Japanese Drink
A country with a kissaten on every block. Sake brewed in Niigata since the Edo period, Yamazaki single malt poured in Ginza, matcha whisked in a Kyoto tea house, the Highball ritual at a Tokyo izakaya, Asahi Super Dry from Sumida, Sapporo from Hokkaido — a bar built on rice, water, malt, and the unhurried authority of kanpai.