Exploring Light Beer Availability In Japan

Beer is the most popular alcoholic drink in Japan, with Asahi Super Dry being the number one beer in the country. Beer is also the most popular drink among the Japanese, even more so than sake, which is the most well-known fermented beverage from the country.

Beer in Japan is typically light lager with an alcohol content of around five percent. The standard type is sold at izakaya, bars, and restaurants. In addition, regional craft beers have become popular in recent years.

The Dutch introduced beer to Japan in the 17th century, also known as the Edo period. The first brewery focused on the local Japanese market was established in 1869 in Yokohama, and they started producing the Kirin brand of beer in 1888.

Beer is widely available in Japan and can be bought at convenience stores, kiosks in train stations, and even vending machines.

Japanese beer brands and their history

Beer is the most popular alcoholic drink in Japan, with four companies dominating the market: Asahi, Kirin, Suntory, and Sapporo. These companies produce pale lagers with an ABV of around 5%, with Asahi Super Dry being the number one beer in Japan.

The first brewery to serve the Japanese market was founded in 1869 in Yokohama by a foreign businessman. It started producing Kirin-branded beer in 1888. Kirin Brewery Company was later established in 1899 by Norwegian-American William Copeland. Meanwhile, in Sapporo, the government built a beer brewery and established the Sapporo Beer brand in 1876 as part of its efforts to develop Hokkaido.

Asahi Breweries traces its founding to the start of the Osaka Beer Brewing Company in 1889 and the launch of the Asahi Beer brand in 1892. Asahi Super Dry, a rice lager, is considered the king of Japanese beer and is often paired with a bowl of ramen.

Suntory was founded in 1899 and is known for its Malts brand, launched in 1988 with an "I don't do dry" campaign.

In addition to these major breweries, there are also notable microbreweries and craft beer producers in Japan, such as Yoho Brewing, which was founded in 1996 in Nagano and is known for its Tokyo Black Porter.

How Japanese beer differs from European/American beer

Japanese beer differs from European and American beer in several ways. Firstly, Japanese beer often has a lighter flavour due to the addition of rice to the recipe, which reduces the malt content. This also makes it a good pairing for deep-fried, umami-rich, and simmered Japanese dishes. Japanese beer is also typically modelled on European styles, with older breweries' styles resembling their European counterparts. However, in recent years, Japanese brewers have aimed for a more refined and balanced version of traditional recipes.

Another difference is the categorization of Japanese beer. Alcohol laws in Japan dictate that beer is taxed based on its malt content, resulting in three main categories: regular beer, happoshu (or low-malt beer), and new genre or "third beer" which contains no malt and is instead made with pea, soy, or wheat spirits. This results in a very light flavour and lower alcohol content.

In terms of ingredients, while European and American beers typically use barley as the base grain, Japanese beers may use a variety of grains such as hops, malt, barley, corn, oats, wheat, and rice. Some Japanese beers may also use seasonal and local ingredients, such as the famous water of Minami Uonuma in the Rydeen beer by Hakkaisan.

Finally, Japanese brewing techniques differ from American or European methods by emphasising process and craftsmanship, which can result in a higher-quality final product. Overall, Japanese beers are known for their light, crisp, and refreshing qualities, making them a perfect pairing for food or a hot day.

The rise of craft beer in Japan

Beer is the most popular alcoholic drink in Japan, with the market dominated by four companies: Asahi, Kirin, Sapporo, and Suntory. These companies mainly produce pale lagers with an alcohol content of around 5%. However, in recent years, regional craft beers have become increasingly popular.

History

Dutch traders introduced beer to Japan in the 17th century during the Edo period. The first brewery focused on the local Japanese market was established in Yokohama in 1869, and they started producing Kirin-branded beer in 1888. Meanwhile, the government built a brewery in Sapporo in 1876 as part of its development plan for Hokkaido.

Laws and taxes

Japan's strict tax laws and brewing regulations previously only allowed large-scale breweries to obtain licenses. However, a relaxation of these laws in 1994 enabled small-scale breweries to thrive, and the craft beer scene emerged.

Beer in Japan is taxed according to its malt content, with regular beer taxed more than low-malt and non-malt options. This has led to the creation of "third-category beers" or "new genre" beverages with reduced or no malt content to be sold at lower prices.

Craft beer today

Today, there are over 200 microbreweries in Japan, with vibrant craft beer scenes in major cities like Tokyo and Osaka. These breweries produce a variety of beer styles, including ales, IPAs, stouts, pilsners, and fruit beers. The craft beer movement in Japan has steadily gained momentum and recognition, both domestically and internationally.

Beer gardens and drinking culture in Japan

Beer gardens and drinking culture are integral parts of modern Japanese society. Beer is the most popular alcoholic drink in Japan, widely consumed in homes and establishments across the country. The Dutch introduced beer to Japan in the 17th century, and the first brewery focused on the local market was established in 1869 in Yokohama. Since then, beer has become deeply ingrained in Japanese culture, with unique traditions and customs emerging around its consumption.

Beer Gardens

Beer gardens, which first appeared in Japan in 1875, are a quintessential part of summer in the country. Typically operating from May to September, these venues offer open-air seating on rooftops, balconies, and in urban gardens, adorned with lanterns and greenery. They provide a communal space for friends and colleagues to gather, socialise, and unwind over drinks and delicious food. The experience is often enhanced by all-you-can-drink or free-flow beverage options, with time limits ranging from one to three hours.

Beer gardens cater to diverse tastes, offering not only beer but also popular Japanese drinks like chuhai (a shochu highball) and refreshing cocktails. The culinary offerings are just as enticing, with buffet-style or set multi-course meals featuring dishes like yakitori, karaage, gyoza, and yakisoba. Some venues even offer international themes, such as German sausages or Hawaiian specialties.

Drinking Culture

Japan has a unique drinking culture, with certain phrases and customs that are important to know when socialising. One key phrase is "toriaezu beer," which translates to "beer for now" or "beer to start with." Ordering this signals the first round of drinks at gatherings and fosters a sense of unity among the group. It is considered polite to fill the glass of your nearest seatmates, initiating conversation and camaraderie.

Another important aspect of Japanese drinking culture is the phrase "kampai," which means "cheers" and encourages everyone to drink and enjoy the night. Expressions like "otsukaresama desu," meaning "thank you for your hard work," are also commonly used, especially with coworkers after a long day.

Low-calorie Japanese beers

Beer is the most popular alcoholic drink in Japan. It is widely consumed at home and in drinking establishments across the country. The standard beer served in bars and restaurants is a light lager with an alcohol content of around 5%.

Low-calorie Options

Japanese law dictates that beer is taxed according to its malt content. As a result, Japanese brewers have created beer-like drinks with less malt, which are cheaper to sell. These include "Happoshu" (sparkling alcohol) and "New Genre" or "Third Beer", which contain little to no malt. These drinks are taxed differently and are, therefore, less expensive. They are also often marketed as low-calorie, healthy alternatives to beer.

Some low-calorie Japanese beers include:

• Kirin Nodogoshi All Light: Released in 2015, this beer has an alcohol content of 2.5% to 3.5%.
• Suntory All-Free: A non-alcoholic beer released in 2010.
• Asahi Double Zero: Another non-alcoholic option released in 2010.
• Sapporo Mugi to Hop Platinum Clear: A newer release, with no information on its alcohol content.
• Kirin Light: One of the few widely available "light beer" offerings in Japan. It has an alcohol content of 3.2%.
• Asahi Style Free: A beer that is basically soda water and spirits, with the only calories coming from alcohol.

Frequently asked questions