Japanese drinks are having a moment — but these traditions have been centuries in the making. From delicate sake to luscious umeshu and aromatic shochu, breweries like Kitajima, Heiwa, and Kosho are redefining Japan’s drinks culture for a modern audience while staying rooted in craft and terroir.
AT A GLANCE
What are Kitajima, Heiwa, and Kosho known for?
Kitajima produces elegant small-batch sake, Heiwa is famous for award-winning umeshu made from Nanko plums, and Kosho crafts smooth, versatile shochu using local grains and sweet potatoes.
MEET THE MAKERS
Kitajima – Specialising in elegant, clean sake with subtle fruit and rice notes, Kitajima focuses on small-batch brewing to preserve nuance and texture.
Heiwa Shuzō – Known for its award-winning umeshu, Heiwa blends fresh Nanko plums with a base of junmai sake for a rich, tangy-sweet profile.
Kosho – Crafting shochu with depth and versatility, Kosho works with local grains and sweet potatoes to create smooth, food-friendly spirits.
WHAT TO DRINK
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Kitajima Junmai Sake – Crisp, lightly floral, with a soft umami finish.
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Heiwa Umeshu – Bright, juicy plum with a rounded sweetness and lingering acidity.
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Kosho Imo Shochu – Earthy, lightly smoky, with a smooth texture perfect over ice.
PAIRING GUIDE
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Sake – Sushi, sashimi, tempura vegetables.
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Umeshu – Soft cheeses, chocolate desserts, fruit tarts.
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Shochu – Grilled meats, yakitori, savoury izakaya dishes.
SERVING RITUALS
Sake is traditionally served chilled in summer or gently warmed in winter; umeshu can be enjoyed over ice, with soda, or even in cocktails; shochu is served straight, on the rocks, or diluted with hot or cold water depending on the season.
