How to drink sake in Japan - Telegraph Travel How to drink sake in Japan Serving sake may look simple, but, as with many things in Japan, a subtle etiquette stands behind it Photo: Fotolia Picture: Fotolia Like sushi, sake is an integral part of Japanese cuisine that foreign visitors often only have a superficial understanding of. Here, Tokyo-based world champion sake sommelier Kaoru Izuha presents her definitive guide to Japan's national drink. Enlarge World champion sake sommelier Kaoru Izuha Kaoru Izuha is assistant manager of Mandarin Oriental, Tokyo 's sushi restaurant Sushi SORA and the most recent winner of the Kikisake-shi (sake sommelier) category of the Kikisake-shi World Championship. The competition honours the world's best sake sommeliers and Kaoru was awarded the accoldate from a pool of 25,000 certified sake sommelier competitors. Here she provides her beginner's guide to sake, explaining the origins of the drink, how to order and serve it, and the best dishes to enjoy it with. What is sake?

Sake is a Japanese alcoholic drink made of fermented rice, koji (often translated as rice malt or yeast made from rice) and water. In Japanese, the word ‘sake’ also means alcoholic beverages in general. When did sake originate? There’s some dispute about the drink’s origins, but a book written around 713AD mentions an alcoholic beverage made from rice. Another book written at around the same time also includes a description of a fermented rice alcoholic drink. Both would be considered rudimentary forms of modern-day Japanese sake. How is sake made? It can be a protracted process but, explained simply, sake is made when rice is ground, washed and steamed. Then some of the steamed rice will be used to make koji, the yeast derived from rice. After that the koji and the remaining steamed rice and water are mixed and then allowed to ferment. More rice, koji and water is added to the mixture thereafter, at which point the drink is filtered and bottled. Who makes sake? Sake makers or brewers are known as tōji. They’re similar to a chef de cave. Workers in sake breweries are called kurabito. What’s the best temperature to serve sake at?

That depends on what type of sake you are drinking – the same drink can taste noticeably different dependent on whether it’s served hot or cold. Sake can be categorized in four different groups and each group has its own best temperature. Kunshu sake is rich, with a fruity aroma and flavour and is often popular with foreign visitors. It ‘s typically served at between 8 and 15 degrees Celsius. Soshu sake is simple, light and fresh; it’s the most common type of sake in Japan and is served at between 5 and 10 degrees. Junshu sake is a traditional type of sake that’s rich and dense; it’s served at between 15 and 18 degrees or 40 and 55 degrees. Jukushu sake is the most expensive type and is served infrequently; it’s full-bodied and very rich with a spicy aroma, and is served at between 15 and 25 degrees. What are the popular and premium brands of sake? There are about 1,600 producers of sake in Japan, and 99 per cent of them are medium- or small-scale producers so there are always new variants to discover.

That said, some popular brands are Hakkaisan, Kubota, Dassai and Dewazakura. Two premium brands of sake that you can also find abroad are Kakunko Junmai Daiginjo and Dassai Junmai Daiginjyo “23Ni-wari San-bu” – both are highly recommended. Dassai also goes very well with western dishes using white fish, especially if teamed with herbs and lemon, so it can serve as a good introduction to the drink if you can’t make it to Japan just yet. I’m also a fan of Kokuryu Ishidaya, which is a premium vintage sake only made available in November each year. How should you decide which sake to drink? Really it’s best to firstly ask staff at the bar or restaurant or shop for their advice, as there are so many different types of sake to choose from. Where do people drink sake? Japanese people drink sake both at home and when out at restaurants and bars. Sake is particularly associated with a casual style of bar we have here in Japan called izakaya. How do you order sake in a bar?

Each sake has a suggested temperature at which to drink it, so it’s worth asking the sommelier or staff how best to enjoy a specific sake. However, some sakes can be enjoyed at different temperatures, and can be ordered hot or cold dependent on your preference. With regards to measurements, sake is usually served in a decanter called Tokkuri in measurements of 180ml or 360ml, or in a 720ml bottle at a restaurant or bar. You drink the sake from a small cup called sakazuki. Is sake always served neat or can it be used in cocktails or in food preparation? Sake is an essential part of Japanese cuisine and it’s increasingly used as a cocktail ingredient these days. One of the signature cocktails at our Mandarin Bar, the ‘88’ is a sake-based cocktail for example. Should sake be drunk with food or by itself? Either way is fine, but if you’re not going to eat a meal while you’re drinking sake try to have it with some type of salty snack instead. What type of cuisine goes best with sake? Japanese cuisine in general is a good match.

At Sushi SORA we serve around 25 brands of sake which have been carefully selected to go particularly well with sushi. That’s not to say sake doesn’t go well with other cuisines. Some sakes react well to herbs and go with French cuisine, and sake can taste good when paired with Chinese food too. Is there any etiquette or customs or traditions you should keep in mind when drinking sake? If you’re drinking with someone else, it’s good manners to pour servings for your partner – usually the younger person pours for the older person first. When someone’s pouring sake for you it’s polite to hold your sake cup up with one hand and to put the other hand under the cup. Have a sip before putting the cup back on the table. Does sake have any significant ceremonial uses? In Japanese Shinto-style wedding ceremonies the bride and groom take turns sipping sake from three different bowls, each one larger than the one before. Sharing from the bowls is meant to represent sharing joys and sorrows. Alcoholic beverages in Japan Table Manners Alcoholic Beverages Drinking plays an important role in Japanese society. Drinking parties, typically held at restaurants and izakaya , are a common activity that are used to strengthen both social and business ties.

A large variety of alcoholic beverages can be found in Japan. Some of the most popular ones are: Beer Beer is the most popular alcoholic drink in Japan. The leading breweries are Asahi, Kirin, Suntory and Sapporo. The art of brewing beer was imported in the early Meiji Period from Germany as a development project for the northern island of Hokkaido . Happoshu Happoshu (lit. "sparkling alcohol", also known as low-malt beer) is a relatively recent invention by Japanese brewing companies. It has a similar flavor and alcohol content as beer, but it is made with less malt, which gives it a different, lighter taste. Also due to the lower malt content, happoshu is taxed differently than beer and is consequently sold at a lower price. Third beer "Third beer" (also known as "Shin Janru" or "New Genre") is the most recent development in the Japanese beer industry. In order to counter tax changes that reclassified the malt content of beer and subsequently raised the price of happoshu, this beer-like beverage contains no malt, instead using pea, soy or wheat spirits.

Sake (Rice Wine) ( more details ) Commonly called sake outside of Japan, nihonshu or sake (note that "sake" is also the general Japanese term for alcohol) is brewed using rice , water and white koji mold as the main ingredients. Besides major brands, there are countless local rice wines (jizake). The alcohol content of nihonshu is typically about 10-20%. It is drunk either hot or cold, and it is usually filtered although unfiltered nihonshu (nigorizake) is also popular. Shochu, Awamori Shochu is a distilled spirit with an alcohol content usually between 20-40 percent. It is commonly made from rice , sweet potatoes, wheat and/or sugar cane. It is usually served mixed with water and ice, fruit juice and sparkling water, or oolong tea . Awamori is the Okinawan version of shochu. It differs in that it is made from long-grained thai-style rice instead of short-grained Japanese-style rice and uses a black koji mold indigenous to Okinawa .

Chuhai Chuhai (shortened from "shochu highball") are fruit-flavored alcoholic drinks with an alcohol content between three and eight percent. Common flavors include lemon, ume , peach, grapefruit, lime, and mikan (mandarin orange). In addition there are many seasonal flavors that come and go such as winter pear, pineapple, and nashi (Japanese pear). Chuhai are made of shochu and soda, and are available premixed in cans anywhere alcohol is sold. Highball Whiskey highball, often simply called highball, is a carbonated drink made of whiskey and soda water. Originally popularized in the 1950s, the drink has enjoyed a resurgence as it has been successfully promoted as an alternative to beer. Highball has an alcohol content of between five and seven percent and is widely available at restaurants and sold in cans. Plum wine (umeshu) Umeshu is made of Japanese plums (ume) , sugar, and shochu or nihonshu. Its sweet, fruity, juice-like flavor and aroma can appeal to those who normally dislike alcohol. Commonly made at home, it is also easily found anywhere alcohol is sold.

It is usually served on the rocks, mixed with soda, or as an umeshu sawa (umeshu sour). Wine Wine is gaining popularity in Japan, especially among women. While imported red, white, and sparkling wines from France, Italy, the United States and Australia are widely available, there also exists a sizable and increasing domestic wine industry. The most famous wine producing region within Japan is Yamanashi Prefecture . Other liquors Whisky is the most popular other western liquor in Japan and is often served on the rocks or mixed with water and ice. Gin and vodka based drinks are also commonly available at bars, restaurants, and izakaya . Alcoholic beverages are sold in supermarkets , department stores , convenience stores , liquor stores (saka-ya) and at vending machines (although machines in public shut off after 11PM). The legal drinking age is 20 years old, the same as for purchasing tobacco products. Drinking Manners When drinking alcoholic beverages, it is customary to serve one another, rather than serving yourself. You should periodically check your friends' glasses, and replenish them before they are empty.

Likewise, if someone wants to serve you, you should drink to make room in your glass if it is full, hold it up for the person while they pour, and then take at least one drink before putting the glass down. These customs apply to everyone in your party even if they are not drinking alcohol. At the beginning of a meal or drinking party you should not start drinking until everybody at the table is served and the glasses are raised for a toast, which is usually "kampai". Other toasts are acceptable, but avoid using "chin chin" when making a toast, since in Japanese this expression refers to the male genitalia. While it is considered bad manners to become obviously drunk in some formal restaurants , for example in restaurants that serve kaiseki ryori (Japanese haute cuisine), the same is not true for other types of restaurants such as izakaya , as long as you do not bother other guests. Advertisement 6 Must-Try Japanese Alcoholic Drinks 6 Must-Try Japanese Alcoholic Drinks March 25th, 2010 by Alex Tan Unlike its Western counterparts, Japan has liberal laws with regards to alcohol, and there is little stigma to partaking it.

It is readily available in the country, in bars, restaurants, supermarkets and vending machines. And with such a repressed and hectic culture, alcohol drinking is considered one of the few safety valves to allow people to act without inhibition. Most families will serve alcohol during meals, and it is considered rude to refuse when offered. Here are 6 favorite Japanese alcoholic drinks to sample during a visit to the country: Sake - the national alcoholic drink, which tastes like weak vodka and is supposed to be taken straight. People aren’t supposed to get drunk on sake; rather, they imbibe on one or two cups to relax. Autumn rice is usually used for sake, which the brewing process starts from winter and ends in spring, while the maturation takes all summer. The cheaper varieties are usually served hot. Beer - Beer started overtaking sake as Japan’s most popular drink. Introduced in the country by Dutch sailors during the Edo period, beer is usually enjoyed with beer snacks like steamed soy beans, edamame (salted boiled beans), grilled meat and seafood and so on. Popular brands are Kirin, Asahi, Sapporo and Suntory. The Great Beer Festival is celebrated annually in Tokyo , Osaka and Yokohama .

Happoshu - literally meaning, “sparkling spirits”, is any Japanese spirit with less than 67% malt content. This category was created by a tax law that places high-malt beer with high taxes. This low-priced, light-tasting beer has found its own market among budget-conscious drinkers. There is even a lower category called third beer, which replaces malt with pea protein, soy protein, or soy peptide. Shochu â€“ a completely different drink from the Korean soju, this is a distilled beverage made from potatoes and barley. Described as possessing an earthy taste, Shochu originated from Kagoshima , on the island of Kyushu. It was traditionally an old man’s drink, but recent marketing has developed a market for it among young women, helping it attain massive popularity in recent years. Often referred to as a â€œwater cocktailâ€, it is enjoyed on-the-rocks, with cold water or with hot water, with the quality of water being critical to the latter two options; natural water of the region where the shochu was produced is a fashionable source.

Of all the different variants of shochu, the most interesting is imoshochu, which is made from sweet potatoes. A fun way to drink it is tea ceremony-style, substituting the ceremonial green tea to create a formal, yet unorthodox ritual. Chuhai - a canned drink that comes from the term “shochu highball”, where shochu is mixed with fruit juices, flavored sodas or other spirits. Traditionally, chuhai is shochu mixed with carbonated water with a splash of lemon, but modern variants are known to replace the shochu with vodka, and the lemon with grapefruit, apple, orange, pineapple, grape, kiwi, ume (plum), yuzu, lychee or peach. It is considered an individual’s drink, as it does not come inÂ large bottles which is shared by groups. It also has a low alcohol content, allowing those with a low tolerance for alcohol to drink safely. Umeshu â€“ also known as plum liqueur, this drink made by immersing unripe plum into sugar and shochu and marinating them for a year.

Originally brought from China as a medicinal drink, umeshu comes in 4 basic types: sake-based, shochu-based, brandy-based and white liqueur-based. Some producers even leave a few plums in the umeshu to the delight of enthusiant.Â Known as an aperitif, umeshu should be tried with everything, but itâ€™s most popularly enjoyed straight, on-the-rocks or with hot water (oyuwari). Posted in Food , Japan This entry was posted on Thursday, March 25th, 2010 at 5:39 am and is filed under Food , Japan . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response , or trackback from your own site. 2 Responses to “6 Must-Try Japanese Alcoholic Drinks” Nicolas Japanese Culture - Food & Drink - Alcohol Food & Drink Japan Zone » Cultural Japan » Alcohol Alcohol Alcohol appears in the earliest historical records. 3rd-century Chinese records describe the inhabitants of Japan as being fond of their liquor and this remains little changed today. Consumption of sake was overtaken by that of beer around the beginning of the 20th century.

In recent years, beer and its cheaper relations happoshu and so-called "third-category beer" account for over 75% of alcohol consumption. Overall, per capita alcohol consumption has been in decline from a peak of 80 liters - that's more than 21 gallons - a year in 1999 and was around 74 liters in 2006. Kirin Lager Beer varieties Asahi Super Dry - can or bottle? Happoshu - Fake Beer? A generation of young Japanese had grown up in difficult economic times and were inclined to go for cheaper drinks or avoid alcohol altogether. But there are still a huge variety of different places to go out for a drink . Most are also places to eat as the western idea of the stand-up pub is relatively new to Japan. When is a Beer Not a Beer? Japanese major beer brands - the top two are Asahi and Kirin, followed by Suntory and Sapporo with a quarter of the market between them - are known worldwide.

The biggest breweries produce a range of top-selling beers, such as No.1 seller Asahi's Super Dry, Sapporo's Black Label and Ebisu, Kirin's Lager and Ichiban Shibori and Suntory's Malts. In addition, they sell dozens of 'seasonal' brands for a few months at a time. These are generally lagers and easily outsell other brands such as stout (black beer). Appealing to the increased health consciousness of the Japanese consumer, terms like "zero calorie" and "low alcohol" have become marketing buzzwords. Happoshu (low-malt beer), has become more popular recently due mainly to the fact that it's significantly cheaper than regular beer. Happoshu typically retails for ¥30-40 less for a standard 350ml can because the low malt content puts it in a lower tax category. Sales of happoshu accounted for over a fifth of the beer market in recent years thanks also to heavy marketing. Taking a growing chunk of the market is "third-category beer." Made with malt substitutes like soybeans, corn and even peas, it has a taste close to that of regualr beer but at an even cheaper price thsan happoshu.

Economic worries have led more Japanese consumers to consider price more carefully, and as the new alternatives are considerably cheaper, they have seen their share of the beer market grow to almost 30% in 2009. Korean-made third-category beers such as Muginosuke or Prime Draft can be had can be had for less than ¥100 a can. Meanwhile regular beer fell below the 50% market share level for the first time ever. The bigger breweries also produce other alcoholic beverages such as whisky, wine and shochu as well as soft drinks. Label for Chiyonosono sake from Kumamoto A few varieties of sake Traditional sake set Sake In Japanese, the word sake is also used as a generic term for alcohol. The correct term for refined Japanese rice wine is seishu, or more commonly nihonshu. Like wine made from grapes, there are regional variations and good and bad years but sake is not usually stored for more than a year. Good sake is produced all over the country and with thousands of small breweries, finding one to suit your palate shouldn't be too hard. There are different grades of sake depending on the milling process used on the rice and what additives are used, if any.

The production cycle takes about one year: Autumn rice is used in the brewing process, which starts in winter and ends the following spring. The sake matures during the summer and is finally bottled in the autumn. Sake has an alcohol content similar to wine, around 16%. It can be served either warmed or chilled. The cheaper varieties are usually served hot (atsukan) straight into a glass in cheap drinking establishments like izakaya or yakitoriya. Otherwise it is served in an earthenware bottle (tokkuri) and poured into small cups (sakazuki). Being the more "traditional" Japanese drink, the name of a sake brand is often written in obscure kanji characters. But don't worry - these are usually accompanied by romaji, or western alphabet, to help you remember the name of that sake you had too much of last night. Shochu Shochu is a distilled liquor made from grain and averages around 50% proof, although there are large variations depending on the ingredients and region. It is most commonly drunk in a mixture with ice and things like oolong tea (oolon-hai) or citrus juices (lemon-hai). These drinks are available ready made in cans.

Ready-made cocktails have also become popular recently. Whiskey and other distilled liquors tend to be popular among middle-aged men. Japanese Whisky In terms of worldwide reputation, Japanese whisky may struggle to compete with Scotland, Ireland, the U.S. and others. But in recent years, that has been changing as Japanese distillers have succeeded in creating world-beating whiskies. Major company Suntory has probably the highest profile in the market, thanks largely to its use of foreign celebrities to hock its wares. This was famously parodied by Bill Murray as a Hollywood actor promoting the brand in the movie "Lost in Translation." In 2007, Suntory Hibiki was recognized as the world's best blended whisky, a title it retained the following year. Another product of the northern island of Hokkaido is the whisky of the Yoichi distillery. In 2001, the Yoichi Single Malt Cask Strength 10 Year won the "Best-of-the-Best" award from Whisky Magazine, and Yoichi 20 Years Old (photo) was voted the best single malt at the World Whiskies Awards in 2008.

The Yoichi distilery was established in 1934 and is one of two malt whisky distilleries run by Nikka Whisky Distilling Co. Japanese Wine Like its whisky, Japanese wine is not well known outside the country and the reason is simply that Japan is not ideally suited to viticulture. High humidity and rainfall during the growing season, acidic and fertile soil and simply a lack of flat land space mean that it has remained a small industry. And most of the local brands sold around the country are cheaper table or cooking wines. The main area for wine-making is Yamanashi prefecture, near Mt. Fuji. The area has relatively low rainfall, making it less suitable for growing the staple crop, rice. The country's first commercial winery was established in Katsunuma, Yamanashi in 1875, and it is still run by Mercian, the second largest winemaker in Japan. Overdoing it As long as drinking is done in moderation, seeking help for alcoholism help is unnecessary. So hopefully no one reading this will actually need it, but help is available in Japan for those who go overboard on the alcohol front. The website of Alcoholics Anonymous of Japan has information about English meetings.

Some other pages you might enjoy: Ready to go out for a drink? Read our guide to Japan's various drinking spots Sake 101: A drinker’s guide to Japanese rice wine | Columbus Crave Sake 101: A drinker’s guide to Japanese rice wine By Faith Durand From the Spring 2013 edition Photos by Will Shilling To a wine-lover, a Japanese restaurant’s sake list can be disorienting. There are no comfortable grape varietals—chardonnay, pinot grigio, cabernet sauvignon—to guide you, and in their place there are unfamiliar terms like nigori, ginjo and junmai. But these are words worth exploring, as sake offers a delicious drinking experience. What is sake? Sake (pronounced sah-keh, not sak-ee) is an alcoholic beverage made from rice. Its alcohol content is higher than most wines, with an ABV of 15 to 20 percent. What makes sake different from other wines? Technically, sake is not a wine at all.

“Sake is actually closer to beer,” explains Emma Christensen, author of “True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir and Kombucha at Home.” “Sake is made in a double fermentation process that has more in common with beer brewing.” How is sake made? Sake begins with special short-grain sake rice that has been polished to remove some of its outer layers. The rice is fermented by a fungus, and simultaneously by yeast. It is usually aged for about six months. What kinds of sake are there? Sake is classified by how finely milled the rice is before brewing. The more polished the rice, the higher the grade of sake. At the bottom: Futsu-shu (or just futsu—shu simply means “sake”). Honjozo is a mid-grade sake, followed by ginjo and daiginjo (both premium). These all include additional distilled alcohol. Junmai sake, on the other hand, is brewed only with rice and no extra alcohol is added. Is premium sake better than lower grades? The higher (more expensive) grades have different flavors.

But sake of all grades and classifications can be delicious and wonderful to drink. The best sake is balanced, no matter its dominant flavor. What’s the difference between filtered and unfiltered sake? Most sake is filtered to smooth its flavor, but nigori sake is left unfiltered, with cloudy rice sediment left in the bottle. Unfiltered sake tends to be fuller and sweeter, and this sweetness makes it a good introductory sake. Is warm sake inferior? Heating some premium sakes would destroy their nuances. But other sakes are actually best when gently warmed—and can be profoundly wonderful on a cold day. Restaurant menus and sake bottles will indicate when a sake can be served warm. When should I drink sake? Does it go with food? The right sake is delicious with food. “I go for a middle-grade sake such as junmai-shu,” says Kanji Nakatani, the chef of Soba Ra, a restaurant in Kamikawa, Japan. “I would not order daiginjo or ginjo because they will get in the way of tasting the food.” On the other hand, sake can be so delicate that you can lose some of its nuances when drinking with food.

“If you really want to learn about sake,” says Christensen, “drink it on its own.” How can I choose a sake I’ll enjoy off a restaurant menu? Pay attention to the different classifications of sake, and order a different one each time, focusing on the characteristics of each. Look for unique elements. “I like sake that has some kind of character,” says Christensen. She looks for interesting descriptors on the restaurant’s list, like “sour” or “tropical flavors.” Beyond this, lean on your server or the chef to help you find a sake you’ll enjoy. Describe the flavors you’re looking for. Sake’s flavors may be subtle, but they can lean sweet, dry, fruity or clean. “Sake is a really nuanced drink,” says Christensen. “It’s not going to hit you over the head. But if you drink it and really pay attention, it can have a lot going on.” What foods go well with sake? The clean flavors of most sakes pair well with nearly any fish preparation, or with simple, comforting dishes like soba or udon. “Sake can be great with salad,” says Christensen.

“Its sweeter flavor balances bitter greens.” Where to drink sake in Columbus Exploring sake for the first time? We asked a few of our favorite Japanese restaurants to share their picks for beginners. Akai Hana 1173 Old Henderson Rd., Upper Arlington Pomoko, the general manager at this always-packed sushi bar, recommends Onigoroshi, which they serve in a Japanese cedar box to enhance the flavor of the sake. “Guests like the cedar smell and taste,” she says. Kihachi 2667 Federated Blvd., Dublin Chef Michael Kimura of the quietly fabulous Kihachi recommends Kira, a very crisp and dry honjozo sake that he serves cold in a weighty glass. “This is very good with food,” he told us. Sushi En 1051 Gemini Pl., Polaris James Gillis, the manager of this lively Polaris favorite, looks to customers’ preferences before suggesting sake. “When people are curious about sake I ask them how they take their usual wines. Sweet? Dry? Somewhere in between?” he explains.

If a guest, for instance, enjoys dry white wines, he would recommend Ozeki—a dry, crisp, clean sake served chilled, and refreshing without a strong alcohol aftertaste. Faith Durand is the executive editor of thekitchn.com. Search 20 delicious Korean drinks | CNN Travel 20 delicious Korean drinks From banana milk to hangover juice: Korea's favorite ambrosial concoctions and where to find them By Alex Jung 13 October, 2011 Bokbunja is the new chocolate-covered strawberry. Traditional Korean beverages roughly fall into two categories: alcoholic and non-alcoholic. While this may be indicative of Korea’s long-standing love affair with alcohol, there are close to 200 types of traditional teas, juices, and grain drinks associated with the latter group, known as eumcheongnyu (음청류). Winnowing that list down to 20 drinks required many tasting panels and difficult decisions, but nevertheless, here is our list of the top 20 most interesting and delicious Korean drinks. 1. Bokbunja ju (복분자주) May we suggest a new lipstick color? Bokbunja, is a blackberry native to Korea.

The wine is the color of oxblood, and its sweet, berry flavor is reminiscent more of dessert wine than a red wine. The drink has traditionally been associated with male virility, and it wasn’t until 2008 that a team of Korean scientists confirmed that the berry increased testosterone levels and sperm counts in mice. Talk about an aphrodisiac. Nuluk Plus (누룩플러스) Focus Building, 7/F, 38-1 Myeong-dong 1-Ga, Jung-gu (중구 명동 1가38-1 (포커스 빌딩 7층)); +82 02 772 9555; Open Sunday-Saturday, 5 p.m.-2 a.m. Saying banana milk over and over will make you a happier person. Try it. 2. Banana Milk (바나나우유) For many Koreans, banana milk conjures up memories of childhood. And if you try it, you’ll understand why: it’s simple, sugary, and totally addictive.

The most popular brand, Binggrae, has cultivated a loyal following since it hit the shelves in 1974, a time when bananas were a luxury food. Since then, Binggrae has set its sights on the next generation, having the ever-popular Girl’s Generation (소녀시대) and the lead actor of Boys Over Flowers (꽃보다남자) Lee Min-ho (이민호) star in its commercials. Sold at your local Family Mart. 3. Soju (소주) One shot! As the ubiquity of these glittering green bottles in virtually every eating and drinking establishment should tell you: soju is Korea’s national liquor. For a nation of lushes, soju provides a cheap and effective way to get hammered. The two major soju brands that dominate the Seoul market – Chamisul (참이슬) and Chum Churum (처음 처럼) – usually cost just ₩3,000 per bottle at a restaurant (about ₩1,000 if you want to keep it real at the convenience store). The taste resembles that of slightly sweet, watered-down vodka – sort of like sugar dissolved in rubbing alcohol.

But don’t judge soju solely by those brands. Regional brands outside Seoul offer interesting, and even delicious sojus. Andong soju, despite its higher alcohol content, is hand-crafted and has a clean, subtle character that is more akin to sake than other sojus. Hanshin Pocha (한신포차) 182-29 Nonhyun-dong, Gangnam-gu (강남구 논현동 182-29); +82 02 515 3199; Open Sunday-Saturday, 7 p.m. to 6 a.m. 4. Omija tea (오미자차) Beauty in a glass. Omija means “five-flavor berry” because you can supposedly taste five flavors – sweet, sour, salty, bitter and spicy – in the berry. In Korea, the berry is normally turned into a tea that can be consumed by itself or mixed with honey, flower petals, mung bean powder, and other things to create a variety of different Korean punches called hwachae (화채). Omija is also used as a flavoring for makgeolli.

For everyday use, the tea is supposed to be good for colds or other respiratory illnesses, but in terms of traditional medicine, omija is supposed to restore your liver. Try it at Ganghwadang (강화당), a tea shop that's more than 50 years old and serves a wide selection of traditional Korean teas. Ganghwadang. 35-103 Samcheong-dong, Jongro-gu (종로구 삼청동 35-103); + 82 02 738 2460; Tuesday-Sunday, Noon-10 p.m., closed Mondays. Makgeolli: Seoul traditions get a makeover. 5. Makgeolli (막걸리) Makgeolli is the oldest alcohol in Korea. Unlike soju or other clear alcohols, it is unfiltered, giving a milky white color with some sediment at the bottom. It is sweet and smooth, with a little tang and the right amount of carbonation to make it refreshing.

Recently makgeolli has made a comeback with younger generations as a fruit cocktail, a drink made with Chilsung Cider (Korea’s version of Sprite), and other incarnations. Makgeolli is best though, when it is made by hand from pure ingredients – meaning, rice. Enjoy it with pajeon (파전) a savory pancake or bindaetteok (빈대떡), a mung bean pancake. Wolhyang (월향) in Hongdae makes its own organic brown rice makgeoli that stands at 15 percent alcohol, but tastes better than the cheap stuff. Wolhyang. 335-5 Seogyo-dong, Mapo-gu (마포구 서교동 335-5); +82 2 332 9202; Monday-Wednesday, noon-4 a.m., Thursday-Saturday, noon-1 a.m. It's got to be happy hour somewhere. 6. Cheongju (청주) Need a break from soju? Try ordering a bottle of cheongju, literally meaning “clear liquor” –- the most popular (and readily available) brand being Chung Ha.

Rice liquors like Cheongju have been fermented multiple times, giving them a pure and sweet taste. Chungha costs about ₩1,000 more than soju, which is well worth the price if you think soju tastes like rocket fuel. Baesangmyun Juga (배상면 주가) B1, 84 Taepyungro 1-ga, Jung-gu, basement level (중구 태평로1가 84 지하1층);+82 2 02 773 3238; Sunday-Saturday, 5:30 p.m.-11 p.m. 7. Baekseju 백세주 Feeling a little old-fashioned? Have your dinner with Baekseju, a herbaceous yellow wine made from rice and a number of different roots and herbs, the most prominent being ginseng. Depending on the brand, there will be a host of other aromatics like wolfberry and licorice.

Older ajussis tend to fancy this drink because it comes with the promise that drinking baekseju will help you live to be 100 years old –- thus the name, “100-year liquor.” Baekseju Neighborhood (백세주마을) 110-3 Samseong-dong, Gangnam-gu (강남구 삼성동 110-3) ;+82 02 546 7103; Sunday-Saturday, 6 p.m.-2 a.m. More on CNNGo: Makgeolli: The rice wine revolution is here Some alcohol would make it a killer cocktail...Jeju Island Ice Tea, anyone? 8. Citron tea (유자차) Citron, more commonly referred to as yuzu, has become a popular ingredient on the menus of fancy restaurants in the United States. The fruit itself looks like a large tangerine, but has a tart flavor that places it more closely to grapefruit. As with the green plum, maesil, Koreans preserve thin slices of citron in honey or sugar.

A jar of citron honey – also available at the grocery store – is a go-to herbal remedy for colds and other winter ailments. Just drop a tablespoon of the syrup in some hot water and you have citron tea. Traditional Tea House Insadong (전통찻집 인사동) 196-5 Gwanhun-dong, Jongro-gu (종로구 관훈동196-5) tel. +82 02 723 4909; Open Sunday-Saturday, 10 a.m.-10 p.m. Chrysanthemum tea for the over-caffeinated. 9. Chrysanthemum tea 국화차 The white and yellow flowers of the chrysanthemum plant are dried and then steeped in honey for about a month, and then brewed as a tea. The tea is a visual stunner, with the chrysanthemum flowers expanding like bright balloons in the water. As you might expect from a tea made from flower petals, the tea has a delicate, flowery taste with a sweetness that can be brought out with a spoonful of sugar.

It is said that chrysanthemum tea can help you fight a cold during the winter months, and also ease high blood pressure. Farm Camille (팜카밀레). 332-14 Seogyo-dong, Mapo-gu (마포구 서교동 332-14); + 82 02 2644 2468; Sunday-Saturday, 10 a.m.-1 a.m., Closed the first Sunday of every month. 10. Daechu tea (dried jujube tea) 대추차 Date tea for your tea date. Daechu, or dried jujubes, will pop up when you least expect them: inside a chicken, in slices on top of rice cakes, and yes, in a tea. You can make a tea either from a paste, which lasts for a long time, or make a fresh batch by boiling dried jujubes. The tea is a rich dark maroon and a deep, savory flavor. The tea is rich in iron and is good for anemia and for curing general lethargy.

Traditional Tea Garden (전통다원) 30-1 Gwanhun-dong, Jongro-gu (종로구 관훈동 30-1); + 82 02 730 6305; Sunday-Saturday, 10:30 a.m.-10:30 p.m. Maesil tea is said to be good for indigestion. 11. Green plum tea (매실차) Around early summer, you can start to see large netting bags filled with little green plums, known as maesil. This plum tree (also known by its Japanese name, ume) is popular throughout East Asia for both its flower and for its fruit. Koreans will often ferment the plums with sugar and make a batch of maesil syrup, essentially a plum concentrate, that they can store and use as a refreshing beverage in the summer or a tea in the winter. Of course, the longer you ferment it, the syrup can become alcoholic, known as maesil-ju.

Sukara (수카라) in Hongdae has a maesil syrup made in-house that they use in a variety of ways: mixed with omija as a hot tea or turned into a carbonated soda. 327-9 Seogyo-dong, Mapo-gu, (마포구 서교동 327-9); +82 02 334 5919; Monday-Sunday, 11 a.m. -midnight; closed the third Monday of each month. 12. Corn tea (옥수수수염차) Hyun Bin, the Hallyu star of "Secret Garden" became the face for Kwang Dong corn silk tea right before he went off to do his military stint with the Marines. The drink promises to give you a V-line, meaning a slim and sharp jawline that ends in a “V” at your chin. The tea can be made with the dried corn silk or with dried and roasted corn kernels or a combination thereof. The former has a light roasted flavor unlike the latter, which tastes more like, well, corn. 13.

Barley tea (보리차) This is a pan-Asian drink, as you can find variations of roasted barley tea in China and Japan. Koreans tend to drink this year round, as both a cool, rejuvenating tonic, and a warm, soothing tea. Sometimes, as is the case with Sky Barley (하늘 보리), the mass-produced version of this tea, the roasted barley seed is mixed with corn, toasted brown rice, and chicory as a way of lightening the flavor. 14. Sungnyung (숭늉) Before the advent of nickel silver and non-stick pots and rice cookers, Koreans cooked rice in heavy iron cauldrons like cast iron. After cooking rice in those iron pots or hot stone bowls, a crust of roasted rice (called nurungji [누룽지]) sticks to the bottom – hard, crunchy, and delicious. In order to clean the pot, people pour in water or barley tea. The water sizzles in the pot and loosens the rice. The warm and starchy broth you have as a postprandial palate cleanser is known as sungnyung.

At Jeonju Restaurant (전주식당) they will prepare sungnyung for you after the meal. Jeonju Restaurant (전주식당). 281-9 Jongro 5-Ga, Jongro-gu (종로구 종로5가 281-9); +82 02 2267 6897; Monday-Saturday, 6:30 a.m.-9 p.m., closed on Sunday. 15. Yulmu (율무) Yulmu tea from Ogada is a meal in itself. Known as “Job’s tears” in English, this grain is contained within a hard, tear-shaped shell about the size of a pea. The shells were the size of beads and were good for making jewelry and bracelets, including rosary beads. It was in the monasteries of southern Europe where the rosary beads made from this plant came to be known as “Job’s tears.” In Korea, however, the grain usually comes in powdered form along with walnuts, almonds, or other nuts. Less like a traditional tea, yulmu can be eaten more like a savory cereal.

With a high protein content, this might be a healthier alternative to a cup of coffee in the morning. Minerva (미네르바) 57-33 Changcheon-dong, Seodaemun-gu, 2/F (서대문구 창천동 57-33 2층); +82 02 3142 5337; Monday-Saturday, 10 a.m.-10:30 p.m., closed on Sunday. The Red Bull of Korea. 16. Bacchus (바카스) When you feel like coffee and soda isn’t doing the trick, turn to Bacchus for help. This was the energy drink of choice before Red Bull reared its head. Started in 1963 by Dong-A, a pharmaceutical company, Bacchus was originally touted as a hangover remedy. Now, it is marketed as an energy booster for all of those overworked salarymen and women. The bulk of the drink is actually just water, sugar, and high fructose corn syrup, but it also has taurine (the magic ingredient in Red Bull) and a mix of other chemical ingredients.

Sold at your local pharmacy or convenience store. 17. Sikhye (식혜) The original Korean dessert. This cold rice drink is probably the closest thing you’ll get to with traditional Korean “dessert.” Made from malt water and cooked rice, you can usually get a sweet, icy glass of sikye at a restaurant or café. The best time to get it though is after hitting the saunas or jjimjjilbang (찜찔방). It will quench your thirst and wake you up from the languor of the hot tubs. Salt doll (소금인형). 183-32 Nakwon-dong, Jongro-gu (종로구 낙원동 183-32);+82 02 725 8587; Sunday-Saturday; noon-11 p.m. 18. Misutgaru (미숫가루) The misutgaru corner at Lotte Department Store, Myeong-dong. Misutgaru is a shake made from roasted grain powder and sweetened with some honey or sugar.

The number of different grains, beans, and nuts depends on the brand, but more often than not, you’ll see some mixture of healthful ingredients like barley, rice (glutinous and non-glutinous, black, brown, and white), millet, soybeans, and sesame seeds. Unsurprisingly, this shake is good diet food because it is high in protein, while still giving you a nutritious variety of whole grains. If you’re drinking at home (you can buy a package at the grocery store), blend it with some ice, milk, and honey for a healthy and delicious protein shake. Bbobba (뽀빠) in Sinchon (신촌) has an icy, bubble tea version of misutgaru. Bbobba (뽀빠). 2/F, 33-27 Changcheon-dong, Seodaemun-gu (서대문구 창천동 33-27 2층); +82 02 338 3889; Sunday-Saturday; noon-11 p.m. 19. Sujeonggwa (수정과) Sujeonggwa has a nice kick from ginger and cinnamon.

The other Korean “dessert” drink. The base of the drink is made from boiling ginger, peppercorns, and cinnamon. Afterwards, honey or brown sugar is added along with dried persimmons, which are reconstituted in the liquid to give it a heartier, autumnal flavor. The drink is served cold and garnished with a few pine nuts. Overall the drink has a nice balance of sweet and fruity, getting a nice kick from the ginger and cinnamon. The Second Best House in Seoul (서울서 둘째로 잘하는집). 28-21 Samcheong-dong, Jongno-gu 종로구 삼청동 28-21; +82 02 734 5302. Sunday-Saturday 11 a.m.-8 p.m. Panacea for the hungover. 20. Dawn 808 Also sometimes known as ahjussi juice for the portrait of the kind grandfatherly figure beaming from the can, Dawn 808 is the ultimate hangover elixir. Made from traditional herbs and roots, the taste is reminiscent of hanyak (한약), or traditional Korean medicine.

Knock back a can of this after one of those drinking bouts that has lasted until the subways start up again in the morning and it will ensure that you won’t be completely useless when you wake up for work the next day. Can be bought in any convenience store.

Question: What is the name of the popular Japanese alcoholic drink made from rice?
Answer: Sake