What is the term used in Japan for traditional sake?

The term "Nihonshu" is used in Japan to refer to traditional sake. This word translates directly to "Japanese rice wine," which is a fitting description for this fermented beverage made predominantly from rice, water, yeast, and koji mold. Nihonshu encompasses a variety of styles and grades, all produced through centuries-old methods deeply rooted in Japanese culture.

Understanding this term is crucial for anyone involved in the sake industry or for those interested in Japanese culture and its beverages. Nihonshu has been carefully crafted and refined over generations, making it a significant element of Japan's culinary landscape.

The other terms listed do refer to different aspects of Japanese alcohol or beverage culture. "Nihonjo" is not a recognized term related to sake. "Shōchū" is a distilled spirit that can be made from a variety of ingredients, including barley, sweet potatoes, and rice, and is distinct from the fermentation process of sake. "Umeshu," on the other hand, is a sweet and fruity liqueur made from ume fruits (often referred to as Japanese plums) steeped in shōchū or sake, showcasing another dimension of Japan's diverse alcoholic beverages.