Introduction: Raising a Glass, Japanese Style
No izakaya experience is complete without the perfect drink. In Japanese culture, eating and drinking go hand in hand, and izakayas are where this bond shines brightest. Whether you’re unwinding after work or toasting with friends, the drink you choose shapes the experience. From classic lagers to regional sake and fruity sours, the izakaya drink menu is rich with tradition and full of surprises.
In this guide, we explore the most popular drinks you’ll find at an izakaya, including their cultural background, ideal pairings, and insider tips for getting the most from your night out.
1. Nama Beer (Draft Beer)
Beer is the default drink at most izakayas—especially when you first sit down. It’s common to hear “Toriaezu nama!” (Draft beer for now!) as the opening round. In many ways, ordering a draft beer is part of the ritual of beginning the evening.
Popular Brands:
- Asahi Super Dry: Crisp and clean with a sharp finish
- Kirin Ichiban: Mellow and malty, with a slightly bitter bite
- Sapporo: Balanced with a subtle hop aroma
- Suntory Malts: Smooth, slightly sweet, with a creamy head
Pair With: Yakitori, karaage, edamame. Beer is incredibly versatile and complements most salty or umami-rich dishes.
Cultural Note: Beer is often used for group toasts. Be sure to clink glasses and say “Kanpai!” with eye contact—it’s a sign of respect.
2. Sake (Nihonshu)
Japan’s national drink, sake is brewed from rice and water and offers a wide range of flavors and aromas. Served hot or cold depending on the type and season. More than just a drink, sake is a symbol of Japanese hospitality and seasonal appreciation.
Types to Know:
- Junmai: Pure rice sake with no added alcohol. Earthy and dry.
- Ginjo: Light and aromatic, often served chilled.
- Daiginjo: Premium sake with a smooth, complex flavor profile.
- Nigori: Unfiltered and milky, with a creamy sweetness.
- Honjozo: Added alcohol for a lighter, crisp finish.
Pair With: Sashimi, grilled fish, tofu, and pickled dishes. It complements foods that are subtle or refined in flavor.
Cultural Note: Never pour your own sake; let your companion do it for you, and reciprocate. It’s a sign of respect and bonding.
3. Shochu
A distilled spirit often made from barley, sweet potatoes, or rice. Lower in alcohol than whiskey or vodka, and very popular in southern Japan. Shochu is appreciated for its variety and adaptability.
Ingredients and Flavor Profiles:
- Imo (sweet potato): Strong aroma, earthy taste
- Mugi (barley): Light and nutty
- Kome (rice): Clean and elegant
- Soba (buckwheat): Unusual, nutty, slightly bitter
Ways to Drink:
- Straight or on the rocks
- Mizuwari (with water)
- Oyuwari (with hot water)
- Ume-wari (with plum juice)
- Mixed with oolong or green tea (oolong-hai, ryokucha-hai)
Pair With: Grilled meat, nabe (hot pot), deep-fried dishes
Health Note: Shochu is often chosen over beer for its lower calorie count and lighter feel.
4. Highball (Whiskey + Soda)
A simple mix of Japanese whiskey and soda water. Refreshing and low in calories, highballs have exploded in popularity over the last decade, helped by savvy marketing and the rise of domestic whiskey brands.
Popular Brands:
- Suntory Kaku: Classic and affordable
- Nikka Whisky: Smooth and smoky
- Yamazaki & Hakushu (premium brands): Available at high-end izakayas
Variations:
- Ginger Highball: With ginger ale
- Yuzu Highball: With citrus flavor
- Shiso Highball: With Japanese basil
Pair With: Grilled foods, seafood skewers, or anything umami-rich. The bubbles cleanse the palate between bites.
5. Chuhai / Sour
Short for “shochu highball,” this fizzy mixed drink combines shochu with soda and fruit flavoring. Sweet, refreshing, and low in alcohol content.
Popular Flavors:
- Lemon (most common)
- Grapefruit
- Ume (plum)
- Yuzu (Japanese citrus)
- Calpis (milky soda)
- Seasonal fruits: Strawberry, peach, kiwi
Texture and Experience: Often served with ice and real fruit pulp or wedges. Can be tangy, sweet, or slightly bitter.
Pair With: Fried foods, salty bar snacks, seafood
Cultural Tip: A favorite among younger crowds and women due to its sweet, easy-to-drink nature.
6. Umeshu (Plum Wine)
A sweet and aromatic liqueur made by steeping green ume plums in alcohol and sugar. Served on the rocks, with soda, or even hot in the winter.
Flavor Profile: Fragrant, smooth, with a tart-sweet balance. Tastes a bit like a dessert wine but with a Japanese twist.
Pair With: Cheese dishes, spicy food, or light desserts
Note: Umeshu is often used in cocktails or mixed with tea, especially in more modern izakayas.
7. Oolong-hai and Green Tea-hai
Shochu mixed with oolong or green tea. Known for being less sweet and more sessionable, these drinks are favorites for long nights.
Flavor:
- Oolong: Bitterness balances fatty foods
- Green tea: Grassy, clean, and sharp
Health Aspect: Contains less sugar and calories. Seen as a smart choice for frequent drinkers.
Pair With: Fried dishes, skewers, and oily snacks
8. Local and Seasonal Specials
Many izakayas—especially neighborhood spots or high-end chains—offer rotating drink menus featuring:
- Local craft beer
- Regional sake and shochu
- Seasonal fruit cocktails (e.g., yuzu mojito, persimmon sour)
- Limited-edition whiskey flights
Recommendation: Ask the staff for “osusume no nomimono” (recommended drinks) to try something unique.
Trend: Japanese craft gin is on the rise and may also appear on some menus.
9. Non-Alcoholic Options
Most izakayas also offer non-alcoholic beverages for designated drivers or those who prefer not to drink.
Options Include:
- Non-alcoholic beer (e.g., Kirin Free, Asahi Dry Zero)
- Soft drinks: Coke, ginger ale, soda water
- Calpis: Sweet, milky citrus-flavored drink
- Ramune: Classic kids’ soda with a marble inside
- Fruit juices and tea: Apple, grape, oolong, barley tea
Tip: You can always ask for “nomimono menu” to see full offerings. Some places offer mocktails or custom sodas as well.
10. How to Order and Drink at an Izakaya
Etiquette Tips:
- Don’t pour your own drink—offer to pour for others and let them pour for you.
- Clink glasses gently and say “Kanpai!” before drinking.
- Pace yourself! Drinking is often spread over several hours and multiple courses.
- Drinking alone is also culturally acceptable—solo drinkers are common, especially at counters.
Language Help:
- Nama biru kudasai = A draft beer, please
- Nihonshu no osusume wa? = What sake do you recommend?
- Shochu o mizuwari de = Shochu with water
- Sour no remon = Lemon sour
Conclusion: Drink Like a Local
The izakaya is where Japan lets its hair down. It’s where office workers clink mugs, old friends reconnect, and strangers become drinking buddies. Whether you’re reaching for a crisp beer or a bold glass of sake, the drink menu is part of the magic.
Try different beverages through the night, match drinks with your dishes, and take your cues from the locals. When in doubt, just say “Toriaezu nama!” and let the evening unfold. The best nights at an izakaya are the ones where conversation flows, glasses clink often, and every sip complements a new bite or story.
📎 Learn more about Japanese drinks and nightlife at: https://afterdarkjapan.com
