Japanese alcoholic drinks also include many sparkling recipes combining a distilled spirit, soda and fruit, citrus or tea flavours. Lighter and fruitier than Japanese beers, they are often sold in cans and served well chilled.
The term “sour” is commonly used for this type of drink, particularly when it is made with lemon, as in a Lemon Sour. Some drinks are ready to serve, while concentrated bases should be diluted with sparkling water to adjust their intensity. As the alcohol content can vary considerably between products, mild and lightly sparkling varieties sit alongside noticeably stronger recipes.
They therefore provide another way to approach Japanese alcoholic drinks alongside shôchû and awamori or traditional Japanese liqueurs.
