Did you know Japanese beer is really good?

A lot of people assume Japanese drinks means sake. But the world of Japanese drinks is surprisingly wide. Beer, lemon sour, umeshu, highball, shochu — each one has its own personality, and each one is genuinely good.

Here's Kaa-chan's guide to what you'll find to drink at a Japanese izakaya.

For more on izakayas themselves, check out this article. 👉 [Internal link: Izakaya culture article (link coming soon)]

Two Types of Drinkers — Which One Are You?

This is just Kaa-chan's own theory, but drinkers tend to fall into two camps.

Those who like sweet drinks, and those who don't.

Which should Kaa-chan start with? Sweet first.

For Those Who Like It Sweet

Fruit Liqueur（果実酒）— Japan's Answer to Fruit Wine

The classic sweet drink at a Japanese izakaya is fruit liqueur.

"Fruit wine" is honestly the most intuitive way to picture it — fruity, sweet-tart, and around the same alcohol level as wine. Easy to drink, and wildly popular for exactly that reason. Technically, though, it's a liqueur: fruit steeped in alcohol until all that flavor soaks through. Think of it as fruit wine's more concentrated, flavorful cousin.

Plum, yuzu, peach, mandarin, apricot, strawberry — all kinds of fruit, all kinds of flavors. The lineup varies by restaurant, so browsing the menu is part of the fun.

The most well-known is umeshu (plum wine). Sweet, a little tart, easy to drink — and you can have it on the rocks, with soda, or with hot water. Kaa-chan's quiet pleasure on a cold night: umeshu with hot water.

Lemon Sour（レモンサワー）

Less sweet than fruit liqueur, and just as popular: lemon sour.

Shochu with lemon juice and sparkling water. Refreshing and food-friendly. Some places call it "lemon high."

It's evolved a lot in recent years — fresh-squeezed, frozen lemon, craft versions — the approach varies quite a bit depending on the place.

It's now just as much a staple as draft beer.

Funny thing — it appeals to both camps. Sweet drinkers like it. Dry drinkers like it. A rare drink that sits right in the middle.

Cocktails（カクテル）

Cocktails are on the menu at most izakayas too.

Cassis orange and peach oolong are popular — sweet and easy to drink. Sangria (a Spanish-origin drink made with red wine and fruit) is showing up at more and more places as well.

Dry cocktails are available too, of course — pick whatever fits your mood.

For Those Who Like It Dry

Draft Beer（生ビール）

The classic dry drink: beer.

At izakayas, there's a phrase — "Toriaezu nama!" Loosely: "Draft beer to start!" Sit down, order draft. It's practically a ritual.

Cold beer in a mug, everyone clinks glasses — that's how an izakaya evening begins.

Japanese draft beer takes the foam seriously. The balance of fine white foam and golden beer is everything — there are even competitions for the perfect pour. Once the foam collapses and the beer goes warm, Kaa-chan's not interested anymore.

From what Kaa-chan has seen, many visitors don't realize how good Japanese beer actually is. Such a shame. Beer culture came from Germany and took its own path in Japan.

Kirin, Asahi, Sapporo, and Suntory are the big four — each with multiple brands. Japanese beer used to be almost entirely lager, but the recent craft beer boom has brought a huge variety of accessible ales. The Japanese dedication to getting things right is showing up in beer right now. It's evolving fast.

One more thing worth knowing. When buying beer at a convenience store, check the price. A 350ml can of proper Japanese beer runs around 200 yen. Anything noticeably cheaper is likely happōshu or "third-category beer" — lower malt content, noticeably different flavor. You're in Japan. Use the price as a guide and go for the real thing.

For more on Japanese beer, check out this article. 👉 [Internal link: Japanese beer article]

Highball（ハイボール）

Whisky with sparkling water.

It's credited with sparking Japan's whisky boom. Kaa-chan hasn't quite developed a taste for it yet — this is a grown-up flavor Kaa-chan is still working toward — but from what the husband says, "a highball made with good whisky is incredible."

Suntory's Kaku Highball is the well-known izakaya staple. Japanese whisky gets its own article. 👉 [Internal link: Japanese whisky article]

Shochu（焼酎）

Shochu is Japan's distilled spirit.

Made from sweet potato, barley, rice, and more — the flavor changes completely depending on the base. Usually 20–25% ABV. Typically drunk with water, hot water, or soda.

In Kaa-chan's opinion, barley shochu with soda is probably the easiest starting point. Sweet potato shochu has a very distinctive aroma — it tends to be love or hate. Kyushu (Kagoshima and Miyazaki in particular) is shochu country, so trying a local variety there is part of the experience.

Tea Highball（お茶割）

Shochu with tea.

Jasmine, green tea, oolong — all common options. Light, refreshing, and pairs beautifully with food. You barely notice the alcohol.

Lately, matcha highball has been gaining popularity too — and apparently some places are making genuinely serious versions with creamy matcha.

Kaa-chan's Usual Order

When Kaa-chan was young, sweet drinks were the only option — honestly, Kaa-chan probably liked the social occasion more than the alcohol. Somewhere along the way, beer, wine, and shochu all became normal. That's just how it goes. 😄

For what it's worth, here's how Kaa-chan's izakaya evenings typically go. Anyone curious?? 😄

First, two draft beers. Then lemon sour, and if the place has it, tea highball (jasmine or green tea) — just keep them coming. Sometimes a dry cocktail in between.

There are also nights where Kaa-chan just drinks beer the whole time. But then there's no room for the food, and that's a real problem.

On nights when Kaa-chan doesn't want much: umeshu on the rocks. Cold nights: umeshu with hot water.

Side note: Kaa-chan's current obsession is bringing a container to the small brewery nearby and buying beer to take home. The sansho pepper and citrus beer is a particular favorite.

A Few Things to Know Before You Drink

Sweet drinks go down easily — almost like juice. But many have a higher alcohol content than you'd expect, and the effect can creep up without warning. Alternate with water and take your time.

Also worth knowing: downing drinks in one shot isn't really part of Japanese drinking culture. In some situations it can come across as poor manners. Sip, savor, and enjoy.

— Mogu Mogu Kaa-chanA Japanese mom who always starts with two draft beers — and then switches to lemon sour for the rest of the night.

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