Vivian Marlowe
Alcohol is a significant part of Japanese culture, with drinking parties, or 'nomikai', being a cornerstone of social and professional life. Despite this, alcohol consumption in Japan has been on a downward trend for decades, with young people turning away from drinking. In response, the Japanese government has launched a controversial campaign called ''Sake Viva' to encourage young people to drink more alcohol. With the legal drinking age in Japan being 20, it is unclear which alcoholic beverages are popular among teenagers. However, sources suggest that beer is the most popular alcoholic drink in Japan, with brands like Kirin, Asahi, Sapporo, and Suntory being the most well-liked. Sake, also known as nihonshu, is another traditional Japanese alcoholic beverage that has been part of the country's culture since the 3rd century. Other popular drinks include shochu, whisky, and umeshu, a sweet plum wine.
| Characteristics | Values |
|---|---|
| Legal drinking age | 20 |
| Popular alcoholic drinks | Beer, sake, wine, whisky, shochu, umeshu, chu-hai, highball |
| Izakayas | A type of pub that serves typical alcohol and small dishes |
| Vending machines | Sell beer and other alcohols, but less common now |
| Drinking culture | Drinking with friends, family, and colleagues is common |
| Government campaigns | Urging young people to drink more to boost the economy |
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What You'll Learn
Beer is the most popular alcoholic drink in Japan
While Japan's alcohol exports are dominated by sake (also known as nihonshu) and whisky, beer is the most popular alcoholic drink in the country. In fact, beer is the most popular alcoholic beverage for casual drinking and at social events in Japan. It accounts for two-thirds of all alcohol consumed in Japan, and the country ranked seventh on the global beer consumption list in 2019.
Beer was introduced to Japan by Dutch merchants in the 17th century, but it didn't become popular until the 19th century when beer halls were established. In 1853, the first recorded Japanese brewer, Koumin Kawamoto, attempted to brew beer by following a Dutch book. The first beers produced domestically were in Yokohama in 1859, and the country's first beer brewery, Spring Valley Brewery, was founded in 1870. Since then, beer has become deeply ingrained in Japanese culture, particularly in work-based socialising. Beer became the most consumed alcohol in 1959, with consumption peaking in 1994, coinciding with Japan's economic rise.
The Japanese beer market is dominated by four major breweries: Asahi Breweries, Kirin Brewery Company, Sapporo Brewery, and Suntory Beer. These breweries produce almost every style of beer, including IPAs, wheat ales, and stouts. The most popular beer brands are pilsner-style beers, with Asahi's "Super Dry" leading the competition. In recent years, the number of registered microbreweries has been increasing, and craft beer has become more widely available.
While beer is the most popular alcoholic drink in Japan overall, young Japanese people are turning away from drinking. This trend is due to a growing awareness of the negative health effects of alcohol and a lack of disposable income. Additionally, Japan's COVID-19 countermeasures, which included financial support for restaurants that refrained from serving alcohol, may have contributed to the decline in alcohol consumption.
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Sake is the traditional national alcoholic beverage of Japan
In Japan, the legal drinking age is 20, and the country has strict laws surrounding alcohol consumption. Despite this, drinking culture is prevalent in Japan, and it is common for colleagues to go out drinking together after work. Sake, a rice wine, is the traditional national alcoholic beverage of Japan. Sake is made by fermenting rice that has been polished to remove the bran, and it is often served chilled, especially in the spring and summer months. In the winter, hot sake, called atsukan, is a popular choice. Sake is a versatile drink that pairs well with almost any kind of food, especially Japanese meals like sushi, sashimi, and tempura. Sake is mentioned in Kojiki, Japan's first written history, compiled in 712, and it was used for religious ceremonies, court festivals, and drinking games in the Heian period (794–1185). Sake production was a government monopoly for a long time, but in the 10th century, Buddhist temples and Shinto shrines became the main centers of production.
While sake is the traditional alcoholic beverage of Japan, its consumption has been on the decline since the 1960s when beer surpassed it in popularity. The number of sake breweries has decreased, and production has been declining since the mid-1970s. However, exports have increased due to the growing worldwide popularity of sake, and it remains one of Japan's most valuable alcoholic beverage exports.
Although sake is the traditional alcoholic beverage, young Japanese people are increasingly turning to other drinks like wine and beer to accompany the foreign foods they are eating. Japan's alcohol consumption has been on a general decline for decades, and the government has launched controversial campaigns like "Sake Viva" to encourage young people to drink more to boost the economy and tax revenues. However, young Japanese people are becoming more conscious of the negative health effects of alcohol and are thus turning away from drinking.
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Shochu is a distilled spirit made from various ingredients
In Japan, the legal drinking age is 20, and the government has strict laws in place to prevent underage drinking. Despite this, some establishments in Japan may allow minors to enter and consume alcohol, and it is not uncommon for teenagers to visit bars and clubs.
Shochu is a distilled spirit that is incredibly popular in Japan, and it is one of the few spirits in the world that is commonly drunk with meals. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, but it can also be made from other ingredients such as chestnuts, sesame seeds, potatoes, or even carrots. Shochu makers can use different base materials with different koji materials, such as sweet potato shochu made with a koji produced from rice or brown sugar shochu made using a barley koji. The array of flavour combinations is extensive, and this is part of the art of shochu production.
The alcohol content of shochu is typically between 20 and 30 percent, which is lower than other spirits, and it is usually distilled only once. However, multiply distilled shochu, which is more likely to be used in mixed drinks, can contain up to 35% alcohol by volume. Shochu is rested in tanks, clay pots, or wooden casks for several months to a year to allow the spirit to mellow in character.
Japanese shochu is unique in that it is one of the few alcoholic beverages in the world that use moulds for sugar creation. Instead of using enzymes inside the grain, shochu distillers add a prescribed amount of mould to a small amount of starter grain. This results in the production of plenty of citric acid, which helps prevent the souring of the moromi. The use of mould also allows different aromas and flavours to develop in the still and come through in the distillate, giving shochu a rich aroma and slightly sweet, mellow taste.
The distillation method used for shochu is designed to retain a certain amount of oil and flavour, and this brings out the flavour of the ingredients when the spirit is mixed with hot water. Direct distillation, where steam is blown directly into the mash, is the most common method as it allows easily-burned ingredients to be heated without burning.
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Japanese whisky has gained international acclaim
In Japan, drinking plays a significant role in the country's social and business culture. While beer is the most popular alcoholic drink in the country, Japanese whisky has also gained popularity in recent years. This popularity is not limited to Japan, as Japanese whisky has gained international acclaim and recognition for its distinctive qualities.
Japanese whisky's journey began in the early 20th century when pioneers like Shinjiro Torii and Masataka Taketsuru sought to introduce whisky-making to Japan. They travelled to Scotland to learn the secrets of whisky production, and their efforts laid the foundation for Japanese whisky. The first commercial production of Japanese whisky took place in 1923 with the opening of the Yamazaki distillery.
Japanese whisky began to gain international recognition in the early 2000s. In 2001, Whisky Magazine honoured Nikka's 10-Year Yoichi as the "Best of the Best". This was followed by numerous other awards, including Suntory whiskies winning gold medals at the International Spirits Challenge every year from 2003 to 2013. The resultant acclaim encouraged Japanese distilleries to market overseas.
The popularity of Japanese whisky increased dramatically in 2014, when the life of Nikka founder Masataka Taketsuru was portrayed in the NHK drama Massan. This led to a tremendous spike in domestic demand for Japanese whisky. Japanese whisky has continued to win awards and gain recognition worldwide, with exports to the US exploding and demand greatly exceeding supply.
The success of Japanese whisky can be attributed to its unique characteristics. It is known for its emphasis on blending, combining spirits from different barrels to create a complex whole. Japanese whisky also showcases versatility in pairing with various dishes, from sushi to grilled meats. The dedication and innovation of Japanese distillers have solidified the status of Japanese whisky as a world-class spirit.
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Umeshu is a sweet plum wine
In Japan, the legal drinking age is 20. While sources do not indicate the popularity of alcoholic drinks among teenagers, it is worth noting that the country has seen a general decline in alcohol consumption over the years. This decline is attributed to a growing awareness of the negative health effects of alcohol and a shift in dietary preferences among younger generations.
Umeshu, a sweet plum wine, is a popular alcoholic drink in Japan. It is a liqueur made by steeping unripe green ume plums in liquor (shōchū) and sugar. The drink has an alcohol content of 10-15%, with some varieties reaching up to 20%. The process of making umeshu involves steeping the plums in alcohol and sugar for at least six months, allowing the juices and nutrients to be extracted and develop a balanced flavour profile. The longer it is allowed to mature, the more optimal its flavour becomes.
Umeshu has a unique sweet and sour taste, with a refreshing tang that is enhanced when chilled. It can also be served at room temperature or heated during the winter, bringing forward a stronger aroma and deeper richness. The drink is often mixed with green tea, warm water, tonic water, or carbonated water, and it is sometimes served as a cocktail.
Umeshu is widely available in Japan, with many manufacturers producing and selling it. It is also a common homemade liqueur, with many Japanese households making their own umeshu according to traditional recipes. The drink is an important part of Japanese culture and is enjoyed throughout the year.
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Frequently asked questions
The legal drinking age in Japan is 20 years old.
Beer is the most popular alcoholic drink in Japan. Other popular drinks include sake, shochu, whisky, and umeshu.
Japanese drinking culture is deeply ingrained in social and business interactions. Drinking parties, or "nomikai", are often held at restaurants and izakaya (Japanese-style pubs).
Japan has strict laws and customs surrounding alcohol. It is considered rude to pour a drink for yourself, and drinking is often seen as a way to build trust and strengthen relationships. There is also a growing trend of non-alcoholic alternatives due to increasing awareness of the negative health effects of alcohol.
