ON A RECENT trip to Japan, I took the opportunity to expand my palate and savor some of the country’s most unique and hard-to-find spirits. While I typically prefer sake, this time I let the locals guide me toward their personal favorites. Everyone recommended I try shochu, Japan’s most popular alcohol, distilled from rice, barley, or sweet potato. During the winter months, the Japanese mix shochu with hot water to create their own version of a hot toddy. My first shochu was served on the rocks; it had a complex flavor profile reminiscent of potato vodka, but smoother and earthier with a hint of sweetness.

Upon returning to the Bay Area, I paid a visit to Umami Mart, an Oakland shop specializing in Japanese spirits, ingredients, and kitchen accoutrements. I was amazed by the shochu variety and stocked up on a few staff picks along with my go-to Japanese gin and whiskey. My bar cart is now an homage to Japan, and I’ve knocked some former front-runners down to the basement to make room. Here are the ones that best showcase the country’s flavors and craftsmanship.