Drinking plays an important role in Japanese society. Drinking parties, typically held at restaurants and izakaya, are a common activity that are used to strengthen both social and business ties. A large variety of alcoholic beverages can be foundin Japan. Some of the most popular ones are:
Beer : Beer is the most popular alcoholic drink in Japan. The leading breweries are Asahi, Kirin, Suntory and Sapporo. The art of brewing beer was imported in the early Meiji Period from Germany as a development project for the northern island of Hokkaido.
Happoshu : Happoshu (lit. "sparkling alcohol",also known as low-malt beer) is arelatively recent invention by Japanese brewing companies.
Third beer : "Third beer" (also known as"Shin Janru" or "New Genre"
Rice Wine (nihonshu or sake) : Commonly called sake outside of Japan, nihonshu or sake (note that "sake" is also the general Japanese term for alcohol) is brewed using rice, water and white koji mold as the main ingredients.
Shochu, Awamori : Shochu is a distilled spirit with analcohol content usually between 20-40 percent. It is commonly made from rice, sweet potatoes, wheat and/or sugar cane. It is usually served mixed with water and ice, fruit juice and sparkling water, or oolong tea.
Chuhai : Chuhai (shortened from "shochu highball"
Highball : Whiskey highball, often simply called highball, is a carbonated drink made of whiskey and soda water. Originally popularized in the 1950s, the drink has enjoyed a recent resurgence as it is successfully promoted as an alternative to beer. Highball has an alcohol content of between five and seven percent and is widely available at restaurants and sold in cans.
Plum wine (umeshu) : Umeshu is made of Japanese plums (ume), sugar, and shochu or nihonshu. Its sweet, fruity, juice-like flavor and aroma can appeal to those who normally dislike alcohol. Commonly made at home,