toso

Toso, also spelled otoso, is a traditional Japanese spiced alcoholic beverage prepared for the New Year. It is typically made by infusing sake or shochu with a mixture of herbs and spices; common ingredients include cinnamon, cloves, star anise, dried citrus peel, ginseng, angelica root, licorice, and other botanicals. The exact blend varies by household and region.

The purpose of toso is to ward off evil spirits and invite good health and fortune for the coming year. It is usually served in small cups, either warm or at room temperature, during New Year celebrations and as part of osechi-ryori gatherings. Preparation is often a domestic ritual: botanicals are steeped in the alcohol for several days to weeks, then strained and sometimes sweetened to taste. Commercial versions are available as bottled otoso or toso, using various base liquors and flavor profiles.

The tradition has historical roots linked to Chinese and East Asian medicine and customs that accompanied the New Year season. The characters 屠蘇 (tosō) refer to a traditional decoction intended to cleanse and protect against misfortune. In modern Japan, otoso remains a cultural staple in many households, though practices and flavors have diversified. Some households also prepare non-alcoholic herbal infusions as alternatives.