Conjure up thoughts of highly evolved drinking and Europe typically comes to mind, with its elaborate wines, aperitifs, digestifs, grappas, vin santo, brandies, vodkas, wine pairings, wine dinners, wine/cheese courses, et cetera. But Japan has its own culture of complex and elaborate drinking, and it’s based not on grapes but on grains—above all, rice. Sake comes in every variety, from sparkling (like Champagne), to sweet and rich (like Sauternes), to dry and stony (like Chablis). Shochu is a stronger alcohol made from rice, and, not unlike vodka, is served ice cold or on the rocks. And, of course, there’s beer, made with rice and malted barley in batches big (Asahi) and small (Hitachino). Naturally, with all this drinking comes eating, and just as the West has bar food, gastropubs, brasseries (named after breweries, after all), and so forth, Japan has its own drinking/food spots, most famously the izakaya, effectively a Japanese brasserie. Before this fall, if you wanted to eat at an izakaya you had to spring for a plane ticket to Tokyo, or at least California. No more! Minneapolis’s first official izakaya has opened downtown by the Guthrie Theater, and if you care at all about Japanese drinking you need to drop everything and get there—immediately.