The Japanese Bar Newsletter 002

a row with many colorful bottles of Japanese beers

Edition #2: Shochu Samurai, Saketini, and More

Thank you checking out our weekly newsletter!

How to Become a Shochu Samurai

a beverage certification pin resting on a map of Japan
The Sake School of America provides the ultimate shochu and awamori education.

Do you want to know more about shochu or awamori but don’t know where to start? Check out the newest resource from The Japanese Bar. We discuss the books on the subject, the industry leaders to follow, and the educational guild to take it pro. Additionally, we provide promotional affiliate offers to buy some of these products today.

I want to learn about Shochu

Sake Drinks: the Saketini

Suntory Roku Gin makes the ultimate saketini.

There are a million variations of the saketini. Here is my favorite to date.

1 ounce each of the following:

  • Suntory Roku Gin
  • Ginjo-shu (fruity, floral sake)
  • Carpano Dry Vermouth

Combine all ingredients in a shaker pint, add ice, then stir. Strain the liquid into a chilled martini glass or coupe. Use a lemon twist (express the citrus over the drink) or a slice of cucumber to garnish.

You can substitute a different brand of gin or vermouth if you like. This simple 1:1:1 ratio is fruity, fresh, and balanced. The restrained alcohol content also helps it complement food.

Akashi Whisky: A Small Kura with Big Dreams

two copper pot stills used for distilling whisky
The pot stills at the White Oak Distillery, maker of Akashi whisky.

The oldest licensed distillery in Japan is also its smallest. Akashi whisky is one of the brands that has emerged globally alongside the Japanese whisky craze. Their flagship blended whisky and single malt are on shelves across North America. They’re some of our favorite whiskies to use in cocktails.

If you want to more about this historic whisky brand, check out our recently updated post. Discover what makes their products unique, compare prices through our advertisers, and see what else this seaside distillery makes.

Take me to Akashi

Asahi Super Dry

an embossed Asahi logo on a brown bottle of beer
A close-up of the bottle. The brown glass helps shield the beer from light.

Discover the most popular beer in Japan, Asahi Super Dry. This thirst-quenching icon is brewed in the international pale lager style. It’s light, soft, and refreshing— a perfect pairing with tempura and ramen.

Check out our Asahi Super Dry post to get tasting notes, learn the history, and find your own. We make it easy for you to locate the best deal with our affiliate advertiser comparisons.

Asahi me please

Japanese Alcohol: the Best of the Internet

Sake Brewers Diversify with Cosmetics

Falling domestic sales and the Coronavirus pandemic have some brewers exploring new revenue streams. Several companies have released cosmetic and skincare products made with sake, sake kasu, and brewing extracts. Check out this NHK video to learn more.

A New Japanese Whisky: Fact or Fiction?

Another new Japanese whisky is hitting the US market. The Mikuni blended whisky is a product of Suzuki Marketing of San Francisco. It has a compelling story and sounds tasty. But was it distilled in Japan? Maybe someone here knows the answer. If so, please share your thoughts below.

Check out the story from Newswire.

Warming Sake at Home

Warm or hot sake can be delicious. It’s also not a bad way to use leftover or cheap sake. Below is a video from Sake Geek that I think does a good job of explaining a few methods.

Follow the Japanese Bar on Social Media

Connect with our latest posts, the newest Japanese beverage info, and get exclusive promotional offers. Level-up your Japanese whisky IQ!