Evolution Japan Tour

Traditional winter drink in Japan but cold version is also amazing.

Did you know that there is a distilled alcohol which is consumed more than sake?

Sake is sold in various sizes. However, the size is depended on the container. Sake sold at stores can be bottle, carton or can. The largest size of carton is 3 liters and the smallest is 180 ml. Normal sizes are 2, 1.8 and 900 ml. The size of the can is usually 180 ml, but some brand can be available in bigger size, around 300 ml. On the other hand, the traditional size of bottle is 1,8039 liter, which is 1 sho in Japan. Sho is a unit of Japanese volume based on Japane

As like there are offers in Europe to try several kinds of beer, there are sake comparing, sake tasting offered in Japan too. It usually comes in 3 small glasses with 3 different types of sake. Types of sake is not divided by which rice was used but what kind of ingredients were used and the rice polishing ratio. There are three ingredients; water, koji rice and distilled alcohol. However, not all use distilled alcohol for producing the sake. Type of sake which has Junmai

Sake used to be sold in large bottles called ISSHO-BIN in Japanese. Bin means bottle and issho is a Japanese volume used for sake(and other liquids till late 19th century). 1 issho is 1.80391 liters. However, due to change of way of living and Japanese are more westernized, smaller bottles were introduced similar to wine bottles and also gable top carton type is also sold nationwide with wide varieties of sake. Although these new introductions helped the sake breweries to s

Sake is well known outside of Japan. Sake is a rice wine,fermented alcohol made from rice. However, the rice for sake is not the same type which you eat as a white rice at the Japanese restaurant. It is specially harvested for producing sake, not for meals. There is also an alcohol called shochu. Shochu is not fermented but distilled alcohol, made from various types of crops. The major ingredients are barley, rice, sweet potato and buckwheat. Shochu are mostly produced