All the things a single grain of rice can become: Japan's most important crop is in season
Oct. 21, 2026
Fall is harvest time, and in Japan that means, above all, “shinmai”—the new rice has arrived. Few foods are as closely tied to Japanese culture as rice. But rice doesn’t just end up on our plates. It’s also used to make a surprisingly wide variety of beverages.
Sake, shochu, hon mirin, vodka...
Sake is, of course, the best-known example. Rice, water, koji, and yeast are transformed through a special fermentation process into a beverage whose flavors can range from light and floral to robust and umami. Shochu, Japan’s craft spirit, is quite different. The result is significantly stronger than sake, and koji is also used in its fermentation. In the production of shochu, rice—and in rare cases, barley, buckwheat, or, more recently, even sweet potatoes—is inoculated with koji. This produces enzymes that break down the starch in the steamed rice and enable the formation of the sugar necessary for fermentation. And then there’s mirin. High-quality hon-mirin is far more than just a sweet cooking wine: glutinous rice, rice koji, and shochu form the basis for an intense sweetness and rich umami. Varieties that have been aged for a particularly long time develop fascinating notes of caramel, dried fruit, and deep umami. By the way: Vodka can also be made from rice, just like our delicious Okuhida Vodka. Subtle notes of hazelnut, jasmine, and rice subtly permeate every drop of this premium spirit.
Four Great Rice Products in Our Store
From sake to shochu, vodka to hon mirin: Here are four of our favorite rice-based drinks in our shop!
- Takasago Yamahai Junmai Karakuchi Sake
- Hon Mirin Mukashi Ikomi
- Okuhida Vodka
- Nemuri Karasameta Gokujyou Jyunen Shochu
