ALCHOHAL CULTURE IN JAPAN

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" is the most recent development in the Japanese beer industry. In order to counter tax changes that reclassified the malt content of beer and subsequently raised the price of happoshu, this beer-like beverage contains no malt, instead using pea, soya, or wheat spirits.
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" are fruit-flavored alcoholic drinks with an alcohol content between 5-8 percent. Common flavors include lemon, ume, peach, grapefruit, lime, and mikan (mandarin orange).


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,

Wine : Wine is gaining popularity in Japan, especially among women. While imported red, white, and sparkling wines from France, Italy, the United States and Australia are widely available, there also exists a sizable and increasing domestic wine industry. The most famous wine producing region within Japan is Yamanashi Prefecture.

Other liquors : Whisky is perhaps the most popular other western liquor in Japan and is often served on the rocks or mixed with water and ice. Gin and vodka based drinks are also commonly available at bars, restaurants, and izakaya.


Drinking Manners : When drinking alcoholic beverages, it is customary to serve one another, rather than serving yourself. You should periodically check your friends' glasses, and replenish them before they are empty. Likewise, if someone wants to serve you, you should drink to make room in your glass if it is full, hold it up for the person while they pour, and then take at least one drink before putting the glass down. These customs apply to everyonein your party even if they are not drinking alcohol.


At the beginning of a meal or drinking party you should not start drinking until everybody at the table is served and the glasses are raised for a toast, which is usually "kampai".
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