Japanese Alcohol Guide
Japan's drinking culture runs deep. From 1,000-year-old sake traditions to world-class whisky and the ubiquitous highball, here's your guide to drinking in Japan.
Sake (日本酒)
Understanding Sake
Sake is brewed from rice, water, yeast, and koji mold. Despite being called "rice wine," the brewing process is closer to beer.
Sake Grades
Premium Sake Classifications:
| Grade | Rice Polishing | Characteristics |
|---|---|---|
| Junmai Daiginjo | 50% or less | Ultra-premium, fruity, complex |
| Daiginjo | 50% or less | Premium, with added alcohol |
| Junmai Ginjo | 60% or less | Aromatic, refined |
| Ginjo | 60% or less | Light, fragrant |
| Junmai | 70% or less | Full-bodied, rice flavor |
| Honjozo | 70% or less | Light, versatile |
"Junmai" means no added alcohol - pure rice sake.
Sake Terminology
- Nama (生) - Unpasteurized, fresh
- Genshu (原酒) - Undiluted, stronger
- Nigori (にごり) - Cloudy, unfiltered
- Koshu (古酒) - Aged sake
- Sparkling - Carbonated sake
How to Drink Sake
Temperature:
- Reishu (冷酒) - Chilled (5-15°C)
- Jo-on (常温) - Room temperature
- Nurukan (ぬる燗) - Warm (40°C)
- Atsukan (熱燗) - Hot (50°C+)
Premium sakes are usually served chilled. Everyday sake can be warmed.
Famous Sake Regions
Niigata - Clean, dry, elegant Hyogo (Nada) - Classic, largest production Kyoto (Fushimi) - Soft, feminine style Hiroshima - Balanced, umami-rich Akita - Full-bodied, traditional
Brewery Visits
Recommended experiences:
- Fushimi, Kyoto - Gekkeikan, Kizakura museums
- Niigata - Ponshukan sake tasting (Echigo-Yuzawa Station)
- Nada, Kobe - Hakutsuru, Kikumasamune
Japanese Whisky
The Japanese Whisky Boom
Japanese whisky consistently wins world awards. The industry started in 1923 when Shinjiro Torii founded Yamazaki distillery with Masataka Taketsuru (who later founded Nikka).
Major Producers
Suntory:
- Yamazaki (single malt)
- Hakushu (single malt)
- Hibiki (blended)
- Toki (accessible blend)
Nikka:
- Yoichi (single malt, peaty)
- Miyagikyo (single malt, fruity)
- From the Barrel
- Taketsuru (pure malt)
Others:
- Chichibu (craft, limited)
- Mars (Shinshu, Komagatake)
- Akkeshi (Hokkaido, new)
Distillery Visits
Yamazaki Distillery (Osaka)
- Suntory's birthplace
- Reservations required
- Tasting experiences available
Hakushu Distillery (Yamanashi)
- Forest setting
- Tours and tastings
- Nature walks
Yoichi Distillery (Hokkaido)
- Nikka's original
- Free tours
- Whisky museum
Mars Shinshu (Nagano)
- Highest altitude in Japan
- Smaller, personal tours
Finding Rare Bottles
- Airport duty free - Best prices, limited selection
- Liquor stores (Yamaya, Tanakaya) - Wider selection
- Department stores - Premium bottles
- Bars - Try before buying
Reality check: Yamazaki 12, Hakushu 12, and Hibiki are extremely difficult to find at retail. Bar pours may be your best option.
Shochu (焼酎)
What Is Shochu?
Shochu is a distilled spirit (25-45% ABV) made from various base ingredients. Not to be confused with Korean soju.
Types of Shochu
By Base Ingredient:
| Type | Base | Flavor Profile |
|---|---|---|
| Imo (芋) | Sweet potato | Earthy, rich |
| Mugi (麦) | Barley | Mild, smooth |
| Kome (米) | Rice | Clean, subtle |
| Kokuto (黒糖) | Brown sugar | Sweet, smooth (Amami Islands only) |
| Soba (蕎麦) | Buckwheat | Nutty, unique |
| Awamori | Thai rice | Okinawan, aged |
How to Drink Shochu
- Straight (ストレート) - Pure, room temp or chilled
- On the rocks (ロック) - With ice
- Mizuwari (水割り) - With cold water
- Oyuwari (お湯割り) - With hot water
- Chuhai - Mixed with soda (convenience store version)
Regional Specialties
Kagoshima - Imo shochu capital Miyazaki - Famous producers Oita - Mugi shochu Okinawa - Awamori
Highballs (ハイボール)
The Highball Revolution
The whisky highball (ウィスキーハイボール) is everywhere in Japan. Suntory revived this simple drink and it became a cultural phenomenon.
What Makes Japanese Highballs Special
- Ice quality - Crystal clear, properly frozen
- Carbonation - Strong, cold soda water
- Ratio - Usually 1:3 or 1:4 whisky to soda
- Stirring technique - 13.5 stirs (supposedly!)
Where to Order
- Izakaya - Standard menu item
- Convenience stores - Canned highballs
- Suntory bars - Proper preparation
- Hibiki Bar (Tokyo) - Premium experience
Variations
- Lemon highball - With lemon slice
- Ginger highball - With ginger ale
- Cola highball - Whisky and cola
- Shochu highball - Made with shochu
Japanese Beer
Major Breweries
The Big Four:
- Asahi - Super Dry, crisp and clean
- Kirin - Ichiban Shibori, rich
- Sapporo - Classic, Hokkaido heritage
- Suntory - Premium Malt's
Craft Beer Boom
Japan's craft beer scene exploded. Look for:
Tokyo:
- Baird Brewing
- Hitachino Nest (famous owl logo)
- Yoho Brewing (Yona Yona Ale)
Regional:
- Minoh Beer (Osaka)
- Coedo (Saitama)
- Hakusekiryu (Niigata)
Beer Experiences
- Sapporo Beer Museum (Hokkaido) - History + tastings
- Asahi Breweries - Factory tours
- Kirin factories - Tours nationwide
- Craft beer bars - Popeye (Tokyo), Craft Beer Market
Beer Terminology
- Nama biiru (生ビール) - Draft beer
- Happoushu (発泡酒) - Low-malt beer (cheaper)
- Dai-san (第三のビール) - "Third beer" (cheapest)
Japanese Wine
Domestic Wine Regions
Yamanashi - Japan's Napa Valley
- Koshu grape (indigenous white)
- 80+ wineries
- Day trip from Tokyo
Nagano - Cool climate wines
- Merlot, Chardonnay
- Growing reputation
Hokkaido - Northern wines
- German-style whites
- Emerging region
Wine to Try
- Koshu - Light, citrusy white (food-friendly)
- Muscat Bailey A - Indigenous red
- Grace Winery - Premium producer
Drinking Culture
Izakaya Etiquette
1. Kampai! (乾杯) - Always toast before drinking 2. Pour for others - Don't pour your own drink 3. Accept pours - Hold glass with both hands 4. Nomihoudai (飲み放題) - All-you-can-drink (usually 2 hours)
Useful Phrases
| English | Japanese |
|---|---|
| Cheers! | Kampai! (乾杯) |
| One beer please | Biiru hitotsu kudasai |
| Sake please | Nihonshu kudasai |
| Another one | Okawari |
| The bill please | Okaikei kudasai |
Drinking Ages & Rules
- Legal drinking age: 20 years old
- Drinking in public: Legal (yes, really)
- Convenience store alcohol: 24/7
- Vending machines: Beer available in some areas
Best Drinking Experiences
Tokyo
- Golden Gai - Tiny bars, big atmosphere
- Ginza whisky bars - High-end
- Shibuya izakaya - Casual fun
- Sake tasting at department stores
Kyoto
- Pontocho - Traditional alley bars
- Fushimi sake district - Brewery tours
- Gion whisky bars
Osaka
- Dotonbori - Rowdy izakaya scene
- Shinsekai - Classic standing bars
- Hozenji Yokocho - Atmospheric
Hokkaido
- Sapporo Beer Museum
- Yoichi Distillery
- Susukino - Sapporo's entertainment district
What to Bring Home
Legal to Import (check your country)
- Whisky - 1-2 bottles duty-free typical
- Sake - Travels well sealed
- Shochu - Underrated souvenir
- Craft beer - Heavy but unique
Where to Buy
- Airport duty-free - Best whisky prices
- Bic Camera liquor section - Tax-free for tourists
- Department store basements - Premium selection
- Specialty shops - Rare finds
Japan's drinking culture is deep, nuanced, and welcoming. Start with what you know, branch out to what you don't, and always remember: Kampai!