a well-made sake tastes smooth, delicate, and slightly fruity.
Shochu is Japan’s distilled counterpart, made from ingredients like barley, sweet potato, or rice. It’s typically lower in proof than most spirits, so it’s easy to sip on its own, over ice, or with soda. Both fit right in with Wisconsin’s love of a good meal and a good pour.