Sake, shochu & beyond: a drinks guide

Sake (nihonshu)

Sake is brewed from rice. The grades to know: junmai (rich, pure-rice), ginjo and daiginjo (more polished, fruity and delicate). Served chilled, warm (kan) or at room temperature — ask the staff to match it to your meal.

Shochu

A distilled spirit from barley (mugi), sweet potato (imo) or rice (kome), stronger than sake, drunk on the rocks, with water, or with hot water in winter.

Highball & chuhai

Light and refreshing: the highball (whisky + soda) and chuhai (shochu + soda + fruit) are izakaya staples. Start, as locals do, with toriaezu nama — a draft beer to begin.

Non-alcoholic

Green tea (often free with a meal), roasted hojicha, barley mugicha, and whisked matcha with sweets. There are also good alcohol-free beers and sodas like ramune.

Etiquette

Pour for your companions, not your own glass; a small kanpai (“cheers”) starts the night. Drink responsibly — and note that alcohol matters for halal and some dietary choices.