A concise field guide
01 · Typical strength
Usually 13–16% ABV.
02 · How it is made
Rice is polished, steamed, and fermented in a multi-step process using koji to convert starches into fermentable sugars.
03 · Common glassware
Small ochoko cup, wine glass, or masu depending on context and style.
04 · First taste
Try it chilled or gently warmed according to the style, then notice rice, fruit, umami, texture, and finish.