Japan’s repertoire of alcohol spans traditional offerings like sake and shochu as well as more recent additions like craft beer, whisky and gin. But local libations don’t stop there, and neither should you, with Japan’s natural wine, rum and even absinthe just waiting to be discovered. Local producers have a knack for adopting foreign concepts and putting a Japanese spin on them – like using rice as a base grain, and botanical infusions such as yuzu and sansho pepper. Here's some under-the-radar Japanese booze you should get to know.
RECOMMENDED: The best bottle shops and liquor stores in Tokyo