This week I tackle one of Japan’s great beverages: amazake. It’s highly nutritious and not too hard to make. Best of all, it’s an outstanding nightcap when served warm on a chilly fall evening.
It has also been a huge week for Japanese whisky. A new product release has whisky fans buzzing. A small new distillery got a massive benefactor. And the island of Hokkaido takes on Bourbon.
Finally, archaeologists discovered a koji-based alcoholic beverage that’s 9,000 years old! And Japanese food makers expand in the US.
Making Amazake
Amazake is sweet, delicious, and nutritious. Not only that, but it’s delicious when served cold or warm.
My latest post briefly introduces this ancient Japanese rice drink. And I provide an easy alcohol-free amazake recipe you can make at home.
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Hokkaido Takes on Bourbon
Japan’s northernmost island is already known for its whisky. And apparently, it’s also the country’s main producer of corn.
With that in mind, the Hokkaido Research Organization is looking to produce and promote corn whisky. The idea is to take a bite out of the booming Bourbon market, while also capitalizing on the global thirst for Japanese whisky.
There are already several Japanese whiskies that rely on corn like Nikka Coffey Grain, The Chita, and Mars Iwai. However, this is still an encouraging development.
Get the full story on Hokkaido corn whisky from The Asahi Shimbun.
Yamazaki 55 Year
It’s now official, Suntory has released 100 bottles of Yamazaki 55-Year. The suggested retail price of $60,000 US seems like a bargain considering a bottle will probably sell for at least twice that price on the secondary market.
Check out the Robb Report for more Yamazaki 55 info plus some tasting notes?!
Kanosuke Whisky Gets a Big Backer
I normally don’t get too excited when a mega conglomerate gobbles up part of a craft producer. But this week, it was announced that Diageo was purchasing a minority stake in the Komasa Konosuke Distillery. And I think it’s great.
Japanese whisky needs more legit players. And with the help of Diageo, this tiny distillery should be able to find its way to a bar near me.
Learn more about the Kanosuke-Diageo partnership from Drinks Retailing News.
Ice Age Koji Brew Discovered in China
An unearthed burial site in southern China revealed evidence of koji-based alcoholic beverage consumed not long after the end of the Ice Age. And ceramic mugs were discovered at the site, as well. Pretty cool.
And the grain bill doesn’t sound that different from today’s rice wines.
Discover what these ancient brewer’s were mashing from the India Times.
Japanese Food Manufacturers Look for Growth in the US
Several food companies are building new manufacturing plants in the US, looking to capitalize on a growing US market.
The companies behind Maruchan ramen, Hi-Chew, and House Foods Group tofu are following in the footsteps of Japan’s beer and auto manufacturers.
Get more of the story from Nikkei Asia.