It is quite evident that Japanese citizens love alcohol. Over the years we have seen videos and articles about vending machines selling alcohol, heard about izakaya which are small bars in shopping areas and saw people drinking alcohol like beer and sake in anime like Bleach, Naruto and Isekai Izakaya – Koto Aitheria no Izakaya Nobu is a reverse isekai all about drinking. The Japanese love alcohol and since this bento is all about the love we are doing a deeper dive into the world of Japan and its love for alcohol.
Let us first dispel an interesting misunderstanding about the word alcohol in Japan. In Japan the word sake (酒) refers to ANY alcoholic drink, while the beverage we know in the west as sake is actually termed as nihonshu (日本酒; meaning ‘Japanese alcoholic drink‘). Served hot, cold or even room temperature this drink has a diverse taste and there is a way to drink it for all. According to our Japanese correspondent Retara, when foreigners ask for sake at a bar and the bartender does not know foreigners, the bartender might serve the foreigners whisky or beer instead of nihonshu, whereas if a bartender is clued up on Westerners misconception of the word, he will knowingly serve them the ‘sake‘ or nihonshu they expect. Don’t worry if you call nihonshu by the name sake outside of Japan, since ‘sake’ means ‘alcohol’ in Japanese you are due to that technicality not wrong.
Nihonshu is a drink at the very heart of the Japanese drinking culture, it is a strong, tasty rice wine that is made by fermenting rice with water (the type of rice and water place an important role as well), yeast and koji (a type of mold). The drink is generally about 15% in alcohol strength.
Beer is also one of the most popular drinks in Japan, but it may not be the beer we are used to. The portion sizes are different. You can get beer in medium (200 – 300ml) or large (500 – 700ml) which is different from a pint or half-pint and sometimes you can also get beer in a pitcher to share.
Sochu (焼酎) is not a beverage well-known outside of Japan but is quite popular in the country. Unlike nihonshu which is fermented or brewed, shochu is distilled. The most common form of shochu comes from distilling potatoes but they are also made from sugar cane, rice, buckwheat, barley and other starchy ingredients. It is usually served mixed with water and ice, fruit juice and sparkling water, or oolong tea and is stronger than nihonshu.
Umeshu(梅酒) is made of Japanese plums (ume), sugar, and shochu or nihonshu. Its sweet, fruity, juice-like flavour and aroma can appeal to those who normally dislike alcohol. It may be a weak sweet plum wine and is served usually in small glasses. It is commonly made at home but can also easily be found anywhere alcohol is sold, served on the rocks, mixed with soda, or as an umeshu sawa (umeshu sour).
Chuhai (チューハイ) (shortened from “shochu highball”) are fruit-flavoured alcoholic drinks with an alcohol content between three and eight percent, but if you buy it at a konbini it can be stronger so make sure to check the alcohol content. It comes in a lot of different flavours like lemon, ume, peach, grapefruit and lime or even in seasonal flavours.
Whisky is not just from Scotland and Ireland, lads and lassies, whisky has been produced in Japan since the 1920s and they have been winning awards too. Their whisky is produced in the same way that the Scots produce theirs, except that some of their whisky is matured in Japanese Mizunara oak.
These are just some examples of alcohol in Japan and there are many others to find and explore in Japan. Kanpai, minna!