SHOCHU: distilled liquor with an average alcohol content of 25%. It can be made with a range of ingredients, including rice, sweet potato, and barley. Very popular due to its low calorie count and its versatility.
SAKE: traditional “wine” made through the fermentation of rice with koji. The rice polishing is inverse (for example, a 45% polishing means that 55% of the rice used was polished before fermentation). The higher the polishing, the sweeter and clearer the sake.
UMESHU: sweet plum liquor made by steeping ume plums in sugar and alcohol. It was first consumed as a medicine to soothe sore throats, but it became popular due to its relatively low alcoholic content.