Japan

With a civilisation that values innovation as much as it does tradition, Japan has a fascinating and varied drinks culture. For example, non-alcoholic drinks range from delicate green teas served with elegant ceremony to carbonated lactic acid and something called Pocari Sweat. For centuries, rice was the basis of the most popular drinks, brewed sake and distilled Awamoriand Shochu (which can be made from other sources too), and special mention should go to Umeshu plum liqueur. However, Japan often looks abroad for inspiration... to Dutch traders to discover beer and, in the 19th century, by visiting Scotland and learning the art of whisky making. In the 20th century, large corporations dominated Japanese whisky and began to establish it as one of the “big four” whisky nations. In the 21st century, a new wave of independent distilleries and rules controlling what qualifies as “Japanese whisky”, that status is ensured.​

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