Sake, Shochu & Japanese Drinks: A Simple Introduction

Japan has a rich drinking culture beyond beer. Knowing a few basics helps you order well and discover new favourites.

Sake (nihonshu)

Sake is a brewed rice beverage, served in many styles and grades.

• Junmai — made with just rice, water, yeast and koji; full-flavoured.
• Ginjo / Daiginjo — made with more highly polished rice; often lighter, more fragrant and refined.
• Served warm (atsukan) or chilled, depending on the sake and season. Premium sake is often enjoyed chilled.
• Sake ranges from dry (karakuchi) to sweet (amakuchi) — tell staff your preference.

Shochu

Shochu is a distilled spirit, typically stronger than sake, made from ingredients like sweet potato, barley, or rice. Enjoy it:

• On the rocks, with water (mizuwari), or with hot water (oyuwari).
• Flavour varies a lot by base ingredient — sweet-potato shochu is especially distinctive.

Other popular drinks

• Highball — whisky and soda, crisp and easy with food.
• Chuhai / sour — light, fruity, refreshing mixed drinks.
• Umeshu — sweet plum liqueur, lovely on the rocks.
• Japanese craft beer — a fast-growing, high-quality scene.
• Japanese whisky — internationally acclaimed (and sometimes scarce).

Where to enjoy them

• Izakaya for a relaxed spread of drinks and small plates.
• Sake specialty bars where staff can guide you by taste.
• Supermarkets and konbini stock a wide, affordable range to sample.
• Some regions have breweries with tastings — check locally for options.

Drink responsibly & the rules

• The legal drinking age in Japan is 20.
• Never drink and drive — Japan has very strict drink-driving laws.
• Pour for your companions, say "kanpai!", and pace yourself.

Start with something light like a highball or a fragrant ginjo sake, tell the staff what you enjoy, and let them introduce you to Japan's wonderful world of drinks.