**2020 James Beard Award Nominee**
**2020 Gourmand Cookbook Award Winner for Japan in Spirits Books**

Drink your way through Japan (even from home) with the help of this book!

Japan is home to some of the world''s most interesting alcoholic beverages—from traditional Sake and Shochu to Japanese whisky, beer, wine and cocktails that are winning global acclaim and awards.

In this comprehensive survey of Japanese drinks, experts Stephen Lyman and Chris Bunting cover all the main types of beverages found in Japanese bars and restaurants, as well as supermarkets and liquor stores around the world. The book has chapters on Sake, Shochu, whisky, wine, beer, Awamori (a moonshine-like liquor from Okinawa), Umeshu plum wine and other fruit wines. There is also a fascinating chapter on modern Japanese-style cocktails—complete with recipes so you can get the authentic experience, including:

• Sour Plum Cordial
• Sakura Martini
• Improved Shochu Cocktail
• Far East Side Cocktail

Thorough descriptions of the varieties of each beverage are given along with the history, production methods, current trends and how to drink them. Detailed bar and buyer''s guides at the back of the book list specialist establishments where readers can go to enjoy and purchase the drinks, both in Japan and cities around the world, including London, Paris, New York, San Francisco, Chicago, Washington DC, Shanghai and more!

This is an indispensable book for anyone interested in brewing, distilling, new cocktails or Japanese culture, travel and cuisine. Kampai! Cheers!

**2020 James Beard Award Nominee**
**2020 Gourmand Cookbook Award Winner for Japan in Spirits Books**

Drink your way through Japan (even from home) with the help of this book!

Japan is home to some of the world''s most interesting alcoholic beverages—from traditional Sake and Shochu to Japanese whisky, beer, wine and cocktails that are winning global acclaim and awards.

In this comprehensive survey of Japanese drinks, experts Stephen Lyman and Chris Bunting cover all the main types of beverages found in Japanese bars and restaurants, as well as supermarkets and liquor stores around the world. The book has chapters on Sake, Shochu, whisky, wine, beer, Awamori (a moonshine-like liquor from Okinawa), Umeshu plum wine and other fruit wines. There is also a fascinating chapter on modern Japanese-style cocktails—complete with recipes so you can get the authentic experience, including:

• Sour Plum Cordial
• Sakura Martini
• Improved Shochu Cocktail
• Far East Side Cocktail

Thorough descriptions of the varieties of each beverage are given along with the history, production methods, current trends and how to drink them. Detailed bar and buyer''s guides at the back of the book list specialist establishments where readers can go to enjoy and purchase the drinks, both in Japan and cities around the world, including London, Paris, New York, San Francisco, Chicago, Washington DC, Shanghai and more!

This is an indispensable book for anyone interested in brewing, distilling, new cocktails or Japanese culture, travel and cuisine. Kampai! Cheers!