Beer in Japan
Beer (ビール) is the most popular alcoholic drink in Japan and widely consumed at homes and drinking establishments nationwide. Four companies currently dominate the market: Asahi, Kirin, Suntory and Sapporo. The standard type of beer sold at izakaya, bars and restaurants is light lager beers with an alcohol content of around five percent. In addition, regional craft beers have become popular in recent years.
History
The Dutch started brewing beer for their own use in Nagasaki during the Edo Period. The first brewery to serve the Japanese market was founded in 1869 in the international port town of Yokohama by a foreign businessman. After changes in ownership, it started producing Kirin-branded beer in 1888. Meanwhile in Sapporo, the government built a beer brewery and established the Sapporo Beer brand in 1876 as part of its efforts to develop the island of Hokkaido. Accordingly, Yokohama and Sapporo vie for the title of birthplace of Japanese beer.
The popularity of beer increased sharply in the second half of the 20th century, and beer has long since overtaken sake as the nation's favorite tipple. In recent decades, some Japanese beers have also gained popularity overseas.
Variations of beer
Because the alcohol laws in Japan dictate that beer be taxed according to its malt content, other beer-like drinks have been created by the Japanese brewers that contain less malt and thus are cheaper to sell. The current three ranks of beer are as follows:
The alcohol tax rate is incrementally being adjusted to be unified into a single one for all beer and beer-like beverages by 2026. This means that the price difference between beer and its less-malt-containing alternatives is narrowing.
Craft beer
The craft beer (地ビール, ji-bīru, literally "local beer") scene emerged in the mid 1990s. Up until then, stringent brewing laws granted licenses only to large-scale brewers. This all changed in 1994 when the government drastically relaxed the law, enabling small-scale breweries to thrive. Since then, craft beer has become increasingly popular, with hundreds of microbreweries around the country now selling high-quality regional beer domestically and abroad.
There is a particularly vibrant craft beer scene in the big cities like Tokyo and Osaka, where various dedicated bars sell beer from a particular brewery they are linked to, if not from a selection of breweries. There are also an increasing number of brewpubs that brew and sell their own beer on premises. Many onsen towns also contribute to the national craft beer presence with celebrated local breweries that take advantage of local pure waters.
How to enjoy beer
In izakaya, restaurants and bars, beer is usually available as draft beer (nama-bīru) or bottled (bin-bīru). Draft beer is most commonly available in two sizes: a medium sized jug (chū-jockey, typically 500-700 ml) or a smaller sized glass (typically 200-300 ml). Less common are large sized jugs (dai-jockey, typically one liter). Bottles typically contain 500 ml of beer.
Beer is also easily available at convenience stores and at kiosks in train stations, where it is sold mostly in 350 and 500 ml cans. At supermarkets, some brands sell their beer in 250 ml and even 135 ml cans. Vending machines selling beer have drastically decreased in number over recent years, except in business hotels where they are still common.
Beer-related attractions
Some of the big companies maintain beer museums or offer factory tours. Below are some of the better and more easily accessible beer-related tourist attractions:
Questions? Ask in our forum.
Restaurants
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Udatsu Sushi (Tokyo)Awarded One Star in 2024 - People from around the world visit to experience Mr. Udatsu's sushi. Inside the restaurant, which resembles an art gallery with its modern decor and numerous artworks, guests can enjoy sushi crafted from the highest quality ingredients. While the foundation is traditional nigiri, the menu also features original creations born from the chef's relentless curiosity and innovation.View on JapanEatinerary
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Waketokuyama (Tokyo)Awarded One Star in 2025 - With a meticulous focus on allowing guests to enjoy seasonal ingredients at their peak, the menu changes approximately every two weeks. The signature dish, "Grilled Abalone with Seaweed Aroma," features thick slices of abalone generously coated in a rich liver sauce, offering an exquisite taste of the sea.View on JapanEatinerary
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Sushiroku (Osaka)Awarded One Star in 2024 - A cozy, family-run restaurant managed by a husband and wife. They are deeply committed to perfecting their shari (sushi rice) and use two types of vinegared rice tailored to complement each topping. Since 2019, the restaurant has consistently earned stars.View on JapanEatinerary
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Fry-ya (Tokyo)Exquisite fried dishes crafted by a head chef with experience earning stars in both Switzerland and Japan. The remarkably light tonkatsu is a favorite not only among Japanese diners but also among visitors to Japan. With the theme of "small portions, many varieties," guests can enjoy sampling a wide selection of tonkatsu in smaller portions.View on JapanEatinerary
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Sushi Hayashi (Kyoto)Awarded One Star in 2024 - A unique sushi restaurant that blends traditional Edomae (Tokyo-style) sushi with Kyoto-style sushi, such as mackerel sushi and steamed sushi, in its courses. The head chef, who trained as a sushi artisan in Switzerland, carefully selects Swiss wines, making them a perfect pairing to enjoy with the meal.View on JapanEatinerary
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Hikarimono (Tokyo)With a prime location and quality that rivals high-end sushi restaurants, this restaurant maintains the goal of being a place for everyday dining. It offers a casual and relaxed atmosphere, free from stiffness or formality. The signature "Hikari-maki," featuring ingredients such as sardines, pickled plum, and bettarazuke (sweet pickled radish), boasts unique flavors that are especially popular among international visitors.View on JapanEatinerary
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Noguchi Tsunagu (Kyoto)Awarded One Star in 2024 - The sister restaurant of the highly exclusive Japanese cuisine establishment, Kyotenjin Noguchi. While maintaining the culinary essence of the main branch, this kappo-style restaurant incorporates ingredients from the chef窶冱 hometown in the Goto Islands. Its signature dish, Nikusui, is a masterpiece made from carefully prepared, top-quality A5-grade sirloin.View on JapanEatinerary
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TEMPURA & WINE SHINO (Tokyo)The kind of restaurant that is known only to true gourmets, serving as a sort of 'Hidden gem'. In a chic space with black walls and a ceiling adorned in gold, you can enjoy tempura with a light and elegant texture, delicately fried using refined techniques to achieve a thin, white batter that minimizes the aroma of oil. Savor tempura that maximizes the flavors of the ingredients, paired with Champagne and Burgundy wines carefully selected by the sommelier.View on JapanEatinerary
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Ginza Nominokoji Yamagishi (Tokyo)Tominokoji Yamagishi, an exclusive kaiseki restaurant from Kyoto, has opened its first location in Tokyo. Unlike its main branch, this establishment adopts an izakaya-style format, allowing diners to enjoy a more relaxed テ la carte dining experience. Despite being located in Tokyo, the restaurant meticulously sources ingredients and even water from Kyoto, dedicating itself to faithfully recreating Kyoto窶冱 culinary traditions.View on JapanEatinerary
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Kitashinchi Kushikatsu Bon (Osaka)A restaurant that elevates Osaka's soul food, kushikatsu, to a luxurious level. Skilled chefs meticulously prepare each skewer using carefully selected premium ingredients such as Chateaubriand and foie gras. The skewers are fried in a custom copper pot using a unique oil blend based on cottonseed oil, enhancing the natural flavors of the ingredients.View on JapanEatinerary
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