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Unravel the underappreciated drinking culture of Japan and toast to how rich and colourful it is, very much like its world-renowned cuisine

- Angelo Comsti

Drinking is not lost on Japan. Amidst the insatiable demand for sushi, ramen, tempura and takoyaki is a trove of D quenchable beverages. This, I got to discover and experience first-hand, as I jumped from one express train to another to satiate my thirst for their homegrown and brewed beverages.

On a trip organised by the Japan National Tourism Organization, I started my quest at the capital, where amidst the bounty of beer, which remains to be the most favoured alcoholic drink of the Japanese, I ended up indulging in something more befitting the 2-degree weather.

Tucked in an alley located inside the fashionable Omotesando district is a Forties house that may look time weary on the outside but not on the inside as it plays home to a mix of trendy shops, cafes and eateries.

The Urasando Garden is among Shibuya's best-kept secrets. Camouflaged in a row of back street residences, the three-storey retro mini-mall acts as a haven for solitary diners with the likes of Riz Labo Kitchen's heavenly pancakes and Mikan Club's rice dumplings satiating appetites sans big and busy crowds.

It is also where I met Nagayamasan of Ujien who taught me how to make my own cup of matcha tea. The small cafe, located at the ground floor, is operated by a well-established teamaker from Kyoto. They have quite a wide array of matcha items to choose from. There's manju sweet buns stuffed with red bean paste, a Mont Blanc with the signature chestnut puree crowning the pastry, and a variety of teas that range in quality and prices.

I took my seat at the al fresco garden and was served a tray that held my make-your-own set, nama chocolates, and a shot of a lighter tea to wash away the intense taste left by my green tea.

Nagayama-san took me through the process of preparing my warm drink, foam and all, and rightfully rewarded myself with a satisfying sip.