There are two main types of Japanese alcoholic beverages: sake and shochu.
Sake is the traditional rice wine of Japan.
It was first made at least two thousand years ago.
Since then, sake has played an important role
in Japanese life and culture.
From its origin as the “drink of the Gods” to its status
as one of the most popular drinks in the country,
the story of sake is full of tradition and customs.
Order sake with your dinner at Santatsu:
it brings out the flavour in food, while at the same time
tempering the strong aromas of beef and seafood.
You can enjoy sake either hot or cold.
It is meant to be shared with friends and family.
Tradition holds that a person must never pour their own sake;
another person pours for you, and you do the same for them!
Shochu is a distilled spirit; it is most commonly distilled
from barley, sweet potatoes, or rice.
You can enjoy potato shochu, buckwheat shochu,
rice shochu, black sugar shochu and more.
Shochu can be drunk in many ways according to season
or personal taste: neat, on the rocks, diluted with water,
diluted with hot water, mixed with oolong tea or fruit juice
or as chuhai; a mixed drink consisting of shochu, soda, ice
and some flavouring – often lemon, grapefruit,
apple or ume (plum).
Shochu is not only delicious, but also very healthy.
That is why today it is one of the most popular
alcoholic beverages in Japan,
next to sake and beer.
Now say “Kampai!”, and enjoy!