A Guide to Japanese Alcohol: Every Drink You Need to Know

Japan has one of the richest and most diverse drinking cultures in the world. While many visitors arrive knowing about sake and Japanese whisky, the full spectrum of Japanese alcohol is far wider — and exploring it is one of the great pleasures of traveling in Japan. Here's your guide to every major type of Japanese drink.

Nihonshu (日本酒) — Sake

Sake, properly called nihonshu in Japanese, is Japan's most iconic beverage. Brewed from rice, water, yeast, and koji mold, it ranges from light and fruity to rich and earthy. Sake can be served chilled (reishu), at room temperature (hiya), or warmed (atsukan), and the temperature dramatically changes its character.

Key terms to know:

• Junmai — Pure rice sake, no added alcohol. Full-bodied and rich.
• Ginjo — Rice polished to at least 60%. Lighter, more aromatic.
• Daiginjo — Rice polished to at least 50%. The most refined and delicate.
• Nigori — Unfiltered, cloudy sake. Creamy and slightly sweet.
• Nama — Unpasteurized, fresh sake. Must be kept cold.

Most izakayas serve sake by the glass (gurasu), small carafe (tokkuri), or one-cup portions (wan kappu). Don't be afraid to ask the bartender for recommendations — "osusume wa?" works in any bar.

Shochu (焼酎) — Japan's Distilled Spirit

Shochu is a distilled spirit that outsells sake in Japan by volume, yet remains relatively unknown abroad. Made from sweet potato (imo), barley (mugi), rice (kome), or even brown sugar (kokutō), shochu typically has 25% alcohol content — stronger than sake but lighter than whisky.

Shochu is incredibly versatile. You can drink it straight, on the rocks, mixed with hot water (oyuwari), with cold water (mizuwari), or mixed with soda (soda-wari). The base ingredient gives each shochu a distinct character: sweet potato shochu is earthy and robust, barley shochu is smooth and mild, and rice shochu is clean and delicate.

Japanese Whisky (ウイスキー)

Japanese whisky has taken the world by storm, winning numerous international awards. Inspired by Scotch whisky-making traditions but refined with Japanese precision, brands like Suntory's Yamazaki and Hibiki, and Nikka's Yoichi and Taketsuru, are now considered among the world's finest.

The most popular way to drink whisky in Japan is as a highball (haibōru) — whisky topped with sparkling soda water. You'll find highballs everywhere, from convenience stores to Michelin-starred restaurants. It's refreshing, affordable, and pairs beautifully with Japanese food.

Japanese Beer (ビール)

Beer is the most consumed alcoholic beverage in Japan. The major breweries — Asahi, Kirin, Sapporo, and Suntory — produce excellent lagers that are crisp, clean, and perfectly suited to Japanese cuisine. Japan also has a thriving craft beer (kurafuto biiru) scene, with microbreweries in nearly every region.

Umeshu (梅酒) — Plum Wine

Umeshu is a sweet, fragrant liqueur made by steeping ume (Japanese plums) in alcohol with sugar. It's approachable and delicious, served on the rocks, with soda, or straight. Many families in Japan make their own umeshu at home, and every izakaya stocks it.

Chuhai (チューハイ) — Shochu Highball

Chuhai is shochu mixed with soda water and flavored with fruit — lemon, grapefruit, peach, grape, and more. Canned chuhai from convenience stores are incredibly popular and affordable (around ¥150–¥200). Strong varieties (ストロング) can reach 9% alcohol, so pace yourself.

Happoshu and "Third Beer"

Japan's complex beer tax laws created alternative categories: happoshu (low-malt beer-like drinks) and "third beer" (daisanbīru), made with different ingredients to qualify for lower taxes. They're cheaper than regular beer and widely available. Taste varies, but brands like Kirin Nodogoshi and Suntory Kinmugi are popular.

Awamori (泡盛) — Okinawa's Spirit

Awamori is Okinawa's indigenous distilled spirit, made from Thai-style long-grain rice and black koji mold. It predates shochu and has a distinctive, slightly funky flavor. Aged awamori (kusu) can develop remarkable complexity. If you visit Okinawa, it's a must-try.

Japanese Craft Gin

A recent but explosive trend, Japanese craft gin uses botanicals like yuzu, sakura, sansho pepper, gyokuro tea, and hinoki cypress. Brands like Roku (Suntory), Ki No Bi (Kyoto), and Nikka Coffey Gin have earned international acclaim. Many cocktail bars in Tokyo and Kyoto now feature Japanese gin prominently.

Where to try them all

The beauty of Japan's drinking culture is accessibility. Convenience stores stock everything from premium sake to craft beer. Izakayas offer most categories at reasonable prices. Cocktail bars and whisky bars provide premium experiences. And standing bars (tachinomi) let you sample widely without breaking the bank. Use barhop.jp to find bars near you and start exploring.